Many people know and love the mustard loaf for its unique aroma and delicate, light crumb. It turns out that this popular bread can be made even more tender and airy. How? Add raw potatoes to it!
The potato taste of mustard bread will not be too bright - delicate, tender, rather, it is similar to the taste of potato pancakes, only it turns out to be “weightless”, only hinting at the presence of potatoes in the bread. But much more significant is the raw root crop affects the texture of bread. Thanks to its presence, the crumb will turn out to be slightly moist, and the loaf will remain fresh for a long time. By the way, this is why it is important to cut the mustard-potato bread only after it has cooled completely. In addition, the starch, which is so abundant in potatoes, will create an effect that is very difficult to describe: the same difference is obtained when baked. classic biscuit and a biscuit in which part of the flour is replaced by starch. As a result, baking is both airier, lighter, and more porous.
Mustard oil for the recipe, be sure to choose unrefined. This is how you achieve an expressive aroma with slightly nutty notes. Mustard oil is easy to find in the store today. Plus, it's very useful.
Cooking time: about 4 hours
Exit finished product: 1 loaf, about 800 grams
Ingredients
To make mustard bread you will need:
- water 1.5 cups
- white wheat flour 1.5 cups
- whole wheat flour 1 cup
- potato 1 medium sized tuber
- mustard oil unrefined 3 tbsp. spoons
- dry yeast 1 teaspoon
- salt 1.5 tsp
- sugar 0.5 tsp
How to make mustard bread with raw potatoes
First, mix both types of flour and fill them with water.
Stir the mixture so that the flour absorbs all the liquid and leave the dough for 20 minutes. This process is called autolysis - this is how strong gluten develops in bread without long kneading, which allows you to work with very wet dough. This is exactly what the dough for potato bread will be.
At first you will see that this dough is lumpy.
But after autolysis, it will become smooth. And this despite the fact that the dough was not kneaded at all!
Now transfer the dough to the bowl of your bread maker or food processor.
Peel and grate the potato on a fine grater.
Add potatoes to the dough. Also pour in mustard oil, add yeast, sugar and salt.
Select an operating mode with short mixing cycles. If you have a manual mode, set the following parameters: 5 minutes for the first batch, 14 minutes for rest, 5 minutes for the second batch and 45 minutes for fermentation and growth.
As a result, the dough will turn out to be quite liquid, but this should not scare you, because this will make the bread very tender and airy.
Dust your worktop generously with flour and transfer the dough onto it. Fold the dough 3 times (first left to center, then right, then bottom and top to center), as for making ciabatta, where the dough also turns out to be very wet.
First potato dough will be liquid, but then you will feel how it has become more elastic.
Turn the dough over with a roll and send it to proofing until it doubles in volume. Be sure to leave such a wet dough in the form, otherwise it will look more like a tortilla or matkanash.
While the dough is resting, heat the oven to 250 degrees.
Carefully turn the risen dough onto a baking sheet lined with parchment.
Send it to the oven, generously spraying it on the hot walls of the oven in the first, third and tenth minute of baking. So you create steam in the oven and an appetizing golden crust forms on the bread.
When you create steam in last time, reduce the oven temperature to 200 degrees and bake the loaf until a deep brown crust forms.
Cool the finished bread on a wire rack and then cut it.
Cooking: 3 hours 30 minutes
Recipe for: 1 bread
Hello readers of my blog. mustard bread was new for me. I have not seen such bread on the shelves of stores, but looking through the recipes, I was attracted by the name mustard bread. Of course, I decided to bake it. The result pleased. Very pleasant taste. Seasoning lovers will appreciate and love it. I baked bread with French mustard. It has its own unique taste and it contains grains. Due to the presence of mustard seeds, homebaked bread acquires an appetizing appearance and fragrant taste. Mustard seeds bring a pleasant flavor notes. They fall on the tongue and "burst", revealing a spicy, pleasant taste. It's hard to guess what it is.
If french mustard no, then replace with 1 spoon regular mustard and 1 tablespoon of its seeds. Mustard peas are sold in the seasoning department. To make their taste brighter in baking, the peas are fried first in a dry frying pan.
Mustard bread in the oven
Ingredients
- Water - 180 ml
- Milk - 70 ml
- Flour - 360 grams
- Salt - 1 teaspoon
- Sugar - 1 spoon
- Butter - 20 grams
- Mustard - 2 nightingal spoons
- Pressed yeast - 15 grams
Bread with coriander is very tasty. I bake this all the time: coriander for darker bread, cinnamon for lighter and sweeter, although in general they are almost the same. It's time to master the new kind- mustard bread.
Mustard bread is famous for its health benefits and taste. This classic recipe, many have heard and tried about this, there is even GOST for it. We are learning how to cook it at home - without yeast, on sourdough or leaven thick. It is often baked as milk bread, you can try it that way, but non-dairy is also interesting to learn.
The bread should not come out bitter, but very fragrant and tasty, with a slightly yellowish crumb. Mustard bread is very fragrant, slightly sweet. Depending on the quality of the mustard or oil (mustard oil is sometimes used instead of mustard), a slight bitterness may be felt in the aftertaste. Here you need to experiment with the amount. You can add both mustard oil (about 2 tablespoons) and mustard seeds at the same time - then they come across and “burst” on the tongue - spicy and pleasantly spicy, but you won’t guess what it is if you don’t know. :-) You can also use mustard powder too. Mustard seeds can (but not necessarily) be fried in a dry frying pan - the aroma will be stronger. 
Butter "plays" the most in mustard bread - it gives the flavor the most.
Mustard oil contains easily digestible fats, cleanses the body of toxins and promotes proper digestion.
Generally, various additives(as honey or sugar, vegetable or butter, milk or curdled milk) already improve the taste of the bread. Spices are even stronger. Baking options different breads- a great many!
If anyone knows how to bake such a home-made sourdough / leavened thick oven - write if there are any subtleties!
Ingredients (for a 750g loaf):
- 290 ml water
- 40 g mustard oil (about 3 tablespoons)
- 500 g wheat flour of the 1st grade (higher grade is possible), but coarse grades are better
- 1 tsp salt
- 2 tbsp Sahara
- 1.5 tsp dry yeast
Ingredients, another recipe:
- 1 glass of water
- 3 tbsp prepared liquid mustard
- 1 tbsp rast. oils
- 2 glasses wheat flour
- 1 cup rye flour
- 1 tbsp oatmeal
- 2 tbsp Sahara
- 1 tsp salt
- 2 tsp yeast
Spicy Dijon Mustard and Thyme Bread Recipe:
- Water - 1 tbsp.
- Sugar - 2 tbsp.
- Salt - ¾ tsp
- Mustard - 3 tbsp. (we use especially spicy mustard)
- Oil rast. - 1 tbsp.
- Wheat flour - 3 tbsp.
- Thyme - 1 tbsp. (dried seasoning)
- Tarragon - 1 tbsp.
- Yeast - 2 tsp
According to GOST - mustard pastries (in oil)
Baking recipes bakery products using mustard oil:
(for bakeries and bakeries)
1. Mustard bread according to GOST 27842-88
100 kg. flour of the highest grade 
2 kg. yeast
6 kg. sugar
6 kg. mustard oil
2 kg. salt
2. Mustard cod according to GOST 27844-88
100 kg. flour first grade
1.5 kg. yeast
1.5 kg. salt
4 kg. sugar
8 kg. mustard oil 
3. Mustard bun according to GOST 27844-88
100 kg. flour first grade
4 kg. yeast
1.5 kg. salt
6 kg. sugar
6 kg. mustard oil
4. Mustard drying according to GOST 7128-91
100 kg. millet flour. top grade
1 kg. salt
1 kg. yeast
8 kg. sugar
8 kg. mustard oil
5. Mustard bagels according to GOST 7128-91
100 kg. flour first grade
1 kg. yeast
1.5 kg. salt
10 kg. sugar
8 kg. mustard oil
6. Mustard crackers according to GOST 8494-96
100 kg. millet flour. first grade
2.5 kg. yeast
1 kg. salt
15 kg. sugar
10 kg. mustard oil
100 pieces. chicken egg
Soft, fragrant, taste incomparable with any other bread - mustard bread is my favorite! And I have long wanted to learn how to bake it at home. V fresh mustard loaf is tender and almost rich, like a bun! And if you dry it, you get delicious homemade croutons, where there are store-bought ones from bags - children sharpen croutons home production like mice :)
I used to think that it gives a special taste and aroma to bread. mustard powder and was even going to add it to the dough 🙂 Good thing before I did that, I found a recipe for bread on the Magic Food website, and found out that you actually need to add mustard oil to the yeast dough! It differs from sunflower both in appearance and in taste: thick, it seems that it is even more viscous; dark amber color and with the same rich smell. And so I got this tasty butter and finally baked homemade mustard bread!
It turned out not the same as in the store: the purchased one is denser and drier, it is easier to cut. And homemade - soft, like fluff, very tender and tasty, like muffin. For some reason, my household did not recognize mustard in it, although I put as many as two oils instead of 1 tablespoon, but they said that it was very delicious bread. Try it too!
Ingredients:
For 1 loaf weighing 0.5 kg:
- 15 g fresh pressed yeast (or 5 g dry);
- 200 ml warm water;
- 1 tablespoon of sugar;
- 1 teaspoon of salt;
- 350 g wheat flour;
- 2 tablespoons of mustard oil.
How to bake:
Let's prepare a brew for yeast dough: crumble yeast into a bowl with your hands, pour sugar.
Rub with a spoon until the yeast melts and pour in all the warm (36-37C) water, stir ...
And sift 150 g of flour into the dough.
Mix until smooth, to make a thin dough without lumps, and put for 20 minutes in a warm place, for example, over a bowl of warm (not hot) water.
After a while, when the dough rises twice and becomes lush, we continue to knead the dough, gradually adding flour.
Add salt along with flour.
And along with the last portion of flour - butter. Fat is added to the yeast dough at the end of the kneading so that the oil with its enveloping properties does not prevent the dough from approaching.
Now knead the dough well for 10-15 minutes: the longer you have patience, the better the dough will fit and the bread will turn out more magnificent. If the dough sticks, you can lightly dust the table with flour, but do not get carried away, otherwise the dough will come out too steep. Better lubricate the table and hands vegetable oil, mustard or sunflower. Well-kneaded dough practically does not stick to hands and becomes smooth, pleasant.
Put it in an oiled bowl and let it rise in a warm place for 1 hour, or until it doubles in size.
Then we crush the dough and form a loaf out of it, oblong or round, as you like.
Put the bread on a baking sheet, sprinkled with flour or greased with vegetable oil, cover with a towel and leave for another half an hour or a little more warm for proofing. You can turn on the oven at 120-130C, open the door, and put the baking sheet on top of the stove - the oven will start to warm up, and the bread will be warm. And the apartment will get warmer.
That's how our bread came up! It's time to fire up the oven to 220-230C.
We make cuts on the loaf with a sharp knife (by the way, I recently read why - it turns out that carbon dioxide comes out of the dough and the crust does not crack - but I used to think it was for beauty!).
We put the bread in hot oven and after a minute we sprinkle water on its bottom and walls. This is what I learned from Magic Food: hot air and steam create a beautiful golden crust on bread even without smearing with yolk! You need to create steam in the first minute of baking, then in the third and in the tenth. Then reduce the heat to 180-200 and keep the bread for another 10-15 minutes. So the crust is bright golden, and it’s baked inside (we try with a wooden stick) - it’s time to take it out! When I take the bread out of the oven, I immediately cover it with a damp, clean towel so that the crust, if it dries out, becomes soft.
We cut the bread the next morning, because it was very soft fresh.
But even the next day it remained the softest, so it was more convenient not to cut, but to break off pieces with your hands. We drank cocoa with him instead of a bun! And the children said that bread baked at home is even better than in the store :)
Then you will need to repeat the homemade mustard recipe, only not lean, like this one, but with the addition of milk and eggs - I think then it will turn out even more delicious and sunny!
I want to bring to your attention a recipe for cooking mustard bread in the oven. These products make a large loaf very delicious bread Worth a try even for those who don't like baked goods. Mustard gives a wonderful aroma and friability. Let's try to bake this yummy!
Ingredients
To prepare mustard bread in the oven, we need:
600 g flour;
200 ml of milk (preferably sour);
4 tbsp. l. mayonnaise;
20 g yeast;
1 tsp mustard;
1/2 tsp salt;
a pinch of sugar;
1 egg white.
Cooking steps
Dissolve yeast in warm milk and add sugar. We are waiting for the yeast to rise with a "cap". Add mayonnaise and mustard. Salt.
Lay out the dough on parchment paper, we form bread and make cuts. Leave for 15 minutes for the dough to rise.
Then grease with protein, whipped with a teaspoon of water. We send mustard bread to the oven, heated to 200-250 degrees, for 15 minutes. Then reduce the temperature to 180 degrees and bake until golden brown. Mustard bread prepared according to this recipe is not only tasty, but also fragrant.
