Tag Archives: bread

Wheat Corn Bread – an easy recipe

Breads are mostly made from wheat and rye flour. This is at least a common misconception of the westerner, living in the Northern hemisphere. Almost all kinds of grain can be used to prepare bread, albeit, bread of different shape, depending on structure of the flour, and the rising agent used.

Here, a simple recipe that uses a combination of wheat and corn flour, with yeast as the rising agent.

corn flour

In a big bowl, mix:

1000 g of unbleached wheat flour
600 g of corn flour (masa type, nixtamalized)
30 g of salt (measure rather accurately)
1 bag of active dry yeast

To the mixed powders:
80 g sunflower oil, or pumpkin seed oil
1450 g of water

Corn flour absorbs a fair bit of water, you might need to add up to ~150 g more, depending on the type.

Mix properly, best done using hands rather than a big machine.

Let rise for about 1.5 hours, until you see a considerably increased size.

Portion into about 16 to 20 parts, twist them a bit and put on non-stick paper, on a baking tray.

ready for oven

Bake at about 400-450 F, 200-230 C, for about 22-25 minutes. Oven needs to be properly pre-heated. If at all possible, add 1-2 cups of water on a lower tray, to generate steam during the first part of the baking time.

fresh bread

Mmmmhhh! Very delicious!

One variation – mix 1/2 package of yeast, 500 g of the wheat flour, and 500 g of water – the day before the baking, and let sit overnight, at moderately warm temperature (about 70 F, 20 C). For baking, just add the remaining quantities of the ingredients as per the list above. This will give more coarse pores, and adds a particular refined taste.

German Bakery: sourdough bread, ‘quark’ variety

Living in the US, I don’t want to miss good home-style bread. Sure, all kinds of bread are available here, but at a price, and you never really know what is inside.

This bread is about 60% rye, 40% wheet. Rye flour always requires the use of sourdough, and we have to consider two cases:

(1) You are the proud owner of some sourdough, or have a friend that has some.

(2) No sourdough at hand. Don’t worry. Sourdoug can be prepared, without any starters, at home.

(a) mix 50 g of dark or semi-dark rye flour with 50 g of water; stirr; leave at room temperature for 24 hours.
(b) add 100 g of dark or semi-dark rye flour and 100 g of water; stirr; leave at room temperature for 24 hours.
(c) add 100 g of dark or semi-dark rye flour and 100 g of water; stirr; leave at room temperature for 24 hours.
(d) add 100 g of dark or semi-dark rye flour and 100 g of water; stirr; leave at room temperature for 24 hours.
At this point, you should have quite a bit of sourdough ready, with small bubbles, and with no mold.

Some key items:
(1) Use boiled or otherwise chlorine-free water; tap water is perfectly fine but boil and let cool before use to remove any chlorination
(2) Use very clean utensils; store at a clean place – away from any sources of mold.
(3) Use a plain plastic or porcellain dish; don’t cover it; don’t use a metal dish.
(4) Temperature is fairly important – not too hot, not too cold.

For later use, best put some sourdough (~100 g) into the freezer.

Now, as you have sourdough now, let’s get started.

Step (1) – Take 100 g of sourdough, add 200 g of rye flour, and 200 g of water; leave at room temperature for 24 hours.

Step (2) – Add 400 g of rye flour, 500 g of water. Leave at room temperature for 24 hours.

Step (3) – Add 750 g wheet flour, 200 g of (warm) water, 30 g of salt (measure accurately!, mix in with the flour), 1 cube of yeast (available mainly in Europe – 42 g each; can be substituted by one package of active dry yeast), 500 g of ‘quark’ = curd cheese – low fat type.

Step (4) Knead properly, using your hands or strong machine; cover the dough with a towel, let the dough sit for about 1 to 1-1/2 hour to rise.

Step (5) Form any shape and size of bread. I prefer multiple small pieces. Use some wheet flour – the dough is fairly sticky.

Step (6) Let rise for about 30 minutes; preheat oven to 220-230°C.

Step (7) Bake. After 10 minutes. Reduce temperature to 170-180°C (depending on oven; I use a forced convection type: 170°C). Bake for another 45-60 minutes, depending on size of loaf. If you prefer a shiny crust brush with water (with a bit of corn starch added) immediately after removing from oven.

Step (8) Let cool. Don’t cut off pieces for at least 1 hours – other wise, steam will escape.


Note – rye flour refers to semi-dark rye flour (not whole grain). In Germany, known as Type 1150. Wheat flour – best use any ‘bread flour’, in Germany, known as Type 1050. I use Type 405 because it is commonly available and it is amazingly cheap (currently EUR 0.32 per kg!!).

bread full

bread cut