Bread made from cornmeal without wheat flour. Round buns with cornmeal

Unsweetened buns from yeast dough.

Simple homemade rolls or loaf instead of bread.

Buns with wholemeal flour 12%.

Buns for healthy eating on dry yeast.

Yeast dough in vegetable oil and sour cream.

I still love wholemeal cornmeal. That's why I often bake buns from wheat flour top grade with the addition of corn flour. The best option. In my opinion, this is even better than adding bran to flour.

Despite the fact that they contain only 12% wholemeal flour, they are healthier, and the taste differs little from the usual premium ones. They are somewhat drier than wheat and have a crisper bottom.

The dough is less sticky and easier to work with. Cutting the dough does not differ from ordinary round buns.

I use little yeast, no more than 2 ml, for sure.

I baked not only buns from this dough, but also loaves, but it will be more difficult for beginners with them. May crack, for example, due to insufficient proofing.

By the way, I measure products accurately using. And I advise everyone. Recipe for success.

Any vegetable oil will do. I often use unrefined, it is healthier. Perhaps the taste will remain unrefined oil It really depends on the specific oil.

There are two ways to add cornmeal to the dough:

1. Add it to the wheat flour and mix everything well, otherwise it will be with yellow islands in the section.

2. Add corn flour to the liquid ingredients, wait half an hour until it swells, then add wheat flour with yeast. So in the recipe below.

With the second method, the buns are a little more tender.

Yeast dough buns with cornmeal

Ingredients:

Premium wheat flour - 185 g
Cornmeal flour - 25 g
Warm water - 90 ml
Fast-acting yeast "Saf-Moment" - less than 0.5 teaspoon - 2.0 ml
Vegetable oil - 1 tablespoon - 10-12 g
Sour cream 20% - 1 heaping tablespoon - 25 g
Sugar - 3 teaspoons - 15 g
Salt - 0.5 teaspoon - 3 g

Total flour about 1.5 cups

Calorie buns in 100 grams: 287 kcal

If we bake 4 rolls, in one: 227 kcal.

Calorie calculation at the end of the publication.

Cooking:

1. Put sour cream in a bowl (I have it for 1.5 liters), vegetable oil, salt, sugar. Pour half the water, add cornmeal, mix. Add the rest of the water, mix. Let stand 25-30 minutes on the table so that the cornmeal absorbs moisture.

2. Mix the yeast into the flour. Read how to accurately measure yeast.
You can increase the amount of yeast, the dough will rise faster. But I don’t like more than half a teaspoon (2.5 ml), it affects the taste. But this is a matter of taste.

Add all wheat flour to the liquid mass, it is more convenient in portions, knead a thick dough with a fork, blind in one piece. Please note: the dough almost does not stick to the edges of the bowl. Cover the bowl with cling film and leave on the counter for 15-20 minutes.

3. Lightly flour the table, lay out the dough. Knead with your hands, mold a bun. Knead for about 2 minutes. For such a small test volume, this is quite enough. Place the gingerbread man in a bowl, cover with cling film, put in a warm place to rise.

From my experience: I had a case when I combined all the products, mixed with a fork, covered with a film to knead the dough after 15 minutes and forgot that I didn’t knead the dough on the table. I remembered after 3 hours, it rose in mounds, it seemed to me heterogeneous. She put it on the table, kneaded it, let it rest for 10 minutes, cut it into buns. Normal buns were baked as usual. This is how it happens.

But I still knead the dough every time. :)

4. The dough has risen after 3 hours.

near me gas stove where the dough stood, the temperature was 24ºC. At a temperature of 26-27ºC, it rises in about 2 hours.

5. Put the dough on a lightly floured table.

6. Crush the dough into a cake, cut into 4 parts, round the pieces. Keep them under the film for 5-10 minutes.

I weigh the pieces, then cut or add weights so that the weight of the buns is the same.

7. Blind round buns. How to sculpt. Lay the buns on a greased baking sheet.

8. Flatten the buns into a flat cake with the palm of your hand. Cover with a towel or cling film to keep from drying out. I cover the tray like a lid. Put for 1-1.5 hours in a warm place.

9. After an hour and a half, the buns will swell, increase in size, you can bake.

We bake buns at a temperature of 180-200ºC for about 15-20 minutes.

10. Cool the finished buns on a wire rack. Photo at the beginning of the article.

Fresh buns are very tender and difficult to cut with a knife. I, like my mother, heat the knife over the flame of a gas burner. Then everything cuts straight. I used to be afraid to give this advice so that someone would not get burned. And recently I read that you can heat the knife in hot water, then wipe well, there will be the same result. So cut the buns with a hot knife in a safe way.

If a loaf is more suitable for you as bread than buns, you can bake a loaf from this dough: roll the whole dough into an oval cake (roll with a rolling pin on both sides), about 1 cm thick, roll up, pinch the ends. The loaf is baked for about 30-35 minutes.

If you make a longitudinal incision before baking, you get such a loaf.

Calorie calculation

"Yeast dough buns with cornmeal»

Weight of finished rolls on scales: 316 g

In 100 grams of ready-made buns: 908: 316 × 100 = 287 kcal

In one bun: 227 kcal

Very easy to prepare buns, the dough for them is made without a steamer. We just have to leave ready dough for proofing, and after proofing it is already possible to form these delicious rolls with a pale yellow crumb. Their taste is so unusual from the addition of cornmeal and so good that you want to bake them again and again.

I also want to say right away that these buns are not sweet pastries, so they can be eaten on their own and used for sandwiches with different spreads.

So, for baking corn buns, you need to take all the products on the list.

Pour the cornmeal, sugar into the bowl for the dough and mix them.

Also add salt.

Pour in the pre-melted butter.

Pour dry yeast with warm water, stir until dissolved.

We heat the milk, but without bringing it to a boil, and pour it into a mixture of flour and butter. Mix everything until the ingredients are combined.

After mixing, cool the mixture and then pour in the dissolved yeast.

Next, sift in half of the flour.

We introduce a chicken egg.

After combining the eggs and dough, we introduce the rest of the flour, leaving a little to dust.

We knead the dough so that it turns out to be homogeneous and elastic, if I can say so about the dough with cornmeal.

Then it is better to transfer the dough to a larger bowl so that it has more space, because during proofing it will increase in size. Grease the bowl a small amount vegetable oil. Cover the bowl with a slightly damp cloth and leave to proof for 2-3 hours.

This is what the dough should look like after proofing.

We spread it on a table or board, sprinkled with flour, and crush it.

We form round buns and leave them on the table or board for proofing under a towel or napkin for 30-40 minutes. During this time, preheat the oven to 180 degrees.

Transfer some of the buns to a baking sheet with parchment or a non-stick mat. We make cross-shaped cuts on each bun.

Lubricate the buns with melted butter and sprinkle with a mixture of cornmeal and salt. We immediately send the baking sheet with the blanks to the oven.

In my oven, these buns are baked in 15 minutes. We take out ready-made corn buns from the oven. We do the same with the second batch of blanks.

Remove the buns from the pan and let them cool.

Corn buns are very good for breakfast with butter, caviar, honey, jam or any kind of jam, as well as pâtés or vegetable caviar. Enjoy your meal!

Step-by-step recipes for making corn buns: classic with dry yeast, gluten-free from choux pastry on cornmeal, with cheese, custard, Italian

2018-09-11 Irina Naumova

Grade
prescription

2263

Time
(min)

servings
(people)

In 100 grams ready meal

5 gr.

11 gr.

carbohydrates

44 gr.

294 kcal.

Option 1: Classic Corn Bun Recipe

As a rule, corn buns are prepared on the basis of two types of flour: corn and wheat, only in different proportions. Very rarely, only corn flour is used for baking; such a dough is not particularly elastic. Despite this, the taste is still different from ordinary wheat flour buns.

The most important thing is to knead the dough correctly, let it rest and make buns, then bake in the oven. Optionally, you can add additional ingredients to diversify the taste of baking, adjust to the tastes of your family. So let's get started.

Ingredients:

a quarter kg of cornmeal;
four hundred grams of wheat flour;
three hundred and fifty ml of water;
one hundred and fifty grams of butter;
two tablespoons of sugar;
one teaspoon of dry yeast;
chicken yolk;
sesame seeds for sprinkling.

Step by step recipe for corn buns

Let's start making buns by preparing yeast. According to the instructions on the package, soak the yeast in the amount of warm water indicated on the label, add a spoonful of sugar and stir.

Mix wheat and corn flour, previously sifted. Add salt and granulated sugar, soft butter to the dry mass and beat with a mixer until smooth.

Add yeast to the mass and stir again until a homogeneous dough texture. Knead with your hands to evaluate the suppleness and elasticity. In addition, any yeast dough is very fond of manual kneading.

Shape the dough into a ball, put it in a bowl and cover cling film or wet kitchen towel. We leave for forty minutes. The dough should increase in volume. You can leave the dough for two hours, then it will rise twice and become very lush.

Divide the dough into ten equal portions. Line a baking sheet with parchment paper, form dough balls with your hands and place them on the baking sheet. Leave space between each other so that the buns do not stick together when baking.

Lubricate the corn buns with beaten chicken yolk, sprinkle with sesame seeds if desired and send to the oven for twenty-five minutes. The required temperature is 200 C.

During this time, the corn buns will brown nicely and rise. What a smell in the kitchen! Put the buns in a basket, hold a little under a towel and treat your relatives.

Option 2: Quick Corn Buns Recipe

A simple recipe for gluten-free cornmeal choux pastry buns. These muffins are perfect for tea or morning coffee. They do not stale for a long time, retain their tenderness and aroma for another three days after preparation. Although, most likely, they will be eaten much faster.

Ingredients:

gluten-free cornmeal - 1 stack;
sixty ml of olive oil;
four eggs;
a pinch of salt;
one tbsp brown sugar;
glass of water.

How to make cornbread quickly

You can immediately turn on the oven, let it warm up to 180 C.

Line a baking sheet immediately with parchment paper.

Pour oil and water into a saucepan, add salt, sugar and bring to a boil on a high heat of the stove.

As soon as the mass boils, reduce the heat. Slowly sprinkle in the cornflour, constantly stirring the mass with a spoon or spatula.

Cook for two minutes on minimum heat and turn off the stove.

Cool for ten minutes and add chicken eggs. Moreover, we drive in one at a time, thoroughly bringing the mass to homogeneity after each.

We should get a sticky dough.

We spread the dough on a baking sheet with parchment paper with a teaspoon. Moisten the spoon in water after each sampling of the test.

We bake the buns for forty minutes and check the readiness. If necessary, add another ten to twenty minutes.

We got lazy corn buns on hastily. Simple but successful delicious option for morning coffee or tea.

Option 3: Corn Buns with Cheese

Highly delicious recipe buns with cheese. We add it to the dough and sprinkle it before baking in the oven. It turns out tender, fragrant and soft inside corn buns with cheese golden brown. If you treat guests, you will definitely be asked for the recipe.

Ingredients:

a quarter kg of millet flour;
one hundred and seventy grams of cornmeal;
two hundred grams of hard cheese;
fifteen grams of fresh yeast;
one teaspoon of salt;
one teaspoon of sugar;
a quarter liter of warm water;
chicken yolk;
one tablespoon of milk.

Step by step recipe

Dissolve in warm water fresh yeast. Immediately add salt, granulated sugar and one hundred grams of wheat flour.

Stir with a spoon and put in a warm place for a quarter of an hour.

Sift two types of flour and pour into a fluffy foamy dough. Knead for five minutes until smooth.

Grate one hundred and fifty grams of cheese on coarse grater. Add it to the dough, stir so that the cheese is evenly distributed over the total mass.

Blind a bun and leave it for one hour in a warm place. Be sure to cover it with a clean, damp kitchen towel.

For example, you can preheat the oven to 50 C, then turn it off. Place the dough ball inside.

Sprinkle a work surface with flour, transfer the dough onto it and lightly sprinkle on top as well.

Shape the dough into a roll and cut it into about seven to eight equal pieces. Form a ball out of each hand.

Lay them out on a baking sheet lined with baking paper. Cover with a towel and leave to proof for half an hour.

We should have had fifty grams of cheese left, grate it. Lubricate the buns with yolk, whipped with milk. Sprinkle cheese on top and bake for half an hour at 200 C.

We take out the finished corn buns with cheese from the oven. Transfer them to a wire rack to cool slightly. Then warm treat relatives and guests.

Option 4: Custard Corn Buns

in front of you sweet recipe buns on cornmeal and kefir with custard. Ideal sweet pastries for the whole family.

Ingredients:

three stacks of cornmeal;
one hundred and fifty ml of kefir;
one hundred ml of water;
two chicken yolks;
four tablespoons of sugar;
two tbsp mascarpone;
two tablespoons of sunflower oil;
tea l salt;
tea l dry yeast.

Cream:

a quarter liter of milk;
three table spoons of sugar;
three chicken yolks;
two tablespoons of corn starch;
three tablespoons of mascarpone;
a pinch of vanilla.

How to cook

If you have a bread maker, prepare the dough in it. Pour warm yogurt, water into a bucket, pour sugar and salt. Beat in chicken yolks, add mascarpone and sunflower oil.

Next we send the sifted cornmeal and yeast.

We select the “Regular bread” mode, the timer is automatically set for 3.5 hours, and we only need 2. The dough will knead itself and fit.

If you are making the dough by hand, just knead it and leave it in a warm place for two hours to rise.

We take cold milk, pour starch to it and stir. We introduce granulated sugar, chicken yolks and mascarpone. Stir until smooth with a whisk and put on medium heat on the stove.

Stirring constantly, bring to a boil and simmer until thickened.

When ready, turn off the stove, cover the cream with cling film and cool in a cool place.

So, take the dough and divide it into fifteen balls. We flatten them and spread them in the middle with a spoonful of custard.

Gather the edges with a knot and fasten them together.

Now we need cupcake molds. We put buns in each container. Carefully make cuts with scissors - the cream will bake and not wet the bun inside.

Bake at 180 C until golden brown. Transfer the cornbread with custard to a wire rack, cover with a towel and let cool. You can also immediately put them in a basket.

Serve with tea or coffee.

Option 5: Italian Corn Buns

We can say that this dough is universal and suitable for any savory pastries. We will prepare Italian cornmeal buns. Due to it, the texture of the buns is loose and porous.

Ingredients:

three hundred and fifty grams of wheat flour;
two table of lies with a slide of corn flour;
corn flour for powder - how much will it take;
one and a half tablespoons of sugar;
one and a half tsp of salt;
a quarter liter of water;
seven grams of dry yeast;
two tablespoons of sunflower oil.

Step by step recipe

Pour dry yeast into a small bowl, pour half a glass of warm water. Stir and cover container. We wait fifteen minutes.

The yeast will just have time to activate, a foam cap will appear.

Sift wheat flour. Pour two-thirds of the total mass into a separate bowl, pour corn to it - you do not need to sift it.

Add salt, sugar and activated yeast. Add remaining warm water and stir well.

Leave for ten minutes to allow the cornmeal to swell.

Pour sunflower oil onto a work surface. Knead again the dough and transfer to the table with butter. Sprinkle flour on top and knead by hand for ten minutes, adding the flour that was not added immediately.

The dough is soft and doesn't stick to your hands. Gather it into a ball and transfer to a floured bowl.

Leave in a warm place for one hour.

Punch down the dough around the edges and divide into two parts. Each part into small portions, as a result, ten pieces are obtained. We make balls out of them. Leave a small piece of dough for later.

Transfer the buns to a baking sheet lined with baking paper. Cover with a kitchen towel and leave to rise for half an hour.

Dilute a piece of dough in water and grease the buns, sprinkle with cornmeal and send to bake at 180 C on an average level. Cooking for twenty minutes.

We increase the temperature to 200 C and put it on the upper level, brown for five minutes.

Transfer the finished buns to a wooden board, cover with a towel and cool. Now they can be served at the table.

This article tells about the benefits of corn flour and bread products based on it. Every housewife should learn how to cook delicious and healthy bread from cornmeal without wheat flour.

Benefits of cornmeal

Corn flour and its benefits

Cornbread fans claim that it is an incredibly healthy gluten-free product. It is known that corn, a raw material for flour, is ahead of almost all types of vegetables in terms of nutrient concentration. Corn grains contain in their rich composition salts of a number of substances useful for the functioning of organs and systems. human body. These are calcium, magnesium, phosphorus, potassium and iron. It is noteworthy that heat treatment corn implies the preservation of most of the useful components of its composition. Pay attention to the fact that corn contains vitamins from group B and starch, which is perfectly absorbed by our body. The percentage of fiber in flour can vary and depends on product purification measures.

The industrial and nutritional value of this cereal is great, so corn flour is not in short supply and is sold in any store. There is no shortage of corn in our region, as we are dealing with a high-yielding crop that is ahead of other traditional crops such as rye and wheat in this regard. The main difference from wheat is the absence of gluten in corn. This is an important fact that is relevant for those people who have been diagnosed with a hereditary pathology of celiac disease, which is expressed in intolerance to cereal gluten. Gluten-free diets are often preferred by healthy lifestyle advocates and everyone who wants to normalize body weight.

Harm of cornmeal

In the media, in addition to the usefulness and nutritional value of cornbread, contraindications are discussed. These include health conditions in which it is not useful to eat such bread. These are serious diseases of the gastrointestinal tract, pathologies of the liver. Despite this, for most adults and children, this product is appropriate in the diet, because it is unable to harm a healthy body.

Speaking of cornmeal, it is impossible not to mention that it is characterized by different quality, depending on the manufacturer. Its harm may be due to the presence of genetically modified components in the composition. Today there is a certain probability to stumble upon such a product in mass retail outlets, as the industry of growing genetically modified crops is constantly growing. If you come across such flour, then there is a share of the likelihood of harm to health.

Corn flour bread: a useful component of the nutrition system for celiac patients and anyone who does not want to include gluten-containing foods in their diet

Bread made from cornmeal

You may notice that cornmeal is not very popular in the field of home baking. This fact takes place due to the special composition of the grains, in which there are no gluten proteins. This means that the baking characteristics of such flour are low. But this does not mean at all that corn flour bread cannot be baked without wheat flour. In fact, with strict adherence to technology, you will get excellent home-made bread, you just need some practice in this area. You will notice that the properties of corn baked goods are significantly different from the traditional rye and wheat bread products that many of us are used to.

If you need to get lactose-free bread at the exit, then instead of milk you will have to use almond milk, water or other substitute. The use of flour of different degrees of grinding allows you to get the right texture finished product. Instead of coarse flour, you can use polenta. When implementing this recipe, it will take about 10 minutes to prepare the products, and the preparation itself will take 20 minutes. It turns out that in half an hour you will have a loaf of real cornbread in front of you.

Product set:

finely ground cornmeal - ¾ cup;
coarse cornmeal - ¾ cup;
rice flour - ¼ cup;
olive oil - 3 large spoons;
granulated sugar - a large spoon;
baking powder - 3 small spoons;
a glass of milk;
eggs - 2 pieces;
salt - half a small spoon.

Instruction:

take a volumetric container and combine all types of flour, salt, sugar and baking powder;
instead of sifting, you can do an intensive beating of flour with a whisk;
mix butter, eggs and milk, for this you need a separate container;
mix the liquid ingredients with the flour mixture until smooth;
grease a form suitable for bread with oil, it must also be either sprinkled with cornmeal or lined with special paper intended for baking;
pour the prepared and well-mixed mixture into the mold and place it in an oven preheated to 220 degrees;
the baking time will be approximately 20 minutes, you can independently assess the degree of readiness of the bread by piercing the center of the baking with a toothpick (a sign of the readiness of the bread is the dryness of the toothpick just removed from it).

So, we learned how useful and harmful corn is and learned how to bake bread from cornmeal without wheat flour. Use bread products wisely. Enjoy your meal.

Calories: Not specified
Time for preparing: Not specified

Yeast dough for Italian buns is universal, it is suitable for any savory pastries: pies, pies,. AT original recipe, according to which I made dough for buns, there is no sugar at all and only half a teaspoon of salt. For my taste, Italian buns would be fresh. So I added sugar to the recipe and put another teaspoon of salt. But this does not mean that you should follow my example, be guided by your taste.
Cornmeal is added to the dough, it makes the structure of the buns more loose, porous and the baked goods are not so high in calories. If there is no flour, it can be replaced corn grits fine grind.

Ingredients:

- wheat flour - 350 gr;
- corn flour - 2 tbsp. l. with a slide in the dough + flour for sprinkling;
- sugar - 1.5 tbsp. l;
- salt - 1.5 tsp;
- water - 250 ml;
- dry yeast - 7 gr;
- vegetable oil - 2 tbsp. l.

How to cook with a photo step by step

To prepare Italian-style buns, pour dry yeast (about 1.5 tsp) into a small bowl, pour half a glass of warm water. Stir, the yeast should disperse in the water. Cover and leave for 15 minutes. During this time, the yeast is activated, a cap of foam will appear on the surface - this means that they are ready to work.

Be sure to sift wheat flour. Corn sieves do not need to be sifted, but it is advisable to scatter it on a light plate to make sure there are no impurities.

We mix both types of flour, and add not all wheat, but about two-thirds of the indicated amount.

Add salt, sugar, yeast from the bowl and the remaining water (it needs to be heated to be warm-hot). Stir, leave for 10 minutes, so that the cornmeal swells a little.

Pour vegetable oil into the dough, mix all the ingredients and put a sticky lump of dough on the table. Sprinkle the surface of the table with flour, which was taken from the reserved portion.

Knead the dough for 10 minutes, gradually adding the reserved flour. At first, the dough will be sticky, so grease your hands with oil and gradually add flour. The kneaded dough for buns will turn out soft, but it should not stick to your hands. We collect it in a bun, put it in a bowl greased with oil or sprinkled with flour and put it in heat for proofing.

After an hour or more, the dough should rise well, at least three times. We crush it around the edges, divide it into two parts.

Then we divide into small pieces and roll them into balls. Each part will make 5-6 small Italian buns. We will leave a very small piece of dough, we will dilute it in water and grease the buns before baking so that the sprinkling sticks better and does not crumble.

We shift the blanks onto a baking sheet lined with baking paper. Cover and let rise (it takes about half an hour). Dilute a piece of dough in warm water, with the resulting talker, coat the risen buns. Sprinkle with cornmeal and put in a hot oven.

We set the temperature to 180 degrees, put the baking sheet on the middle level. We bake buns for 20 minutes. Then we make the temperature 200 degrees, raise it by upper tier and brown for five minutes.

We put the finished buns on a wooden board or parchment, cool and serve for evening tea, lunch or breakfast. This is how Italian cornmeal buns are baked. Enjoy your meal!

Author Elena Litvinenko (Sangina)
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