Wheat-corn bread with poppy seeds (oven)

Category: Yeast bread
Wheat-corn bread with poppy seeds (oven)

Ingredients

Wheat flour 250 g
Corn flour 100 g
Semolina 50 g
Warm milk 250-270 ml
Salt 1.3 tsp
Sugar 1 tbsp. l.
Butter 30 g
Yeast 1.3-1.5 tsp
Poppy 2 tbsp. l.

Cooking method

  • Dough kneading in a bread maker.
  • We put all the products in a bucket, turn on the Dough mode.
  • We lay the poppy at the stage of the second batch.
  • Gingerbread man is soft. Please note that cornmeal does not take water well, so track its state to soft, adding a little more milk (water) at the very beginning.
  • In x \ n I do only kneading, then I move on to proving and baking in the oven.
  • But, this bread can be completely baked in cotton, the bun is soft!
  • Proofers.
  • Proofing the dough two to increase the dough 2-2.5 times.
  • It is best to bake this bread in a pan (not in an inverted basket) or on a hearth, it keeps its shape better.
  • Bakery products.
  • Baking according to the scheme:
  • Planting at a temperature of 220 * immediately subtract to 200 *
  • After 10 minutes, subtract to 180 *
  • After 15-20 minutes, reduce to 165 * and bring to readiness.
  • Wheat-corn bread with poppy seeds (oven)
  • Wheat-corn bread with poppy seeds (oven)
  • Wheat-corn bread with poppy seeds (oven)

Note

Very tasty bread!
Suitable for breakfast as it contains poppy seeds.
The presence of cornmeal gives the bread a little crumbling, but it cuts well.

Bon appetit, everyone!

serebro
Thanks for the recipe Yesterday I baked it completely in a bread maker, rose well. And this morning I already drank coffee with him Raised already mood before work day
Crochet
Oh, and how did I miss such beauty ?! Ahh ... it's clear, the date the recipe was posted coincided with my darling's DR, that's why I missed it ... probably ...Admin, excellent bread, as always !!! I will definitely bake! Thank you !
Admin

Crochet, try it, try it - excellent bread, I hope you like it
Arka
Admin,
I baked your bread yesterday in KhP, only without poppy seeds and used dry milk.
What can I say? Never before has a loaf gone so quickly in a fight!
O-O-O-VERY tasty! And the color is amazing!

Accept the report:
Wheat-corn bread with poppy seeds (oven) Wheat-corn bread with poppy seeds (oven)

300 g wheat flour
100 g ground corn flakes (cereals, of course)
50 g semolina
2 tbsp. l. dry milk
30 g butter
1.5 tsp. salt
1.5 tbsp. l. Sahara
1.5 tsp. dry fast-acting yeast
280 ml water
I started with the Fast program, turned it off before baking, let it stand for another 30 minutes, then baked it for 50 minutes.
P.S. I’m thinking, why not start the same today?
Admin

Arkawhat color the bread turned out to be sunny, super beautiful

And it's good that you made bread in your own way, with your own additives - you need to remember, an interesting combination with cereals

Thank you, bake and eat for health Admin will not advise bad
agata116
Good afternoon, I baked your bread, very tasty. The child and the husband are very happy, they are big lovers of poppy. Thank you.
Wheat-corn bread with poppy seeds (oven)
Admin

agata116, Eat delicious bread for health

And the bread turned out handsome
agata116
Thank you, I try to bake, all thanks to the site, if it weren't for him ... If it weren't for him now, we wouldn't know what, and so, beauty, thanks again.
Katena
Thanks for the recipe, I really liked the bread. I baked in a bread maker, added a teaspoon of turmeric instead of poppy seeds, and it turned out to be a pretty sunny bread. The roof is true "over the valleys and over the hills", I don't know why, well, okay, the main thing is taste.

Wheat-corn bread with poppy seeds (oven)
Admin
Quote: Katena

Thanks for the recipe, I really liked the bread. I baked in a bread maker, added a teaspoon of turmeric instead of poppy seeds, and it turned out to be a pretty sunny bread. The roof is true "over the valleys and over the hills", I don't know why, well, okay, the main thing is taste.

A wonderful bread in the bread maker turned out Next time add a little more water so that the bun becomes soft - and the roof will fall into place, it will be smoother

And thank you for the baked bread!
Katena
Quote: Admin

Next time, add a little more water so that the bun becomes soft - and the roof will fall into place, it will be smoother
at first I did everything according to the recipe, and then for some reason added flour, it seemed that the bun was too soft, apparently in vain
gtl
Good day everyone!
I baked a corn-poppy seed, I don't know how to put a photo yet, but it would be embarrassing to put ...
the roof also "walks" (not fallen, but just so clumsy), but that is not the point, but that it has risen badly, not as fluffy as in the first photo, but very dense ...
Although I even added a spoonful of panifarin.
baked in the mode for whole grain bread. There are 3 proofers, not 2 - maybe that's the point? After the first (almost an hour) he rose well, I watched. And then he was "besieged" 2 more times. Tomorrow I will try to organize 2 proofings in the stove, I will change the programs.
Did anyone have it that this bread did not rise well and turned out to be very dense?
I would be grateful for your advice, I really want this kind of bread ...
Admin

gtl, in this recipe, all ingredients are normal, correctly selected
We make a gingerbread man according to the principle of wheat, soft. An example of a wheat bun is here "Wheat flour gingerbread man. Master class" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0

Choose a simple Basic (basic) program.
Three proofers for wheat dough is a lot. For this reason, it is possible that your bread did not rise high, but only during the first proofing, this confirms that the dough has stopped and did not want to keep its shape anymore.
An uneven roof may indicate that there is not enough liquid in the dough, the bun is a little tight.

The bread is delicious, try again, soften the dough, watch the flour / liquid balance
gtl
Thank you! The second time it turned out exactly what we need
For breakfast with jam - that's it!
Has risen well now in the main mode.
The roof is a little uneven, but that's okay: everything is fine inside
Admin

Perfectly! I'm glad you did it! And then a matter of technology and experience
* Gulya *
today I baked a wheat-corn loaf, thank you very much for the recipe, I did not put poppy seeds. because he was simply not at home. I had only 100g of milk, the rest was filled with sour milk, I put the ingredients in the HP and put the dough on the mode (1h 30min), then I took out the dough, formed a loaf on a baking sheet and into the oven for 45min, immediately warmed it up to 230 degrees, after 5 minutes I reduced it to 170. Very interesting and unusual taste.

Wheat-corn bread with poppy seeds (oven)
Admin

Nice bar turned out

Bake for health
Tamborén

Bread is lovely !!!
I also did it on powdered milk, and added a little turmeric in addition to poppy seeds.
So tall he got up! And delicious! It does not crumble, it is cut perfectly.
Yes, I baked in rye sourdough, yeast is not allowed for me. Very delicate taste!
Thanks a lot for the recipe!
Admin
Quote: Tamboréna


Bread is lovely !!!

Thanks a lot for the recipe!

To everyone's health - eat
Tamborén

Well, finally I can insert a photo:

Wheat-corn bread with poppy seeds (oven)
Wheat-corn bread with poppy seeds (oven)

Baked with sourdough, with poppy seeds and turmeric, the color came out incredibly cheerful, yellow-orange. But, unfortunately, the photo does not convey it.
This is the best cornmeal recipe I've ever made!
Admin

Indeed, the color is not funny in the photo

The main thing is that the bread is beautiful in nature! Bake for health
Tamborén
Thank you!
I will definitely repeat this bread.
Tamborén
Based on your bread, I made wheat-corn with pumpkin.
Posted on a friendly site: Wheat-corn bread with poppy seeds (oven)
Lelikovna
Tatyana, today she baked bread according to this recipe. This is the tastiest cornbread of all (three) I have tried to bake. Until recently I thought: I will no longer buy corn flour, I will finish this pack and that's it. And after this bread, corn flour I wanted to bribe
Thank you very much for the recipe !!!
Wheat-corn bread with poppy seeds (oven)
At the beginning of the kneading, PS at the beginning of the kneading seemed to have little liquid, the dough turned out to be tight, was afraid of impurities and added 2 tablespoons of potato broth, but it turned out to be a liquid dough - I added flour 1 tbsp. l with a slide, in the end the roof cracked a little, but the crumb is not wet, baked, the taste is creamy
Admin

Olya, a pretty crumb turned out This is what it means to intervene in a batch in time, especially with heavy flour
I'm very happy for you, buy more flour, we'll bake bread
Lelikovna
Tatyana, I still have some flour left ... for about 2 bread. I will bake yummy
listika
I baked this recipe on the French bread program, 3h. 50 minutesOne change - I took 130 ml of water and 150 ml of milk, we have it fatty.

The roof collapsed, apparently, the dough stood still, the crumb turned out to be dry, airy, crumbling. But the main thing is that it has a bland taste. It turns out it is necessary to increase salt and sugar, or is it not a matter of their quantity?
Admin

Most likely, the matter is in the consistency of the dough, I write about this in the comments in the recipe, the dough is soft - but you need to monitor it. The oven dough is different from the oven dough.
Corn flour has a specific bland taste, and corn is always dry, crumbly.

The amount of salt according to the norms is 2% by weight of flour

When choosing a recipe, try to find out in advance about the properties of flour, what you can expect from it
listika
I watched the kolobok, it was soft, kept its shape, maybe you can make it harder ...

So the insipid taste is the norm, I just thought the costs of my baking, thanks for the answer

Mirabel
Admin, Tanya! I wanted to know about bread. Now the dough is in a bread maker and there is no strength to bake at all ... can you put ready dough in the refrigerator, and bake it tomorrow?
Admin
Quote: listika
So the insipid taste is the norm, I just thought the costs of my baking, thanks for the answer

This means that you need to add salt to the dough according to your own taste AND the oversalt for the dough is also bad

The norm for baking technology is 2% by weight of flour - read in the Basics of kneading and baking section.
Or look here The amount of flour and other ingredients for making bread of various sizes
Admin
Quote: Mirabel

Admin, Tanya! I wanted to know about bread. Now the dough is in a bread maker and there is no strength to bake at all ... can you put ready dough in the refrigerator, and bake it tomorrow?

Vika, I've never done that. Try to do this, let's see what happens
Barmamam
What a beautiful bread I got! I added a pinch of turmeric, because I had a little less corn flour than the recipe, baked in a bread machine and tracked the bun. The bread turned out to be both beautiful and tasty, and the poppy gave an interesting touch. Thanks for the recipe and advice on the kolobok, I will repeat
Admin
Barmamam, to your health! Bake over and over

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