| Cook Time | 190 minutes |
| Servings |
Ingredients
Leavened dough:
- 150 ml Water
- 14 gram Yeast extruded
- 35 gram Brown sugar
- 35 gram Flour wheat / Flour
Dough:
- 450 gram Flour wheat / Flour
- 150 gram Corn flour
- 335 ml Milk
- 100 ml Sunflower oil
- 1 teaspoon Salt
Dusting powder:
- 50 gram Corn flakes crushed
Ingredients
Leavened dough:
Dough:
Dusting powder:
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Instructions
- Yeast crumbled into a bowl, poured sugar and poured warm water. Dissolved the sugar and sifted 35 g of flour. The sourdough ready to go in 10 minutes. I put salt in it and stirred it. Sifted into a bowl of wheat and poured corn flour. Poured milk and butter. Dough carefully mixed with a spoon. Within 20 minutes the dough rose well.
- Cut a large circle out of parchment paper and put it in the bowl of a slow cooker. A little oiled the parchment at the sides and bottom. Sprinkled oiled places with flakes. Stirred the dough and put it in a bowl. On top of the dough sprinkled with flakes. Installed the program "Bread". That's three hours. The first hour - proofing bread. Second hour - baking on the one hand. Two hours later she turned the bread over on other side.
- Bread turned over on the other side.
- In three hours the bread is ready. For me this is baking much more convenient than in the oven. In the oven you need constantly monitor the bread, so as not to burn and it's baked or not ready yet. Here turned on the program and you can do other things cases.
- Bread in the section. Photographed him in the evening, immediately after baking and in the morning in daylight. The result is the same. Always a problem with yellow and red.
- The bread is a beautiful pale yellow color.
- Bread baked for the recipe "Pate of vegetables, chicken and mushrooms." The bread is delicious. Smeared with pate.
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