Whole Wheat Corn Bread
Category: Yeast bread
Ingredients
Corn flour
(I took cereals crushed with a coffee grinder) 1 cup
Baking wheat flour of the second grade 2 bowls
Water 260 ml
Salt 1 tsp
Sugar 1 tbsp. l.
Vegetable oil 1 tbsp. l.
Dry yeast SAF-moment 1 tsp.
Cooking method

1 bowl = 240 ml
Whole grain mode, size M.

Note
Hello!
I want to share my experiment on cornbread.
I took the Panasonic whole-wheat recipe as a basis, but in the absence of whole-wheat flour I used second-grade wheat flour.
The bread turned out to be delicious, went with a bang and for breakfast with scrambled eggs and as a basis for sandwiches for tea, and for dinner with chicken soup.

Of the shortcomings, I can single out: the bread did not rise very much, although I did not count on it - it is still "whole grain" (even the instructions say); and crumbled a little more than regular bread, but that's a hallmark of cornbread.

Bon Appetit!

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Fialko
The other day I baked this bread. Alas, the experience is completely unsuccessful - and not even because the bread almost did not rise, but because the taste of corn flour does not at all combine with the taste of whole wheat wheat - the latter simply clogs the delicate taste of corn flour with its thick aroma - IMHO, of course. So, alas, I have not yet found a bread for myself, in which it would be possible to combine my favorite corn flour and healthy whole grain.

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