Hleb od kukuruznog brasna (Corn flour bread)

Sastojci (za ~840 g hleba): 250 g kukuruznog brašna (sitno ili srednje mleveno, belo ili žuto) nije palenta, 150 g pšeničnog glatkog brašna* tip400, 10 g praška za pecivo, 1/2 kašičice soli (2.5 g), 2 jaja (L veličine, oko 120 g bez ljuske), 200 ml jogurta, 100 ml mleka, 80 ml ulja (suncokretovo ili blago maslinovo).

Brasna po zemljama US, UK, FR, IT, DE

Priprema:

1. U većoj posudi sjedini kukuruzno brašno, pšenično brašno, prašak za pecivo i so. Dobro promešaj da se prašak za pecivo ravnomerno rasporedi.

2. U drugoj posudi umuti jaja, zatim dodaj jogurt, mleko i ulje. Kratko sjedini.

3. Mokre sastojke postepeno dodaj u suve, mešajući varjačom ili žicom dok ne dobiješ srednje gusto, glatko testo bez grudvica.

4. Kalup dimenzija oko 22×10 cm (8.67x3.94 inca) ili (okrugli 22 cm/8.67 inca) podmaži i pobrašni ili obloži papirom za pečenje.

5. Izlij smesu u kalup i poravnaj površinu.

6. Peci u prethodno zagrejanoj rerni na 180 °C, 35–40 minuta, ili dok čačkalica ubodena u sredinu ne izađe suva.

7. Ohladi 10 minuta u kalupu, zatim izvadi i ostavi da se dodatno prohladi pre sečenja.

Zdravstvene napomene:

- Kukuruzno brašno ne sadrži gluten, ali ovaj hleb nije bezglutenski zbog dodatka pšeničnog brašna.

- Dobar je izvor energije, naročito za doručak ili uz variva.

- Može biti lakši za varenje od čistog belog hleba zbog prisustva kukuruza, za neke osobe.


Ingredients (for ~850 g of bread): 250 g corn flour (fine or medium ground, white or yellow) not polenta, 150 g plain wheat flour*, 10 g baking powder, 1/2 teaspoon salt (2.5 g), 2 eggs (L size, about 120 g without shell), 200 ml buttermilk, 100 ml milk, 80 ml oil (sunflower or light olive).

Flour by country US, UK, FR, IT, DE

Preparation:

1. In a large bowl, combine corn flour l, wheat flour, baking powder and salt. Mix well to distribute the baking powder evenly.

2. In another bowl, beat the eggs, then add the buttermilk, milk and oil. Mix briefly.

3. Gradually add the wet ingredients to the dry ingredients, mixing with a whisk or wire whisk until you get a medium-thick, smooth dough without lumps.

4. Grease and flour a 22×10 cm (8.67x3.94 inches) or (22 cm/8.67 inches round) pan or line it with baking paper.

5. Pour the mixture into the pan and level the surface.

6. Bake in a preheated oven at 180 °C for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool in the pan for 10 minutes, then remove and let cool further before cutting.

Health notes:

- Corn flour does not contain gluten, but this bread is not gluten-free due to the addition of wheat flour.

- It is a good source of energy, especially for breakfast or with stew.

- It may be easier to digest than plain white bread due to the presence of corn flour, for some people.