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.
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