Delicious homemade bread from different types of flour and grains baking in a conventional oven.
- Number of servings: 2
- Cooking time: 180 Minutes
- Flour wheat flour — 90 grams
- Corn flour — 90 grams
- Flour wheat of 2nd grade — 90 grams
- Oat flour — 90 grams
- Dry yeast — 2 teaspoons
- Water — 200 milliliters
- Sour milk or serum — 100 ml
- Fermented baked milk — 70 ml
- Natural yoghurt — 3 tablespoons
- Sunflower oil — 2 tablespoons
- Honey — 1 tablespoon
- Semolina — 120 grams
- Cereal rye — 120 grams
- Salt — 2 teaspoons
- Sugar — 2 teaspoons
Method of preparation
Prepare the dough: lightly heat 200 ml of water, add the yeast, sugar and wheat flour, stir and let rise in a warm place.
When the dough is doubled, put the rest of the ingredients: first the liquid, then the flour and additives. Then knead the dough (if it is too cool, you can add some warm water).
Let rise in a warm place, then test two of salmon loaf or one loaf, make one cut on each, place on a baking sheet lined with baking paper. Leave in a warm place for proofing for 15-20 minutes.
Preheat the oven to 180 degrees, bake the bread for 30-40 minutes, until tender.
TIP: the recipe can change the proportion of flour to replace one flour for another, experiment with supplements, but what must remain is the overall ratio of dry and liquid ingredients.