Millet corn bread

Millet corn bread

Category: Yeast bread

Ingredients
Wheat flour	335 g
Millet flour	50 g
Corn flour	50 g
Water	230 ml. +2 Art. spoons
Sea salt	1 tsp
Brown sugar	1 tbsp. l.
Rast. oil	2 tbsp. l.
Yeast	1.5 tsp.
Powdered milk	2 tbsp. l.

Cooking method

• The gingerbread man turns out to be very dense (the first couple of moonut generally pieces of dough chased the bun), but, remembering how I made "buckwheat bread", I did not add water (especially since the previous time I put 15-20 g of flour less and the roof was flat). By the end of the second batch was what the doctor ordered
  
• 
  

Cooking program:

Program "Basic", crust "medium"

Note

I really like cornbread (I buy cornmeal locally).
A couple of days ago I bought Millet flour "Krupno"
Varietal millet flour is used as part of composite mixtures for bakery, confectionery and culinary products and other products of increased nutritional and biological value. A large embryo of millet penetrates deeply into the nucleus and, upon receiving millet flour, enriches it with fiber, protein, B vitamins and beta-carotene. Flour contains a significant amount of phosphorus and magnesium, is highly digestible and high in calories.
It smelled like bread and millet porridge during baking.
The bread turned out to be tall, porous and tasty.
PS read somewhere that for beauty they add millet groats to the dough, and its grains look beautiful in bread, but ... I did not take risks.

Here I saw millet flour in a platypus, is it worth taking? Like bread
, tasty? Or so, one time experiment ??

[Cubic]

Cubic, sorry for not answering right away. I rarely use millet flour, just for a change and to finish off a pack

Well, in general, it's clear ... I think I will be lying around. For me, both corn and buckwheat turned out to be pampering a couple of times.

I used up everything and very quickly only rice - this turns out to be an excellent breading (it is very moisture-consuming)

By the way, corn flour is also an excellent breading for fish, etc. it turns out - the girl from whom I buy this flour advised me. Indeed, it turns out a beautiful yellowish, crispy crust.

By the way, corn flour makes an excellent breading for fish, etc., it turns out - the girl from whom I buy this flour advised me. Indeed, the crust is crispy.

And the crust retains juice and moisture and keeps it in the meat, which makes both fish and meat juicy.

And remember my buns with pineapple and apples - with a large slicing thickness and not completely covered with dough, the juice from the fruit did not come out at all. Deboning fruit with potato starch or deep-fat mixture.