Whole Wheat Polenta Bread

Category: Yeast bread

Ingredients

For 1 medium loaf:
White bread flour 50 g
(1/2 cup)
Wholemeal flour
(replace with 3 cups of white bakery flour
and 0.5 cups of bran
purchased from the health food section of the supermarket)
300 g
(3 1/2 cups)
Polenta 50 g
(1/2 cup)
Water 300 ml
(1 1/4 cups)
Salt 1 1/2 tsp
Honey 3 tbsp. l.
Butter 2 tbsp. l.
Dry yeast 1 1/2 tsp

Cooking method

  • Polenta gives the bread a grainy texture. This is a wonderful bread for every day.
  • 1. Pour water and honey into the mold. If your bread maker's instructions tell you to put yeast into the bread maker first, simply reverse the order in which you add dry and liquid ingredients to the bread maker. Add polenta and both flours so that the water is completely covered.
  • 2. Add salt and oil to different corners of the bread machine. Make a small indentation in the middle of the flour, missing water, and add yeast.
  • 3. Put the bread maker in the "Grain" setting, medium crust. Press the "Start" button.
  • 4. Remove the finished bread from the bread machine and transfer to the wire rack to cool.
  • This bread is perfect for breakfast and the bread maker can be programmed to bake bread by morning. A small amount of oil can be left overnight, but if you still fear it will deteriorate, replace it with vegetable oil and use less liquid.

Cooking program:

mode

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Larissa
Is polenta just thick corn porridge or something else?
🔗
Please tell me, my daughter loves corn.
Gennadii
Quote: Larisa

Is polenta just thick corn porridge or something else?
🔗
Please tell me, my daughter loves corn.

- No, not porridge (here). In this case, we mean corn flour. The fact is that on the market in Russia, corn flour is sold under different names: corn flour, palenta, palenta flour, etc.
Alexandra
Sergey, tell me, did you measure in cups or grams? The fact is that in the given recipe, the volumes in the cups and the weight do not match. 3 1/2 cups whole grain flour = that's over 300 grams, 50 grams of white flour = that's a third, not half a cup ...
Thank you in advance for your answer, yesterday I successfully used the recipe for "colonial bread" with corn grits, now I would like yours ...
Larissa
Thank you, I definitely saw corn flour on sale. I will experiment!
Sergey Kornilov
I have an LG stove.
I use a standard glass (230 ml).

As polenta, I use corn grits, ground on a coffee grinder.
Fortunately, you don't need much of it.
Alexandra
Thank you. Then it is better to remove the weight in grams or recount correctly - it is disorienting
Larisaa
:) Sorry, now I'm not Larissa, but Larisaa (okay - these are trifles). My bread will be baked in 40 minutes. Already now, through the window, one can see high bread, an even hat. The beauty . I'm waiting for the result. As it cools down, I'll try, but I'm already looking forward to ... hmmm ...

I'll leave the recipe, maybe someone will come in handy, everything is the same as in the first one, but a little smaller.

For Moulinex program 3 (with bran 3h 43 min, everything is heated for 30 min at the beginning) weight - 750g.

Water 250 ml
Salt 1 tsp l.
Honey 2st. l.
Rast. oil 2 tbsp. l
Flour 300g
Kukur. flour 50g - ground in a coffee grinder
Bran 50g - "Sokolnicheskie"
Yeast 1.5 h. l.
Larissa
(y) Thanks, everything worked out. And the bread is baked. I tried a small piece. Glorious. A little bit sweet, I expect it to be cooler.
Luke
And I baked this bread yesterday. Well, it is written for fools that you need corn flour. "Come on! It's okay!" - I thought, and put corn grits into the bread maker. So yellow, pretty. I poured it on top and filled it with water (let it get wet additionally) and put it on a 10-hour delay. And she went to bed.
What do we have in the morning? The bread is pretty, covered in corn specks. The crust crunches on the teeth as if sprinkled with sand (not sugar). He got up perfectly. In the crumb, the cereal does not crunch so much, but it is completely separate from the bread itself: yellow bright dots. The whole thing did not add much taste either.

In short, if it says "flour", then pour flour, citizens, and do not be smart. What I wish for myself.

And the bread feels good. Because even in this form, they ate it all.
NataliaDK
I baked this bread, it turned out to be very low, albeit delicious. Probably a lot of water ...
barbariscka

Really nobody else baked this bread? ..... To me this recipe seemed very similar to "Bread from several types of flour" from the instructions for Panasonic 255. I baked it several times, we like it, maybe someone will come in handy.
Recipe from the instruction:
dry yeast 1.5 tsp
Wheat flour 300 g
Corn flour 60 g
Hercules flakes, rye, barley 6 tbsp. l
Salt 2 tsp
Sugar 2 tbsp. l
Powdered milk 2 tbsp. l
oil 2 tbsp. l
Water 270 ml
Basic program, size L.
My changes to this recipe. I put the flakes 5 cereals, added another 1 tbsp. l wheat germ. Reduced sugar to 1.5 tbsp. l, salt up to 1.5 tsp, vegetable oil - corn. The first time I made this bread, I did not have corn flour, I ground it in a pepper mill, apparently the remains of the pepper got into the flour, which gave a very spicy taste. Very, very good bread. It takes quite a worthy place on our table.

Whole Wheat Polenta Bread

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