Mustard bread: recipes for the bread maker, multivarks, ovens

Mustard rye bread is perfect for making sandwiches. Having the smell of mustard, it is perfectly combined with ham and cheese. In addition, mustard bread is good for bulk meat sandwiches with a lot of ingredients. How to cook such a product?

It can be made both in a standard oven, in a bread maker and even in a multivark. For each of the ways of cooking there are different recipes. So, how to bake mustard bread at home in the oven?

The recipe for the oven

The following ingredients will be needed:

• 1 cup of slightly warmed water;
• 2 tablespoons Dijon or sweet French mustard;
• 1 tablespoon brown sugar;
• 2 tablespoons oil;
• 3 tablespoons mustard seeds (brown, black or a mixture of them);
• 2 cups flour universal;
• 2 tablespoons dried chopped onions;
• 1 tablespoon onion powder;
• 1/4 teaspoon of salt;
• 2 1/2 teaspoons of fast-rising yeast.

Cooking process

How to fulfill this recipe of mustard bread in the oven? Mix and knead all the ingredients by hand, using a mixer or using the appropriate cycle in the bread maker. You should get a smooth, but pretty sticky dough.

Then transfer it to a bowl, a little oiled, cover and let it go up in an hour. The dough will be plump, but probably will not increase too much.

Warm up to 180 degrees oven. Bake bread for 35-40 minutes, then remove it from the oven and transfer it from the mold to the cooling rack.

To store such mustard bread, the recipe of which is indicated above, should be well packaged at room temperature for several days. You can also freeze it for longer storage.

Cheese and mustard bread

The combination of tastes of mustard and cheese will make excellent mustard bread. The recipe, involving the use of these two products, will allow to prepare a product suitable for any unsweetened sandwiches. It is worth noting that cheese and mustard can be added to any bread dough. The trick is to cut the cheese into cubes, and do not rub it with a small grater.

For the preparation of cheese-mustard bread the following ingredients will be required:

• 400 grams of ordinary flour;
• 1 teaspoon of easily soluble yeast;
• 1 teaspoon of finely divided salt;
• 300 ml of heated water;
• Mixing oil;
• 200 grams of cheese, diced (preferably a mixture of hard cheddar with softer varieties);
• A tablespoon of mustard with seeds.

Preparation

Mix the flour, yeast and salt, add warm water and cheese cubes and combine together in a homogeneous mass. Leave for 10 minutes. Then the dough needs to either knead for 8-10 minutes, or three times vigorously rub it for ten seconds, pre-lubricating the work surface. You need to do this carefully, since the cheese should keep the shape of the cubes.

Then leave the dough so it can rise. This will take about an hour. Gently blow it off and give it an oblong shape. Add mustard, tightly screw it inside and form a loaf. Place the workpiece on a baking sheet, greased with oil and flour, cover with a towel and set aside for 45 minutes.

Heat the oven to 220 ° C (up to 200 ° C with fan mode). Bee the mustard bread for 40 minutes. Leave to cool on the wire tray.

Once you bake such bread, you can experiment with various fillings: cheese and caramelized onions, sliced olives and cheese, parmesan and pesto and so on.

Recipe for the second

Mustard rye bread is a bread sandwich that perfectly rises and has an excellent taste, as well as aroma. This option can be prepared both in the oven and in the bread maker. To prepare it quickly, you will need:

• 1/3 cup a little warmed water;
• 2 tablespoons extra virgin olive oil "Extra Virgin";
• 2 tablespoons of honey;
• 1/4 cup Dijon mustard;
• 2/3 teaspoon of salt;
• 1 teaspoon mustard seeds;
• 3 teaspoons cumin;
• 2 cups flour bread;
• 1/3 cup of rye flour;
• 2/3 cups of whole wheat flour;
• 3 teaspoons of fast yeast.

How to cook mustard bread in a bread maker?

The recipes from the photo, presented in our article, will help you cook terrificly delicious bread. So, add all the ingredients to the bread maker. Follow the manufacturer's instructions and follow all the steps to prepare the dough. Do not be afraid to open the lid and check it. The dough should form a pleasant elastic ball. If you think that it is too wet, add extra flour (a tablespoon at a time). Also, you can make a change if the dough looks dry and friable. To fix this, add warm water (a tablespoon at a time).

If you can not assess the quality of the test visually, assess its consistency by touch. It should be slightly sticky. When the bread maker has finished the dough preparation cycle, remove it from the machine and place it on a slightly floured board. Knead several times and form an oval. Cover with plastic film and set aside for 10-15 minutes. Then put the oven on for 20-25 minutes. This is a universal recipe for mustard bread for the bread maker Panasonic. However, it is suitable for any other brand.

Recipe for cooking in the oven

In a large bowl or in a mixing rack mix all the ingredients in a homogeneous dough. It should form a nice elastic ball. Adjust its consistency exactly as indicated in the recipe for the bread maker.

Put the dough on the surface, sprinkled with flour, and knead until elastic about 15 minutes. If you do this with an electric mixer, the process will take about 9 minutes. Then cover the container with a plastic film and set aside for 10-15 minutes.

After this time, turn the dough with the bottom side up and press it. Fold the envelope from it, wrapping the upper third to the base. Then wrap the bottom part one third up. After that, press the dough with your palm to make the groove center, and fold the top and bottom, sealing the seam.

Place the workpiece on a baking sheet, sprinkled with corn flour. Cover with a towel and place in a warm place for about 20 minutes to allow the dough to rise. Warm up to 200 degrees oven.

You can use the oven to make the dough rise better. Turn it on for a minute or so, then turn it off. This will warm the oven and make it an excellent medium for raising the dough. However, it is important not to overheat it. If you can not press your hand against the inside of the oven door, it is too hot. Let it stand a little to cool.

In addition, if you do not have time to wait for the dough to rise, you can use the cold lift method. This means that the dough is placed in the refrigerator and left to rise slowly for about 8-12 hours. Usually it is done in the second stage, when it is molded into a loaf.

After the dough has risen, make incisions with a sharp knife in the form of three diagonal features. Lubricate the top of the loaf with cold water and bake for 20-25 minutes. Using an instant digital thermometer is great for checking the readiness of your bread. The internal temperature of the finished product should be approximately half the temperature of the oven. Remove it from the oven and allow to cool on the grate.

Another easy recipe

As already noted above, there are many options for making mustard bread in the bread maker. Recipes are presented in a very, very large amount. You can use one more, for which you will need:

• A half cup of bread flour;
• 3/4 cups of wheat flour;
• 1 tablespoon of milk powder;
• 3 tablespoons of honey;
• 1 ground bouillon cube;
• 2 tablespoons Dijon mustard;
• 2 teaspoons of active dry yeast;
• 1 tablespoon of vinegar mixed with 3/4 cup of water.

How to cook this?

Place the ingredients in the bread maker as specified in the manufacturer's instructions. In different models the process may differ. For example, if you cook mustard bread in the bread maker "Panasonic 2501", the recipes will have to be adjusted. In the device of this model, liquid is added in the last turn, and yeast gets into a special distributor. It is advisable to knead the dough at speed for whole grain wheat products, but you can also do this on regular cycles.

The recipe for mustard bread for the Muleinex bread maker or other common model is extremely simple. Once the dough is ready, you need to turn the baking in the usual mode for 30 minutes.

Simplified recipe for multivarkers

To prepare bread in a multivark, the following ingredients will be required:

• 3/4 cups of bread flour;
• 1/4 cup whole wheat flour;
• 1/2 teaspoon of dried milk;
• 1/2 tablespoons of dried vegetables (optional);
• 1/2 tablespoons curry powder;
• 1/2 tablespoons sea salt;
• 1/4 cup of water;
• 3 tablespoons Dijon mustard;
• 2 tablespoons olive oil;
• 1 teaspoon of honey;
• 3 teaspoons of fast yeast.

How to cook bread in a multivariate?

No special devices are needed here. The recipe for mustard bread in the multivark is very simple. Measure out the dry ingredients (flour, salt and so on) and transfer them to a bowl. Add liquid components (water, honey, etc.) and yeast. Mix all the ingredients thoroughly with a mixer. You should get a homogeneous slightly moist dough.

Transfer it to the bowl of the multivark. Program the device in the "Baking" mode and press on the start. Once the bread is ready, take it out and lay it on the grate. Allow the product to cool before cutting.

Complex bread with filling

You can make and more original mustard bread, the recipe of which involves the use of a filling. For him you will need:

• 4 tablespoons (55 grams) unsalted butter;
• 1/4 cup and 1/3 cup dark beer (140 ml);
• 2 1/2 cups (315 grams) of flour is universal;
• 1/3 cup (40 grams) of rye flour;
• 2 tablespoons of sugar (25 grams);
• 2 1/4 teaspoon (7 grams) of fast-rising yeast;
• 1 teaspoon of salt (6 grams);
• 2 large eggs.

For the filling you will need:

• 3 tablespoons (42 grams) unsalted butter;
• 1 tablespoon (15 grams) Dijon or any other mustard;
• 1/2 teaspoons (8 ml) of Worcestershire sauce;
• 1 teaspoon (3 grams) mustard powder;
• 1 teaspoon (2 grams) of paprika;
• A few ground black peppers;
• 1/2 cup (170 grams) of chopped cheddar cheese.

In a small saucepan, heat 4 tablespoons of butter and 1/4 cup of beer until the butter melts. Remove from heat and add the remaining 1/3 cup of beer. Set aside to allow the mixture to cool slightly.

We continue to consider how to make mustard bread. The recipe assumes the following. In a separate bowl with a mixer, mix 2 cups of flour, yeast, sugar and salt. With the mixer on, pour in a mixture of butter and beer, stirring until the flour is moistened. Add eggs one by one and mix until a uniform mass is obtained. Add the remaining 1/2 cup of wheat flour and all the rye, then mix thoroughly.

Transfer the dough to the bread maker and knead at low speed for 3-4 minutes, then put it into a large bowl. Cover with a plastic wrap and set aside for 50-60 minutes to increase in size.

In the meantime, prepare the filling. Melt 3 tablespoons of butter in a saucepan. Slightly cool and beat with mustard and Worcestershire sauce. Set aside.

In a separate container, mix mustard powder, paprika, table salt and a few ground black peppers. Add crushed cheddar and mix until the "threads" of cheese are evenly covered with spices.

Put the dough on a baking sheet, richly oiled, and roll it into a rectangle. Spread it evenly with a filling of butter and mustard all over the surface - all the way to the brim. Cut the dough crosswise in 5 strips of equal size. Sprinkle one of them evenly with a mixture of grated cheese. Gently put another strip of dough on top of it, put on it another layer of cheese mixture and repeat these steps with the remaining dough.

Make top cuts, lightly cover the pan with plastic wrap and leave the bread to rise for 30-45 minutes. Preheat to 180 degrees oven. Bake the loaf for 25-35 minutes until it turns lush and brown. Transfer the finished bread to the grate and leave to cool for 5 minutes, then transfer it to the cutting board.