Fermented sweet corn bread - tasty and healthy

Kitchen appliances and utensils:

• beaker;
• a tablespoon and a teaspoon;
• deep bowl;
• microwave;
• sieve;
• cling film;
• food processor;
• oven or multicooker;
• silicone brush.

Ingredients

Step cooking

1. In a microwave oven, we slightly heat 320 ml of water, which should be approximately 36-37 degrees. This is required so that the yeast dissolves better. Pour the heated water into a deep bowl, where we will knead the dough. Add 20 g of sugar and 10 g of salt to the water, stirring a little. To all ingredients add 20 g of dry yeast. Mix well again. Yeast will immediately begin to swell.
   
2. When the yeast swells in water, add 50-100 g of sifted wheat flour. Mix everything thoroughly, trying to achieve a homogeneous consistency. There should be no lumps in the dough.
   
3. Add 400 g of wheat flour to the dough. Be sure to sift it through a sieve. Knead the dough with your hands. It should be soft and stick to your hands.
   
4. Cover the bowl with the dough with a lid or cling film. Leave the dough to stand at room temperature for a quarter of an hour. The remaining wheat flour in an amount of 50-100 g is mixed with 220 g of corn flour, sifted and transferred to a bowl from a food processor. Pour 50 g of sunflower oil and 100 ml of milk into the flour mixture. To the flour we also add a slightly matched dough and mix everything thoroughly. This is most conveniently done in a food processor. But if there is no such kitchen equipment, then knead the dough with your hands. The dough does not stick to your hands and well departs from the walls of the bowl.
   
5. We shift the dough onto the table and knead it a little with your hands. During kneading, it is recommended to lubricate the hands with vegetable oil. From the whole piece of dough we form a ball, bending its edges inward. In this recipe, cornmeal bread is cooked in a slow cooker. But if it is not there, you can bake bread in the oven, but first put the dough in a rectangular shape and let it stand for a little to increase in volume. On average, this process takes 40-60 minutes. If you cook in a slow cooker, then grease the bowl with a small amount of vegetable oil. It is important to smear well not only the bottom of the bowl, but also all the edges to the very top.
   
6. We put the workpiece in the multicooker bowl and turn on the “proofing dough” mode for 30 minutes. After the dough increases, we switch the “baking” mode and bake the bread for about 2 hours. If you prefer to bake bread in the oven, then after proofing, preheat the oven to 160 degrees and bake the bread for 1 hour.
   
7. 30 minutes before the end of cooking bread in a slow cooker, open the lid and turn the bread on the other side so that it is well-browned from all sides. Then turn on the multicooker again and cook until the end of the program.
   
8. You can get bread only a quarter of an hour after the end of the program. After 15 minutes we take out the bread from the slow cooker, let it cool completely and cut it into pieces. Cornmeal bread is obtained with a pleasant yellowish tinge, crisp and soft center.
   

Video recipe

From the video you will learn how to bake delicious and lush bread with the addition of cornmeal.The whole process is described in detail, and at each stage of preparation recommendations are made, thanks to which the finished product is soft, with a crispy crust. The ingredients are indicated in the required proportions.

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