OAT AND CORN-FLOUR BREAD

2022-05-14 16:52:32

I bake this bread quite often recently, because it is tasty and nutritious, and, most importantly, very simple to prepare and doesn't require too much time, which will certainly please those who are always busy :) The amount of sourdough was checked by me several times - if I added less sourdough, the bread didn't rise enough. If I added more sourdough, the bread was too wet.

ingredients

166 kcal in 100 g

250 g cornflour sourdough – recipe here*
400 ml warm water
1 tbsp agave syrup (or other sweetener)
150 g corn flour
150 g oat flour
1 tbsp ground linseeds - I used the golden ones
1 tsp salt
3 tsp black caraway seeds

*After using the sourdough to bake bread, add 100 ml warm water and 50 g cornflour, then proceed as usual.

recipe

I recommend preparing the bread in the evening and baking it in the morning.

Mix the sourdough with warm water and agave syrup. Add the both flours, linseed, salt and black caraway seeds. Then mix thoroughly with a silicone spatula. Line a loaf pan (11 cm x 25 cm) with baking paper. Put the bread dough into the pan and gently even out the top. Then cover with a dishcloth and leave overnight (or for 8-10 hours) to rise. Then put the bread dough in the oven, sprinkle it with water (I use a spray bottle) and turn on the oven to 180 degrees. Bake the bread for 50-60 minutes (depending on your preferences regarding the bread crust). In the meantime, open the oven and sprinkle the bread with water again – do it once or twice. You can also sprinkle the bread top with the mixture of water and oil. After baking, put the bread on a cooling rack. Cut it when it has completely cooled down.