Homemade wheat bread with mustard oil
For the sponge:
- Potato broth – 400 ml
- Flour first grade – 350 g
- Dry yeast – 2 tsp
- Sugar – 1 tbsp without slides
For the dough:
- Flour first grade – 400 g
- Salt – 2 tsp
- Sunflower oil – 70 ml
- Milk for greasing
For mustard oil:
- Butter – 100 g
- Cooked egg yolks – 2 pcs
- Mustard beans – 2 tsp
- Salt – a pinch
Opara. Peel the potatoes, cut into small cubes and boil. Drain the potato broth into a bowl and cool. Dissolve the yeast in the warm broth. Add sugar and sifted flour. Knead the brew, cover with a towel and put in a warm place for 30 minutes.
Tip: Bread with potato broth remains fresh for 1-2 days longer than milk or water. Use the first grade flour. Bread of it stays fresh longer than from flour.
Dough. Add the sifted flour to the sponge, salt, sunflower oil. Knead the hands of about 20 minutes, until it no longer sticks to the hands and becomes elastic. Grease a bowl with oil and place the dough “rest” for 1.5 hours in a warm quiet place.
Formation of a loaf. Pritrusite table with flour, put the dough and Punch a few times. Form a ball and place on a parchment. Cover with towel and let stand for 30 minutes. Liberally grease the bread milk. Make cuts on the surface, so that when baking bread is not cracked.
Tip: brush with milk before baking the bread to get a golden crust.
Baking. Bake the bread at 230 degrees the first 5 minutes, then lower the temperature to 180 degrees and continue to bake for another 30 minutes.
Mustard oil. Boil the eggs, peel, separate the whites from the yolks. Using a blender, beat butter at room temperature with the yolks. Add the mustard and salt and mix until smooth and put in the fridge.