Toasted wheat-corn bread
Description
Once you've made this bread, you'll abandon any other recipe, as the toast bread has a moist crumb, soft crust, and a pleasant corn aroma. Moreover, this recipe requires adding a few spices to the dough for a spicy flavor. This bread is best used for sandwiches, toast, and snacks, although it can also be served with soups. It's not necessary to bake it in a special Pullman loaf pan—simply cover a rectangular baking dish with a heatproof lid. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Prepare the starter: dilute the starter with room-temperature water and mix well. Add the sifted flour and mix. Cover the mixture with plastic wrap and let it sit for 8 hours at room temperature.
- 2
Step 2
2. Add room temperature water and mix well. Sift wheat and corn flour into a bowl, then add sugar, salt, turmeric, mustard powder, ground coriander, dried parsley, and mix.
- 3
Step 3
3. Place the sponge, vegetable oil, and prepared flour mixture into the mixing bowl. Knead the dough for 5 minutes at speed 2. Shape the dough into a ball and transfer it to a bowl greased with vegetable oil.
- 4
Step 4
4. Cover the dough with plastic wrap and let it rest at room temperature for 4 hours. Shape it into a ball on a floured surface, cover with a bowl, and let it rest for 15 minutes. Divide the dough into three parts and shape each into a ball.
- 5
Step 5
5. Roll each ball into an oval-shaped flat piece and roll it up tightly into a log. Grease the baking pan with vegetable oil and place the logs into it. Press the logs down firmly so they cover the bottom of the pan. Grease the lid with oil and cover the pan with it.
- 6
Step 6
6. Let the dough rest for 2 hours at room temperature and bake in a preheated oven at 180 degrees for 35 minutes. Completely cool the bread on a wire rack.