Corn flour bread

Today we are going to make bread from corn flour and wheat - this combination will definitely appeal to fans of unusual pastries. Wheat-corn bread according to this recipe turns out to be unlike the more familiar airy homemade bread: it has a dense crumb and is great for first courses.

The recipe for baking bread based on two types of flour is not much different from the preparation of almost any yeast bread. In this case, we will use dry active yeast, in the absence of which you can take just dry yeast (in the same amount) or fresh pressed, increasing their amount to 10 grams.

Ingredients

• Wheat flour (125 grams)
• Corn flour (125 grams)
• Water (170 milliliters)
• Salt (0.5 teaspoon)
• Sugar (1 teaspoon)
• Fast acting yeast (0.5 teaspoon)
• Sunflower oil (2 tablespoons)

Directions

1. The recipe for making bread includes two types of flour (wheat and corn), warm boiled water, active dry yeast (you can simply replace it with dry or pressed), sugar, salt and odorless vegetable oil.
2. If you use dry or compressed yeast, you will need to pre-soak them in warm boiled water mixed with sugar for 15-20 minutes. In this case, I have dry active ones, so we add them immediately to the sifted flour (wheat and corn). In addition, add salt and sugar there. Mix everything thoroughly.
3. Pour warm (about 38-39 degrees) water into the dry mixture and begin to knead the dough for about half a minute.
4. The flour is moistened and you can add sunflower oil - if you want, use melted and cooled or soft butter.
5. Knead the bread dough until smooth and uniform - about 5 minutes. The dough turns out to be different in texture when compared with what is prepared on the basis of pure wheat flour - it is a little crumbly, not very smooth, as if with grains. This is because of the cornmeal. We make a bun, cover the bowl with a towel or tighten with cling film. Let the dough rest in a warm place for 1 hour.
6. During this time, the bun will increase in size by two and a half times.
7. Gently and lightly knead the dough (to release carbon dioxide and give oxygen to the yeast), make a bun again and send it for re-proofing for another 60 minutes.
8. The dough will more than double its size again.
9. Now we shape the bread - you can put it in a baking dish or make a round loaf. I decided to shape the cornmeal bread into a loaf. Let the workpiece stand for another 30 minutes, and at this time turn on the oven at 200 degrees, placing a bowl of hot water on the bottom.
10. Cornbread is fine - you can bake it. We cook bread in a steam bath for 45 minutes at 200 degrees.
11. This is what the finished loaf looks like - it has not risen much and not to say that it has turned brown, but this is normal, because we did not lubricate the workpiece with anything.
12. Cool the wheat and corn bread on the wire rack.
13. When the loaf is completely cool, you can serve it to the table.