Corn flour bread with cumin in the oven - recipe with photo. Cornbread without added flour Bread maker cornbread without wheat flour

Hi all!

Today we will talk about bread. Bread is the head of everything. And for me, life without bread is simply impossible.

Black Borodino, gray rye, white in many varieties. Each of them is good in its own way and different breads go well with different dishes. I love sandwiches with butter and white bread for breakfast. I love black bread with salted fish. And gray goes well with vegetable soups.

My first introduction to baking began with cornbread. There was simply corn grits left in the house, which they bought for the child’s porridge. He hasn’t eaten porridge for a long time, so after searching on the Internet, it was decided to grind the cereal and bake bread from corn flour in the oven according to this recipe ↓

We will need:

• water, warm –210 ml
• milk, warm – 90 ml
• yeast, dry – 10 g
• sugar – 2 tsp.
• wheat flour – 350 gr.
• corn flour – 150 gr.
• salt – 1 tsp.
• olive oil – 1.5 tbsp.

How to cook:

1. Mix warm water (water temperature should be no higher than 40 degrees) and warm milk in a deep bowl. Dissolve the yeast, add sugar and 50-100 grams of wheat flour. This will be our dough. Place it, covered with cling film, in a warm place for half an hour.
2. In a separate bowl, mix all the remaining dry ingredients: wheat and corn flour, salt and add them to our dough. Next, add olive oil (you can also use corn or any other).
3. Knead the dough, cover again with film and leave to rise for 1.5 hours in a warm place. The dough should increase 1.5-2 times.
4. When our dough has risen, we need to knead it, form an oval bun (I got two small ones), place it on a baking sheet or baking mat (you can make cuts for beauty) and leave to proof for another 1.5-2 hours.
5. Half an hour before baking, preheat the oven to 230ºC. Place the risen bread in the oven for just 10-15 minutes.
6. Ready cornbread Remove from the oven and cool on a wire rack. Although I don’t stick to this, because we start eating it while it’s still hot.

Do you want to know how I got such a delicious golden brown and crispy crust??
I dusted the bread with flour and poured some water into a tray, which I placed in the oven while baking.

My first experience with a bread machine and ready-mix bread

After bread with corn flour, I began to try baking bread from ready-made mixtures of Pudov and Hlebburg. Both mixtures for Borodino bread differ slightly in price and method of preparation. Pudov offers only flour that needs to be mixed with warm water and add yeast. Breadburgh is kneaded using the same technology, with the only difference being that the yeast comes with the flour mixture. The mixtures also contain raisins and aromatic herbs, which give the bread an interesting taste.

Bread can be baked both in the oven and in a bread machine. I've tried both options. It turns out delicious. I recommend.

And finally, about the bread machine. This miracle of technology recently appeared in my kitchen and we almost stopped buying store-bought bread. I have already baked a regular meal in it. White bread- it’s very tasty to have breakfast with it, wheat-rye, it turns out gray, rye-wheat (it differs in that there is more rye flour than wheat flour) and Borodinsky from a ready-made mixture.

New bread recipe from whole grain flour in a bread maker from O. Athens - .

I started baking bread with cornmeal not long ago. Initially I thought that baking would be difficult, and there were doubts that the dough would rise at all.

The idea came to mind to make muffins in order to later understand whether it was possible to bake cornbread at home. Imagine my surprise when the baked goods turned out perfect, and even rose perfectly.

Only later did I think that it was also very useful product. Cornmeal bread attracted me with its special texture; the dough was crumbly and very tasty.

What can we say about the fact that its color is excellent, the crust turns out to be appetizingly yellow, and you just want to eat it as soon as possible. The experiment with muffins in the oven was justified, because otherwise I would not have been able to learn all the benefits of corn flour.

My relatives, having eaten a piece of the porous and crumbly crumb, admitted that the bread resembled rich pastries. But the most interesting thing is that the recipe does not include adding chicken to the dough. eggs, and rast. I put just a little bit of oil.

All this prompted me to the fact that I need to present my culinary readers with a recipe for making baked goods in the oven; this type of bread has become a favorite of my family. Below is a selection of recipes from my collection.

Homemade corn bread

Ingredients: 150 gr. corn flour; 400 gr. wheat flour; 0.2 l of water; 5 tbsp. milk; 1 tbsp. Sahara; 1 tsp salt 15 gr. St. yeast; 2 tbsp. rast. oils

Cooking algorithm:

1. I cook without dough. I add corn to the composition. flour warm water. I leave it aside. At this time, pour the liquid into the yeast, mix the salt and sugar there. 30 min. I don't touch the mixture.
2. I add it to corn. flour, milk, yeast and vegetable matter. oil. I'm in the way.
3. I knead the dough on the table, be sure to sprinkle it with wheat flour. To make the dough soft, you need to try. It is difficult to knead, the dough is very tight, do not add flour initially, there is a chance that the mass will not rise. I knead for 10 minutes. The dough will be sticky and smooth. I put it in a pan and put it in the oven for 1.5 hours at 40-60 degrees. When the dough rises, you need to knead it and lower it into the mold.
4. The dough will fall, but then rise again. You need to bake at 200 gr. 25 min. in the oven.

Even children will definitely like homemade corn muffin; its taste is interesting, and its structure is different from store-bought bread. Be sure to take note of this recipe.

It’s amazing that you can cut bread both hot and cold, the crumb doesn’t stick together at all.

I cooled the bread by placing it on a wire rack and covering it with a simple kitchen towel. When you eat corn homebaked bread, then it almost does not crumble, and the crumb is tender and soft.

In fact, you won’t be able to buy a similar product in a modern store, which is why I advise everyone to try making cornbread in the oven. Every housewife will understand that the method is not complicated, and the taste of the baked goods is amazing.

Plus, cornmeal bread baked in the oven has many beneficial qualities. It is healthier than rye or plain white wheat flour.

But I suggest we talk about this later; now I want to introduce you to another useful way of making homemade bread. This recipe will be appreciated by all those people who adhere to a diet.

Yeast-free corn bread for those on a diet

Products: 2 tbsp. corn flour; 1 tbsp. kefir; 1 PC. chickens egg; a pinch of soda and salt; sl. oil; ground spices: turmeric, cumin, musk. nut, fennel, coriander.

I advise you to take corn. flour of different grinding - a glass of coarse and the same amount of fine. By the way, you can use 1 tbsp. replace with buckwheat, barley or oatmeal flour.

If this flour is not available in your local grocery store, it is easy to make it yourself using ground flour in a home mill. To make barley flour, you can use pearl barley, and for oatmeal, use flakes.

Cooking algorithm:

1. I mix flour with kefir, salt, chicken. egg and soda. I knead the dough with water or milk. But it is important that the soda is extinguished. juice Chicken You don’t have to use the egg; the recipe allows you to remove it if your diet prohibits the use of this product.
2. I add spices to the dough to make the aroma and taste richer. You can put 1-2 tbsp. sesame This will make the dough even better in structure and healthier in composition. It is important that the dough is not too tough. For these purposes, I roll the mixture into a ball and let it sit. This will take about 20 minutes. The oven should be preheated to 200 gr.
3. I grease the mold. oil I fill ¾ of the part with dough and send it to bake. As an addition, you can sprinkle the mixture with sesame seeds.
4. The bread is baked for 30 minutes.

My advice to you: homemade bread is especially tasty in fresh, and therefore it is not worth baking it in large quantities. It is better to calculate so that the bun can be eaten in 1-3 meals.

This concludes the recipe for baking at home, as you can see, there is nothing complicated about it at all, and therefore I advise you to try it in your own kitchen.

The benefits of corn bread

Now it’s time to find out what the benefits of baked goods are:

1. The composition of corn bread contains many mineral components, as well as important vitamins. Corn grits do not undergo a large number of processing and sorting, which is why it contains many useful compounds. All of them are stored at the core of the kernel. As a result, the human body absorbs them better.
2. Low calorie product. Bread will not contribute to weight gain. Nutritionists recommend it to anyone who wants to lose extra pounds.
3. Contains high fiber content. It has a positive effect on the functioning of the gastrointestinal tract, has a healing function, prevents the appearance of cholesterol in the body, protecting the functioning of the human heart and blood vessels.
4. It has a beneficial effect on the functioning of metabolic processes in the human body.

Nutritionists advise eating corn bread. flour in cases of the initial stage of diabetes, dysfunction of the pancreas, and excess weight.

As you can see, cornbread really packs a punch. useful properties. It is very strange why it is almost impossible to buy a finished product in stores today.

Fortunately, you can always bake a healthy loaf at home, especially since my recipes are not at all complicated, and homemade baked goods are healthier and tastier than ready-made store-bought products.

I advise you to choose the method of making bread at home to all those who want to stick to healthy healthy eating, and also not gain excess weight.

All bread lovers should definitely try a corn product, especially since it is very healthy, unlike those made from wheat flour!

My video recipe

You can bake bread that is tasty and healthy from finely ground corn flour.

We'll tell you how to make cornmeal bread in the oven at home.

Some people bake yeast bread from a mixture of corn and wheat flour; it is, of course, healthy, but it is not suitable for everyone.

Yeast-free bread made from corn flour is healthier, you will definitely succeed, but the inhabitants of Latin America bake something known since ancient times - corn tortillas.

Diet corn bread without wheat flour and yeast - recipe

Ingredients:

• corn flour – 2 cups;
• kefir – 1 glass;
• chicken egg – 1 pc.;
• salt – 1 pinch;
• baking soda – 1 pinch;
• ground spices (turmeric, ginger, cumin, coriander, fennel);
• fat for greasing the mold ( butter or a piece of lard).

Preparation

It will be better if we take 1 cup of finely ground cornmeal and 1 cup of slightly coarse one. You can also replace half the serving of corn flour with barley, buckwheat or oatmeal. If you do not find these types of flour on sale, they can be easily obtained by grinding the cereal in a small home mill. To obtain barley groats you need the familiar pearl barley, for oatmeal you need unsteamed flakes.

Mix corn flour (or mixed with flour from another cereal) with kefir, soda, salt and egg. You can knead the dough with water or milk; in this case, the soda should be quenched with a few drops of lemon juice. The egg can also be omitted from the composition if this is required for your diet. Add some spices to the dough to improve the taste and aroma. If you like, add 1-2 tablespoons of sesame seeds, this will improve the texture of the dough as well as the overall healthiness of the baked goods. The dough should not be too stiff, knead it slightly, roll it into a ball and let it rest for about 20 minutes. During this time, preheat the oven to about 200 degrees.

Grease the pan, fill it 3/4 deep with dough and place it in the oven. You can sprinkle sesame seeds on top. Bake cornbread for 25-30 minutes.

You shouldn’t bake a lot of this bread, it tastes better fresh, count on 1-3 meals.

I'll tell you two baking options. One is suitable for a gluten-free diet and contains only cornmeal. In the second option, corn flour + wheat flour.

• corn flour – 400 g;
• milk – 1.5 cups;
• slaked soda – 1 teaspoon;
• cumin – 1 teaspoon;
• salt - to taste;
• egg – 2 pcs.

How to make caraway cornbread without wheat flour:

You know, the dough turned out so interesting. It reminded me of the heavy wet sand from which I “baked” pies as a child. In any case, I have never worked with such a test. It mixes simply. So, whisk the milk, eggs and salt.

Add flour, in our case corn flour...


... as well as cumin and soda.


Knead the dough and let it rest for half an hour before baking.


Grease the mold with oil. Lay out the dough evenly - it will bake as you level it. Bake in a hot oven (200 degrees) for 40 minutes.


When the bread is ready, let it cool right in the pan.


Then you can serve by cutting it into slices.

The second version of cornbread with the addition of wheat flour.

Ingredients:

• 2 cups corn flour;
• 1.5 cups whole wheat flour;
• 25 g sugar;
• half a teaspoon of salt;
• 2 glasses of milk;
• 50 ml vegetable oil;
• 1 tsp. soda already quenched with vinegar;
• water, but it may not be necessary.

Making Corn Wheat Bread:

Mix all the flour. Add sugar, salt, soda, then pour in vegetable oil and mix.

Now it's milk's turn. Once you add it, start kneading the dough. It should be no thicker than what you use for pancakes. Therefore, if necessary, add water when kneading.

Place the dough in a mold, place in a hot oven and bake for 45 minutes at 180 degrees.

Bon appetit!

Well, since I mentioned pancakes, I advise you to try them

Homemade bread made from wheat and corn flour

Large bakeries usually offer a rather modest selection of bread made from wheat and rye flour or a mixture of them. And only in stores that have their own confectionery shop or cooperate with small private bakeries can you find a delicious variety of baked goods made from other types of flour - buckwheat, oatmeal, corn...

But such delicious varieties of bread are very useful, because they bring the necessary variety to our most important food product. If you don't have a store near you or custom bread is too expensive, you can bake your own. By the way, this is not only profitable, but also an exciting activity.

Corn flour bread is more crumbly than wheat bread, and it is great for toast. But since corn flour has a coarser grind and almost does not form gluten, you cannot do without wheat flour. By the way, without butter or vegetable oil either.

Thus, the bread for the most part still turns out to be wheat, but corn flour gives it a delicate golden color and a pleasant, finely porous, dryish structure.

Ingredients:

• Water – 195 ml
• Butter, margarine or shortening - 2.5 tablespoons
• Salt - 1 teaspoon
• Sugar - 2 tablespoons
• Premium wheat flour - 300 g
• Corn flour - 100 g
• Dry baker's yeast - 1 teaspoon

Read also:

Homemade Corn Wheat Bread Recipe

1. It is advisable to measure the amount of ingredients using culinary scales and measuring spoons, but even in this case you need to control the consistency of the dough and, if necessary, slightly increase the amount of water or flour.

Mix all ingredients in a deep container. Lastly, add the yeast and knead until you get a soft dough that is practically not sticky.

2. Grease the bottom and walls of the bread pan with oil and lay out the dough. From the specified amount of ingredients, 750 g of bread is obtained - this is a standard bread form. If the molds are small, the dough should be divided so that it takes up a little less than half of the mold.

3. Cover the mold tightly with a napkin and leave the dough so that it rises almost to the edge.

4. Preheat the oven to 150 C and bake the bread until its crust is golden brown and firm, 40-60 minutes. If the bread is browning too quickly, cover it with foil, parchment, or plain white paper.

5. The finished bread must cool completely and only then can it be cut. If you cut hot bread, the crumb will wrinkle. Corn bread is great for sandwiches, tarts, sandwiches and other snacks. Bon appetit!