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Before you jump to No Kneading Required!! Corn Kernel Bread recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.
We are very mindful that having healthy snacks can help us really feel better in our bodies. Increasing our intake of healthy foods while lowering the intake of unhealthy ones plays a role in a more balanced feeling. A salad tends to make us feel better than a piece of pizza (physically at any rate). Sometimes it’s difficult to find healthy foods for treats between meals. Shopping for goodies can be a challenge because you have a great number of options. Why not try some of the following wholesome snacks the next time you need some extra energy?
If you are looking for a quick snack, you can’t go completely wrong with a whole grain one. A bit of whole wheat toast, as an example is a great snack in the early morning. When you have to have a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Selecting whole grain food items is always far better than eating the processed grains we commonly find in our grocery stores.
You do not have to look far to find a wide selection of healthy snacks that can be easily prepared. Deciding to live a healthy way of life can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to no kneading required!! corn kernel bread recipe. To make no kneading required!! corn kernel bread you need 10 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make No Kneading Required!! Corn Kernel Bread:
- Take 100 grams Bread (strong) flour
- Take 50 grams Cake flour
- Provide 50 grams Cornmeal
- Use 120 ml Lukewarm water
- Get 1 tsp Sugar
- Prepare 1 tsp Honey
- Get 60 to 100 grams Canned corn kernels
- Use 3 grams Dry yeast
- Provide 1 Olive oil
- Get 1 pinch Salt
Instructions to make No Kneading Required!! Corn Kernel Bread:
- Drain the canned corn kernels, and put on paper towels to draw off any excess moisture.
- Dissolve the sugar and honey in the lukewarm water. Add the yeast and mix well. Leave for 5 to 10 minutes to proof.
- Blend the bread flour, cake flour and coarsely ground cornmeal and add the salt.
- Add the yeast liquid to the dry ingredients, and mix well for about a minute with cooking chopsticks.
- Add the corn kernels that are pat dried well.
- Put the dough in a plastic bag, press the air out completely and tie.
- Leave for the 1st rising, for about 1 hour. Do this at room temperature in the summer. In the winter, place the bag of dough in a bowl sitting in a frying pan full of hot water.
- When the plastic bag has puffed up and the bag is being pulled tight, take the dough out.
- Round off the dough lightly, cover in a piece of floured plastic wrap and leave to rest for about 10 minutes.
- Form the dough into an oval shaped loaf, on a baking sheet lined with parchment paper.
- Leave for the 2nd rising. Cover with a tightly wrung out moistened kitchen towel until it has increased to about 1.5 times its original size. This should take 30 minutes to an hour.
- Slash the tops, and drizzle a little olive oil into the cuts.
- Place a cup full of water on the baking sheet. Mist the surface of the loaf with water.
- Bake in a preheated 200 °C oven for 20 minutes. Adjust the baking time depending on your oven!
- Make sure to dry off the corn kernels completely with 2 to 3 clean paper towels.
- If the corn kernels are still moist on the surface, the dough will get wetter. If you think this might happen, you may want to reduce the amount of lukewarm water used by about 10 ml.
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