Flaxseed Wheat Corn Bread

Category: Yeast bread
Flaxseed Wheat Corn Bread

Ingredients

For dough: hot water 250 g
wheat flour 1 grade 250 g
dry yeast 1 g
Dough: dough +
warm water 50 g
salt 10 g
white malt 1 tbsp. l. (8 g)
corn flour 100 g
flax-seed 2 tbsp. l + a little for sprinkling

Cooking method

  • 1. In a bowl for kneading the dough, pour water heated to 40-43 * C (your finger is hot, but you can endure it). Sift flour there and on top - yeast. Stir yeast with flour and then with water.
  • Leave the dough for 5-6 hours at room temperature or overnight in the refrigerator.
  • 2. Dilute the finished dough with warm water (36-37 * C - body temperature, water is not felt). Add the rest of the ingredients and mix. Leave on for 15-20 minutes, cover with a towel. Then knead with a spiral mixer until smooth and almost non-sticky kolobok - 4-5 minutes. The dough is soft, light.
  • Leave it to ferment at room temperature *. Crumple when doubled in volume.
  • After the second kneading, place on a board dusted with flour and form a loaf. Lay in a greased form (L-10 or L-7) and allow to distance until the first holes appear on the roof.
  • Moisten with water and sprinkle with flaxseeds (I have white flax).
  • Bake at high speed for 10 minutes at 235 * C, 20 minutes at 205 * C and another 5 at 180 * C.
  • Immediately you can not take it out, let it sweat a little. After taking it out of the mold, wrap it in a towel. Hot bread is a little sticky. Cooled taste is better. Stored well.

The dish is designed for

790 g - hot.

Time for preparing:

16-20 hours (depends on T * fermentation)

Note

I have been looking for recipes for cornbread similar to Croatian for a long time. I tried a lot and settled on variants of this: slightly changing the proportions, but without touching the technology in general. Supplements - according to mood and availability.

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