Bread with onions and mustard oil (based on Pokhlebkin's bread) in a bread maker

Bread with onions and mustard oil (based on Pokhlebkin's bread) in a bread maker

Category: Yeast bread

Ingredients
Yeast	1 tsp
Wheat flour	400 g
Salt	1 tsp
Sugar	1 tbsp. the spoon
Mustard oil	1.5 tbsp. spoons
Water	260 ml
Medium onion (tangerine-sized)

Cooking method

• All products are laid strictly according to the recipe, the onion is rubbed on a fine grater and placed on top, then water.
• Size - M. Crust - medium.

Note

Original recipe here 🔗.
For SD255 bread maker.

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I would really like to bake such a beautiful bread, but alas ... there is no mustard oil at the moment. Is it possible to replace it with mustard powder?

I would really like to bake such a beautiful bread, but alas ... there is no mustard oil at the moment. Is it possible to replace it with mustard powder?

You can completely and safely use any oil that is at home at the moment, you can also margarine.
Mustard powder, I think, is not worth it - what's the difference - as between sunflower oil and seeds (ground).

I just thought that mustard is basically needed here, for taste. And by the way, is it felt in the finished bread (mustard)? You may remember, there was such a bread on sale earlier, "Mustard" was called ... So there, there was clearly a slight taste of mustard.

And what prevents adding mustard? A little bit. I added sweet or French. Delicious.

I just thought that mustard is essential here, for taste. And by the way, is it felt in the finished bread (mustard)? You may remember, there was such a bread on sale earlier, "Mustard" was called ... So there, there was clearly a slight taste of mustard.

Yes, it tastes like shop mustard. For this I add mustard oil.

MariV, please tell me, what kind of gingerbread did you have in the bread according to this recipe, as usual in wheat bread? Today I put bread according to this recipe, that I didn't even have the slightest hint of flour on the bun, I already added flour, everything is one, there is no bun ... I laid the ingredients strictly in accordance with your recipe, the onion was on a grater ... and the onion was small ...

[sunflower]

Actually, if you follow the original, so here we are talking about a completely different bread ... In the original, these are onion cakes on sunflower oil
Text from the original.

What should be done? What do you need to have?

1. Take: 35 - 50 grams of yeast (from one third to half a pack), 0.5 cups of water, 1 - 2 tablespoons of flour. Stir everything together in a cup, set aside.

2. Chop finely or finely or mince the onion.

3. Light the stove in the kitchen (oven).

4. Pour the yeast mixture into a large bowl, add half a glass of water or milk (whichever is handy) and about a third of a glass of sunflower oil to it. Mix everything quickly, but carefully, add chopped chopped onion, salt (a pinch or two), then gradually add flour and stir all the time until a dough is formed that does not stick to your hands.

It is important not to miss this moment. The main thing is that the dough does not turn out too steep; hence, the flour should be added gradually, until the dough, while still remaining very soft and tender, at the same time would completely lag behind the hands.After kneading such a dough well, make from it balls about the size of an apple or a little less, and flatten each of these balls into a cake about one to one and a half centimeters thick.

Put these cakes on a baking sheet or better on a sheet and, at a distance of about one and a half to two centimeters from each other, draw deep lines on these cakes with a knife, making them seem to be striped.

Let the bread stand before planting in the oven for 2 - 3 minutes, or immediately put it in the oven, because by this time it will be hot in the kitchen. The fire of the stove (oven) should be moderate and the sheet of cakes should be placed on the top shelf of the oven. Notice the time. After about 10 minutes look, pierce with a pointed match. If the cakes are browned, and there are still traces of dough on the match, let stand in the oven for another 2 - 3 minutes. But no more.

Take out, lay out on a wooden board (plywood), cover with a towel, a piece of linen. Your bread is ready. It took no more than 20 minutes, including cutting. A delay in time can only be because the oven bakes poorly or has not been preheated well.

Try the cooked bread in 25 minutes, not earlier: only then will it acquire its real taste.

Thanks, of course, to the author of the topic for recalculating, but here is a completely different bread ...

MariV, please tell me, what kind of gingerbread did you have in your bread according to this recipe, as usual in wheat bread? Today I put bread according to this recipe, that I didn't even have the slightest hint of flour on the bun, I already added flour, everything is one, there is no bun ... I laid the ingredients strictly in accordance with your recipe, the onion was on a grater ... and the onion was small ...

What model of HP do you have?
The basis of the bread - the proportions of flour, liquid and yeast - from recipes for Panasonic 255 - page 16 (the plate on top is ordinary white bread, column M).

[sunflower]

Actually, if you follow the original, so here we are talking about a completely different bread ... In the original, these are onion cakes on sunflower oil
Text from the original. Thanks, of course, to the author of the topic for recalculating, but here is a completely different bread ...

I will not argue - Pokhlebkin has manual kneading and practically no proofing - I named the bread by his name solely out of respect for this wonderful person.

MariV, I have Moulinex-5002. The bread according to your recipe was baked yesterday, and today there are "horns and legs" left of it, and this is despite the fact that the bread turned out to be huge (I counted it for a larger size - from 600 grams of flour). The dough was thin (I still think that this is due to the excessive juiciness of the onion), after adding 50 gr. flour, the situation did not change much, I realized that until a decent bun, I still had to pour and pour flour ... and decided to leave everything as it was, not forgetting to be a little upset beforehand (it was sooo interesting to see the result). Imagine my surprise when, in the last minutes of baking, going up to the stove, I saw ...: wow: extraordinary beauty! Namely, a ruddy loaf, which just barely reaches the cotton lid. A colossal height of bread came out! And what a tremendous yummy (otherwise you can't explain its lightning-fast disappearance), so, among other things, the bread turned out to be of increased fluffiness (I don't know if it was intended that way). Well, in general ... Many thanks to you MariV for this recipe! Next time I'll take an onion even less, maybe then I'll get closer to the original?

[Crochet]

Crochet,
very happy about you! Bon Appetit! And they really scared
I'll tell you a secret (local pros throw slippers at me), I always add more liquid - the bread is light. And HP is easier. For the first time I heard this idea from a saleswoman in the House of Bread at the All-Russian Exhibition Center. Kolobok-kolobok, but I look more like a snail without a house.

MariV, just about, like a snail, so thick, funny, but seriously ... the bread is really much lighter and more airy than usual! Mine were even slightly upset that it ended so quickly ...but they smiled when I again rubbed the onion on a grater, now it is baking, I baked onion bread for them before, but only the onion was fried or dried (from "House-Bread"), but this one ... (strictly confidential) they liked it better ...

[Crochet]

Crochet,
very happy about you! Bon Appetit! They scared me
I'll tell you a secret (local pros throw slippers at me), I always add more liquid - the bread is light. And HP is easier.

So no one says that "kolobok" is a dogma
If you want more porous-airy bread, then, naturally, a tight bun will not provide this as a "boa", but nevertheless, it is better for beginners to learn to more or less recognize a future loaf by dough, and then you can vary it by playing with the amount of water

Today I bought a Panasonic 254 and tried this recipe. Everything turned out great, only I would put more onion.
P.S. then bungled orange-tangerine-banana jam. Excellent too. And in the morning I will eat Italian bread with fried onions and olives. In general, I'm happy as an elephant ...

I tried this recipe yesterday. In general, it turned out fine, maybe it was necessary to lay down less grated onions, the bread is too saturated with the smell of onions. When kneading, I poured flour on the bun, apparently due to the moisture of the onion, this amount of flour is not enough. And in general the bread rose less than usual.

Hello everybody!
Today I tried it, it turned out great (including the kolobok). Pokhlebkin's original does not say finely chopped onion for nothing! No need to grate the onion on a fine grater, chop it finely, finely, you can also use a grater for Korean carrots - I always use it in such cases. There will be no pieces of onion in the bread, but the taste will be softer and you don't need to take a smaller onion then. By the way, I took white salad onions.

Thank you very much for such a wonderful recipe! (she already thanked under ava) I tried to bake different options, but everything was unsuccessful. I was already upset and decided that in vain my husband tried so hard with the gift of the stove. And then I came across this wonderful site. I tried your bread and - oh, a miracle! - it turned out. Did it twice already. Once the onion was lightly fried until a transparent pink state. So there were such smells in the house that you could swallow your tongue. The bread turned out to be excellent: fragrant, tall, soft, like fluff. I will definitely try something else. Thank you again.

Squirrel, welcome to our forum!

And with a lucky bread for you!

Thank you very much for such a wonderful recipe! (she already thanked under ava) I tried to bake different options, but everything was unsuccessful. I was already upset and decided that in vain my husband tried so hard with the gift of the stove. And then I came across this wonderful site. I tried your bread and - oh, a miracle! - it turned out. Did it twice already. Once the onion was lightly fried to a transparent pink state. So there were such smells in the house that you could swallow your tongue. The bread was excellent: fragrant, tall, soft, like fluff. I will definitely try something else. Thank you again.

To health and joy in the house!

Thank you, you received me so well
I will definitely try