Wheat corn bread in the oven

First of all, it is necessary to make a sponge for the future test. To do this, mash fresh yeast in a bowl, add pre-sifted wheat and corn flour. Separately, heat clean drinking water to a temperature of about 35 degrees Celsius and pour into a bowl with yeast and flour. In order for the yeast to act faster and the sourdough to rise well, it is necessary to pour a small amount of sugar. Then mix all the ingredients together. Cover the bowl with a lid or a clean kitchen towel and put the container in a warm place without direct drafts in order for the sourdough to rise. The whole fermentation process takes about an hour.

Separately sift the remaining wheat and corn flour to make the dough rise faster and come out softer and more tender.

As soon as the dough has stood up enough and increased in size, you can start kneading dough for future bread. To do this, add all the sifted flour to a container with sourdough. Add more clean drinking water at room temperature. Pour in a little vegetable oil (you can use sunflower oil for frying without smell) and add salt. Also add finely chopped green onions and chili pepper - this is not necessary, if desired. Mix all the ingredients well and knead a soft and elastic dough that does not stick to your hands. Perhaps in the process of kneading you will need to add a little more wheat flour. Cover the dough with a clean towel and leave in a warm place for about an hour. During this time, it should increase in size.

Grease the form in which the bread will be baked with a small piece of margarine.

After the dough has "rested", put it into a greased form and form bread from it. Leave for 20-30 minutes so that it rises a little again.

Meanwhile, turn on the oven at 220 degrees Celsius.

Put the bread pan in the preheated oven. After 10 minutes, reduce the temperature to 200 degrees Celsius and bake the bread until fully cooked for about 30 minutes more.

Ready wheat-corn bread to cool on the grill and you can serve it on the table.

Bon appetit!