Homemade bread with whole grain and corn flour

Category: Yeast bread
Homemade bread with whole grain and corn flour

Ingredients

Baking wheat flour VS 540 g
Corn flour 100 g
Whole grain wheat flour 200 gr.
Warm water) 480 ml.
Salt 15 gr.
Sugar 2 gr.
Dry yeast) 11 g

Cooking method

  • Dough:
  • 1gr. Dissolve yeast in 200 ml. water and add 2g. Sahara. Stir and add 100g. corn flour, 200g. wheat flour sun. Mix everything well.
  • Cover and leave for 12-16 hours at room temperature.
  • Dough:
  • Add the remaining yeast (10g) to warm water (280ml), stir and leave for 10-15 minutes. Add salt, remaining flour and dough. Mix well and leave for 15 minutes. Then knead the dough until smooth. Knead for 6-8 minutes.
  • The dough will be dense enough so that you don't need to add extra flour.
  • Roll into a ball, put in a bowl greased with vegetable oil, cover.
  • Put in a warm place (oven with a light bulb) for 1 hour. Wrinkle and put again for another 1 hour.
  • Take out the dough, divide into 2 parts. Roll into balls, cover and leave to rest for 10 minutes.
  • Shape into loaves and place on baking paper. Cover with foil.
  • Preheat oven to 230 degrees.
  • Leave the pieces for proofing for 45-60 minutes. Remove the tape, make one longitudinal cut at an angle of 45 degrees on each loaf.
  • Homemade bread with whole grain and corn flour
  • Bake with steam for 23 - 25 minutes until golden brown at 230 degrees.
  • Cool on a wire rack for 30 minutes.

The dish is designed for

2 pcs +/- 590 gr

Time for preparing:

12 + 3.5 hours.

Cooking program:

Oven

Masinen
Vladimir, your bread is just great !!
Trinitron
Quote: Masinen

Vladimir, your bread is just great !!
Thank you
Helen
Quote: Masinen

Vladimir, your bread is just great !!
and I already started ...
Lanochka007
Trinitron, Vladimir, confused the dough: 200 ml. water-300gr. flour. Should be a tight lump? Yes?
Helenand I'll stir up now
Trinitron
Quote: Lanochka007

Trinitron, Vladimir, confused the dough: 200 ml. water-300gr. flour. Should be a tight lump? Yes?
Helenand I'll stir up now
Well, yes, not so that it would be a hard lump but not a slurry .. By morning it will blur))) In corn, there is essentially no gluten at all ..
Lanochka007
Got it, thanks for the clarification
Merri
TrinitronVladimir, I also really like your bread and the technology of its preparation!
Rada-dms
The bread is wonderful, thanks for the recipe! Beautiful cuts, bookmarked! The flour is just in the bins!
Shyrshunchik
TrinitronVladimir, I love baking bread according to your recipes, everything is exactly indicated and always turns out very well. The bars are just gorgeous. Thanks for the recipe.
DonnaRosa
Beautiful rolls.
Katarzyna
Trinitron,
Vladimir, thanks for the interesting recipe. I tried to fulfill it today. The taste is very pleasant, but the crumb turned out to be terribly dense and the crust "hardened" so that even a wet towel did not save. Of the changes in the recipe, only the replacement of whole grain flour with 2 grade flour. The dough was very tight during kneading. What kind of bun was supposed to be? Like "earlobe" or denser? Maybe I just needed to add water? And all baked goods are at 230 degrees? Thank you!)

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