Share what fragrant vegetable oils were used in baking and what you liked.
On the site, recipes contain refined sunflower (I myself love unrefined), sesame, olive, mustard, walnut oil.

Yesterday I was in the supermarket, stood in front of the shelf with oils: peanut, flaxseed, pumpkin, macadamia nut oil, olive oil with chili, truffle, lemon ... I want everything, but what is worth taking and what is not, I don’t know.

Help me please
I really like walnut oil. Very aromatic. When I make dark bread with walnuts, instead of olive or butter, I add it. And in general, it will fit in the farm, it will not be lost. The red fish on it turns out to be abaldenous

I added mustard oil to white bread - it's delicious, but there is no special smell.
Wheat germ oil was added to white bread with wheat germ.
Olive oil and lush bread were added to white bread with natural milk.
Oil with truffles was added to white Italian bread, the specific delicate taste of mushrooms is felt, I liked it.
Grape seed oil was added to white and black bread, the taste is not felt. The oil has no taste at all, I added it to the salad instead of another oil. They say you can fry on it, I have not tried it.
Natural unrefined sunflower oil was added to black bread, there was no obvious smell.

In the shop "Indian Spices" on m. Sukharevskaya there are different oils in small bottles, you can take for a sample, and then decide on taste. (look at their website first)
I personally used, in addition to traditional butter and vegetable oil, olive oil (for rye bread, the best option) and sesame oil. I have two types of sesame - expensive and cheap. cheap - the impression is that from fried sesame seeds. but I can't say anything - there are only hieroglyphs on the label! the aroma is amazing! the taste does not suffer, and even a slight taste of sesame seed appears ... and expensive - it is light, it is written that it is very healing. its aroma is weaker, very delicate. but the aftertaste from it is more felt, while the aftertaste is much softer than that of the cheap version.
in general, my summary - the best thing is to add expensive sesame oil to white breads (about 20 bucks per liter). but, sorry, very expensive, so you only have to use it on special occasions
I can't stand sesame oil, besides, it tastes bitter. I have not developed a relationship with him for a long time.

Thanks for the information, you need to buy nut butters.
I add sesame to bread with sesame seeds, pumpkin with pumpkin.
Both are favorites.

I add corn or olive to all breads on water.
Creamy only in wheat flour of the highest grade in milk.
Anna Makl
I just bought a jar of palm oil after reading about it on the Indian Spices website - it turns out to be an EXTREMELY USEFUL THING! Today I will put bread with him, I will write about the results.
I have not tried to bake bread on it yet. I just fried it and that's it. It is strange that we have such oil, for some reason, not too widespread. I buy it in an Arab village, I go there especially.
I used camelina oil in multi-grain bread, I didn’t like it, strong taste of butter, although I put in a little.
I bought the oil out of curiosity - it's ok in salads, but I like mustard more.
I use mustard oil regularly for baking.
I baked bread in mustard oil. Recipe - "Plain white bread" for "Panasonic-255", size "M". Only instead of 1 tbsp. l. butter put 2 tbsp. l. mustard and added 1 tbsp. l. dry milk. The bread turned out great. Mustard oil gives an amazing taste and aroma to the finished bread.

I propose for discussion a new topic "Vegetable oil and other types of oils used in baking bread."

We already had a topic about vegetable oils, there we gave only information about the types and names of butter, and in this topic I would like to talk about the influence of one or another type of vegetable or butter (margarine) butter on the quality and structure of the crumb of finished baked bread.

Why did I have this topic?

This week we are finishing our third "Stagnant" loaf from the oven, and what did I notice.

For each bread recipe, I added 2.5 tbsp. l. vegetable oil, but each time different - mustard, sunflower, wheat germ.

And all three times I got the dough DIFFERENT, subject to all three times the same recipe for the amount of products.

MUSTARD oil: the crumb of the bread is denser, homogeneous, dry, the color of the bread is yellowish. The dough rises well.
Since the bread was baked in the oven, when the loaf was formed on the baking sheet, the dough was more vague and the sides parted a little (the texture of the dough), although the bread turned out to be very fluffy, it rose well during proofing and baking.
After cooling, it is well cut, does not crumble, the crust is crispy. Does not have time to be stored.

SUNFLOWER oil: the crumb of the bread is more airy and more porous, when squeezed, it straightens well to its original position (does not wrinkle), dry, the color of the bread is white. The dough rose well, but higher than that of mustard.
When forming a loaf, the dough was moderately dense and did not spread like a mustard; the bread rose well during proofing and baking. The size is the same as mustard.
After cooling, it is well cut, does not crumble, the crust is crispy.

Wheat germ oil: the crumb of bread is airy, porous, but sticky when squeezed, it does not straighten back, although the bread inside does not seem damp. The bread is dry in structure, but the crumb is sticky. The color of the bread is white. The dough rose well and high.
When forming the loaves, it is heavier, a long narrow loaf was formed, did not blur, at first I thought that it would remain dense and narrow during baking. When proofing and baking, it rose well and baked, the crust is crispy, the size has become large both in length and height.
After cooling, it is cut well, does not crumble.

Remember, we already wrote in the topic "Flour ..." that wheat germ flakes make the crumb of bread sticky and kind of wet (not baked), it turns out that wheat germ oil gives the same effect when baking bread.
The bread is very tasty, airy, but not for the lover of “wet crumb”.

Everyone knows the recipe for "Stagnant" bread, I will just remind you of the mode of baking loaves in the oven, which I used to bake.
The dough is kneaded by a bread maker, then hand kneading, then forming a loaf on a baking sheet and proving for 35-40 minutes, then greasing with an egg, sprinkling with sesame seeds and baking in the oven at 250 * 10 minutes, and then at 190 * 5-10 minutes - checking readiness with a wooden knitting needle ...

I would like to hear your comments and other examples of the use of butter in baking bread and rolls and what you ended up with.
I want to insert my 5 kopecks about butter in baking.
If you add olive oil, the bread becomes light, airy.
OLIVE OIL considered liquid gold in ancient times, it was treated as food, medicine, and magic. In recent years, olive oil has become the most popular oil in Europe and its sales have increased by 40% over the past 5 years.

What olive oil can do for you

Olive oil is part of a healthy Mediterranean diet.It is rich in monounsaturated fats, good for blood cholesterol, and extra virgin substances such as phenols are believed to prevent bowel cancer and reduce the risk of breast cancer. What a blessing that it is also delicious.

What kind of oil is for what

Extra virgin olive oil is made directly from olives and has less than 1% acidity. Use it in salads. Virgin olive oil is also made from olives, but it has a higher acidity. Use in general food preparation. Olive oil is a mixture of first and second grade. Use it for frying. Everything else is a mixture of a mixture and should not be used.

What is the best oil?

This is a difficult question. There are more than 700 varieties of olives growing in different parts of the world from America to Australia. When in doubt which one to buy, Italian oil is very good, rough, with a peppery flavor. Spanish oil is sweeter, more delicate and fruity. Greek oil is "stronger" with a stronger flavor.

Language of the label

For the best quality oil, choose oil labeled extra virgin olive oil. "Cold-pressed" is better than "cold-extracted". "Single estate" or "estate bottled" is often a high quality single press oil. Unfiltered oil contains more nutrients than filtered oil, but it has less shelf life. Check the production date on the bottle to get the freshest oil possible.

The perfect "vinaigrette"

For the perfect Vinaigrette dressing, whisk 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, sea salt, black pepper and 3 tablespoons extra virgin olive oil. Add a few drops of white wine or water. Such a dressing is worth it to make a whole bottle and always have it at hand.

Best before

Unlike wine, olive oil does not improve with age and should be used within six months. It is not kept warm, so store it in a cool, dark place and not near the oven.


Olive oil is tasted like a glass of good wine. Take a sip and hold it in your mouth. Pay attention to the color and bouquet, fruity taste, piquancy, slight bitterness and highlight its imperfections, for example, rancidity, mustiness, woody taste.

To the table

Which butter to use - butter or olive - depends on the type of bread you serve. Crispy breads like chyabatta or sourdough bread are great for dipping in olive oil, soft bread will absorb it like a sponge. Add salt and black pepper to add flavor.


1. In mashed potatoes instead of butter
2.With slices of grilled bread
3. Pour the pizza straight out of the oven - or add when baking
4. In golden garlic aioli
5. In the bathroom, for soft leather
6. In black olives tapenade
7. In pesto with basil or pisto
8.With garlic, chili or spaghetti
9. As a barbecue marinade
10. Infused with herbs, chili or lemon
If we add LINSEED OIL, then the bread will have a slight bitterness, but very healthy. For example, the technologists of the Vologda Bakery Plant have come up with a unique recipe for wheat bread with the use of linseed oil, which is popular among the people.

The new bread is distinguished by its exquisite taste, special looseness and characteristic smell. Only the highest grades of wheat flour and linseed oil are used for baking. To give the product a special taste, it was decided to try flaxseed itself in the form of food additives for the dough.

An invention of the VHK JSC technologists - unusually white, fluffy bread, began to enjoy success with customers. To begin with, the bakers decided to produce bread in the form of small loaves. But as consumer demand increased, the bread was given a more familiar loaf shape. At present, another wheat product is being tested on the same basis - a loaf. The bakers came up with a meaningful name for the new loaf, as well as for the bread - "Gourmet".

Quote: Admin

About olive oil I have heard and use it constantly, but linseed I was afraid to use oil, although I looked at the bottle, it painfully had a specific smell. Now I'll try! And I will write my impressions.
I use olive oil almost all the time when baking bread, although it did not work out that way with us ... Bread turns out to be more tender than when using sunflower oil. It goes especially well with honey bread.
I did not notice much difference when using sesame oil ...
Admin, I'd love to hear your opinion on linseed oil. Only yesterday I saw non-refined flaxseed oil on sale, but I decided to read about it on the forum first.
Uncle Sam
Flaxseed oil oxidizes easily when frying and when stored in an open container in the light.
In the bread maker (in the center of the loaf), the temperature does not rise above 96 degrees.
They say that it is very useful. But too specific taste and smell.
Try a little first.
Sesame oilI really liked the bread with this kind of butter. A light, barely noticeable aroma is something! In the vicinity of sesame seeds - very tasty bread.
Olive oil, add to bread, it turns out lighter, looser and softer.
Mustard oil, I completely agree with the previous speakers, a slight yellow tint of crumb, a crispy crust, and there is absolutely no smell of mustard, which I do not like. And bread - with pleasure. Sandwich bread is good.
Sunflower oil, I sometimes use instead of creamy, with sunflower the crust is not as crisp as with creamy.
Linseed oil I use it all the time when baking bread. It is undesirable to use for frying. It is not suitable for dressing salads - it tastes strong. Although someone may like it on the contrary, because its benefits are great. But for baking bread - very good, bitterness is not felt at all, gives the crumb a slightly yellowish tint. I add this oil to wheat, rye, linseed, of course, and any other bread.

Flax seeds contain up to 48% fatty aromatic oil. Despite this remarkable fact, for many years in our country only technical oil and high-quality drying oil for artists were made from flax oil seeds. The traditions of edible oil production have been completely lost. But from time immemorial, back in Kievan Rus, our ancestors cooked especially festive dishes in linseed oil, added it for flavor to pastries.
Here is an article about flaxseed oil and seeds with what is useful: 🔗
Rustic stove
I was looking for some interesting oil, I came across in the Platypus on
RED OIL - camelina seed oil.

At first I thought it was made from mushrooms - saffron milk caps. It turned out that no

or red (Camelina s. Myagrum); a genus of plants from the cruciferous family, from 8 species of R. sowing (M. sativum) yavl. an oil-bearing spring plant, cultivated mainly in the southern chernozem provinces. The seeds provide up to 25% oil used for lighting and paint, sheep love straw.
Camelina oil is a natural, high-quality vegetable oil produced from camelina seeds without the use of chemicals. It is free of cholesterol and artificial additives. A distinctive feature of camelina oil is an increased content of essential polyunsaturated fatty acids - linoleic and linolenic (vitamin F), which have a beneficial effect on the human immune, nervous and cardiovascular systems.

Due to its unique composition, camelina oil is recommended for everyday nutrition as a functional product in order to maintain health, prevent diseases and increase life expectancy.

The oil has an original taste and smell, which is the main reason for its use - salads, vinaigrette, dressing of boiled vegetables. The oil is heat stable and can be used for frying.

Costs 73.5 rubles per liter
Please tell me if, instead of olive oil, you add refined sunflower (or corn, for example), the taste of the finished bread will noticeably change? I am interested because I have been using the usual vegetable oil all the time, I recently bought all sorts of different oils: walnut oil, sesame oil, olive oil, and olive oil infused with truffles, and that's just the last I added at the first opportunity to the dough, and what a shame, none of the family members even noticed any difference (I didn’t specifically say that in bread, instead of ordinary butter, another). The same thing happened with the addition of sesame seeds ... Maybe you should increase the amount of oil?
Crochet, just now I read that it is good to add nuts along with butter. To sesame oil - sesame (I did it myself, there is a difference, delicious, light smell and taste), to peanut oil - peanuts, well, etc.
In general, I do not really distinguish between bread with olive and bread with ordinary refined vegetable. But olive is healthier.
Rustic stove
Quote: Krosh

none of the family members even noticed any difference (

Krosh, I have the same thing. At my house, they will only notice if you sprinkle the bread with pumpkin seeds on top. All the smaller additives, and even more so replacing one oil with another, are simply not noticed))
But I myself am pleased to realize that bread is becoming more useful, with some kind of delicate smell, nuances of taste, etc.
Quote: Krosh

and also olive oil infused with truffles, and that's just the last I added at the first opportunity to the dough, and what a shame, none of the household ones even noticed any difference (I did not specifically say that in bread, instead of ordinary butter, another) ...
When baking, I use olive oil (without truffles), I myself do not notice the smell or special taste of oil in the finished bread, but it turns out to be much softer than with sunflower.
It works great if half the norm of butter - 10-15 g - is put in a liquid, and half the norm of olive oil pour flour on top
Not always, but it is felt.

From my experience (on my nose), addition of 2-2.5 tablespoons:
Mustard oil gives a yellowish color and a slight mustard flavor
Olive oil is softer and makes the dough more plastic than with sunflower oil, the taste is neutral
Sunflower oil is drier, did not notice a special taste, neutral
Market sunflower oil has a weak oil taste
Grape seed oil, a substitute for olive oil, plastic dough, neutral taste
Walnut (pine) nut oil gives a slight nutty flavor
Morel oil (France) has a very delicate flavor, it is good to add to recipes of French or Italian bread, which is light and airy.
Rustic stove
But who bought it?
Does this oil have a distinct taste?

Watermelon oilobtained by cold pressing.

Little watermelon is recommended for the prevention and treatment of urolithiasis. By changing the chemical composition of urine, watermelon oil eliminates the cause of calcium oxalate kidney stones and helps dissolve previously formed stones.

Also, watermelon oil helps to reduce the inflammatory processes of the urinary system, has diuretic properties.

Another important property of watermelon oil is that it normalizes the activity of the prostate gland and prevents its inflammation (prostatitis) due to its high content of selenium and zinc. It also enhances spermatogenesis.

Watermelon oil is also used as an antihelminthic agent.

Method of application: inside during meals for 1-2 tsp. in a day.

Name: Watermelon oil
Manufacturer: CJSC Diveevo, Russia
Volume: 100 ml
Reference: VET00626
Price: 47 rub.

I have a question about grape seed oil:
What should it be?

The fact is that I bought two bottles from two different manufacturers. In one, the oil is light olive, almost odorless. It tastes very neutral, somewhat like olive.And in the other - the color of tarragon (deep green), with a pronounced smell of grapes. To the taste - as if he chewed a grape seed, even "knits his mouth".

Both are "refined grape seed oil". And which one is correct?
the smell of a turnip or cabbage stump, as it seemed to me
I also heard yesterday about palm oil ...
The point is that palm oil is produced from the trunks of a palm tree and is intended there, in Asian countries, as a technical oil, to lubricate some parts.

This oil came to us in the 90s, when the counters were empty, but we wanted to eat and we wanted to bake cakes - so a replacement went.
And palm oil is much cheaper, even low-quality margarine ...
And by its properties it is well suited for baking ...

I recently bought rapeseed oil (there are different opinions on it in the internet), so I decided to add it to the bread and the result exceeded all my expectations, I never got such a chic crust at all, well, the crust was delicious, especially when it was still warm, but this plump, golden and at the same time it just melts in your mouth. And the bread noticed that it had changed more deliciously, although everything remained the same, except for the butter
Now I only add this masdo to bread, I'm very glad that I accidentally bought it
Vegetable oil and other types of oils - sharing experiences
girls, someone has tried this oil ..
Unfiltered extra virgin olive oil. Has the highest standard of incomparable excellence and delicacy.

share .. what kind of oil you have already taken .. since oil we are not very used to it .. buy it .. what if it’s not tasty :))

Probably this oil should be used for salads. And for baking I use different things - linseed, mustard, sunflower. I take sunflower oil to lubricate my hands. I tried to bake in pumpkin seed oil, added only one tablespoon, then I had heartburn all day. Maybe the oil was left. And I love the pumpkin itself.
Quote: Creamy

Maybe the oil was left. And I love the pumpkin itself.
Pumpkin seed oil KOTANYI Well sooo like it !!!

Vegetable oil and other types of oils - sharing experiences

Pumpkin seed oil - unrefined

For the production of pumpkin seed oil KOTANYI only selected pumpkin seeds from Styria (South of Austria) are used. Thanks to the special roasting of the seeds, the oil acquires a pleasant, slightly nutty taste and a unique aroma. Pumpkin seed oil is ideal for cold dishes. It will give a bright original taste to salads, vegetables, meat and various sauces. If you slightly heat the oil, its flavor will be revealed most fully.

Girls and boys, I really need your advice on vegetable oils ...

Oils Gea (Slovenia) has anyone tried it?

What about vegetable oils? Biask (Russia), is it worth buying?

Still interested in hemp oil, aromatic / tasty?
Tell me, can you replace vegetable oil with butter when baking bread?
Quote: lisa567

Tell me, can you replace vegetable oil with butter when baking bread?

Can be replaced with any that you like and suit your taste.
But, and you should pay attention to the compatibility of products, butter is more suitable for creamy taste, creamy bread
~ Natalia ~
Please advise which oils without flavor, besides refined sunflower oil?
Kind time of the day.
Tell me, can you replace vegetable (sunflower) oil with olive oil?
For a bread machine. Will not come out of the container?
In what proportion? 1: 1?
To get more airy delicious bread!

If all the same Sunflower - is it better to use unrefined? There are no recommendations in the recipes.
Sunflower - which manufacturer is better?
Thank you.
A citizen
Normal sunflower seed according to GOST is practically indistinguishable from producer.
Olive is no better, but on the contrary it loses in vitamins.
Basically, they take refined, but for a number of breads, with seeds, etc., unrefined gives the best taste / aroma results.
A citizen
One of the most important factors affecting food loss of nutritional value is refining. We can say that refined oil is biologically inactive and has no special value for the body.

This is theory. I ask about practical application, from bakers "for home, for family".
Thank you
Quote: Iskatel-X

Kind time of the day.
Tell me, can you replace vegetable (sunflower) oil with olive oil?
For a bread machine. Will not come out of the container?
In what proportion? 1: 1?
To get more airy delicious bread!

If all the same Sunflower - is it better to use unrefined? There are no recommendations in the recipes.
Sunflower - which manufacturer is better?
Thank you.

For bread dough in home baking, you can use any butter, from vegetable to ghee, refined or unrefined. What kind of oil specifically is a matter of your personal taste and capabilities.

Recommended proportions here The amount of flour and other ingredients for making bread of various sizes
In what other proportions to take butter, and which one, see the author's bread recipes in the section WHEAT yeast (leavening) bread.

For the texture of the bread - see the Useful Tips section where people share experiences.

To help the sections where all infa on homemade bread is collected:
Quote: Admin

I added mustard oil to white bread - it's delicious, but there is no special smell.
Out of curiosity, I bought mustard oil from the Indians. There is also a smell - a distinct smell of mustard seed, the taste is also unusual. But somehow it did not suit me anywhere. I got into the bins of the Internet and read there about an interesting property of this oil - it disinfects to some extent.
I began to add it to bread, literally a teaspoon per loaf, to the total amount of fat. So, - the smell is subtle (who has a good nose), and the bread is stored for a couple of days longer than usual. Does not grow moldy and stale longer. It is hot and humid all year round, this is important to me. So this bottle went away.

Quote: Admin
I also heard yesterday about palm oil ...
The point is that palm oil is produced from the trunks of a palm tree and is intended there, in Asian countries, as a technical oil, to lubricate some parts.
They lie initially, which means that there can be no trust in such a transfer.
It is made from fruit palm trees, has fractions that are clearly visible even at room temperature. It is fresh liquid red - very healing. Then fractions are allocated - a thick, whitish mass of lard type falls down, and a red liquid remains on top. By the way, insanely rich in carotene. This white one is being sent to us. And it is not the oil as such that is to blame - I will not delve into the economic and near-political aspects of imports.
Once again - palm oil in a healthy lifestyle is very valuable, look at the prices for natural - you will be amazed. We buy it in African villages. Local women cook everything on it - when frying, the products are very beautifully tinted. They also widely use it for hair and skin.
But we don't fry on it. Well, almost never.
MachaI also heard about mustard oil that it moisturizes the skin well.
Quote: Rita

MachaI also heard about mustard oil that it moisturizes the skin well.
Oh, I haven't tried it.
Today I poured the leftovers from that bottle into bread, I no longer see it on sale. But all this is individual - oils in general for the skin are recommended to be used with caution, they clog pores, write.
I have Loreal cosmetic oil, and I do not use it often, about once a week at best. Enough fluid (daily) and nourishing night cream (not every day).
Ah-ah, here I have not complained yet!
I just can't remove the smell from camelina oil, I baked bread for the last time and just smeared the fermentation dish with this oil, so then all the bread smelled tenderly and disgustingly of old radishes.

Share, pliz, who with what and how aromatizes the vegetable unrefined oils.

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