Mustard Bread

A feature of bread with the addition of mustard is a fine-pored crumb interspersed with mustard seeds. The bread has a pleasant taste, rises perfectly, and browns evenly in the oven. Mustard bread keeps well and goes well with any first course. This recipe is very successful, be sure to save it to your favorites.

Cook: 2 hours

Ingredients

• Drinking water (warm) – 120 ml
• Flour – 200 g (1.5 cups of 200 ml)
• Pressed yeast – 8-10 g
• Vegetable oil – 2 tbsp
• French mustard (granular) – 1 teaspoon
• Dry ground mustard – 1 teaspoon
• Sugar – 1 teaspoon
• Salt – 0.5 teaspoon

Directions

1. Crumble the yeast into a bowl, add sugar and rub well with a spoon or spatula (until liquid). Leave for 1 minute for a reaction to occur.

   

2. Add 1.5-2 tablespoon to a bowl of yeast. tablespoons of warm water and the same amount of flour. Stir with a whisk until smooth and leave the dough in a warm place for 10 minutes. In 10 minutes, the dough grew 2.5-3 times.
3. Sift flour into a deep bowl. Take about a quarter of the flour in a separate cup and set aside for kneading the dough. Pour dry mustard into a bowl of flour. Pour in the remaining heated water here, add French mustard and salt.
4. Pour in vegetable oil and the matched brew. Add flour little by little and knead soft yeast dough. At first, it will be sticky, but after 5-6 minutes of kneading, the dough will become more elastic and stop sticking, while remaining soft.

   

5. Cover the bowl with plastic wrap and leave in a warm place for about 40-50 minutes for the dough to come in. Hump ​​the dough, releasing air. Place the dough in a bread pan, cover with plastic foil, and leave to rest for another 20 minutes. At the end of the proofing, preheat the oven to 180 degrees.
6. The dough has grown 2-2.5 times and filled the form. Place the bread in an oven preheated to 180 degrees and bake for 35-40 minutes. The top of the loaf was browned, the crumb was baked, and the pleasant aroma of fresh pastries spread through the kitchen.
7. Remove the bread from the mold immediately so that the crust does not get damp as it cools. Cool the bread completely on a wood plank or wire rack. Cut the bread into slices and serve. Soft, airy, the crumb spreads perfectly after pressing. And the crust is slightly crunchy and very fragrant!

   

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