Bread with Sundried Tomatoes and Corn

Cooking

1. Pour water over the corn and cook on medium heat for 40-45 minutes until ready. Then cut the kernels over half of the cob.

2. Pour water in a saucepan and bring to a boil. Shake the packet with buckwheat and gently lower it into the water. Reduce heat and cook the millet for 35-40 minutes until ready. Let cool and remove the cornmeal from the packet.

3. Cut the sundried tomatoes into small pieces. Dissolve the yeast in a small quantity of warm water, bolt the flour into a heap and gradually add water with yeast, eggs, salt, sugar and the cornmeal, mixing thoroughly. In the end add corn kernels and sundried tomatoes. Knead the elastic dough that retains the shape well and leave it for an hour to rise.

4. Heat the oven to180 °С. Form a loaf from the dough and bake for 30-40 minutes. Test if the bread is ready by sticking a toothpick inside: it must remain clean and dry. Let the bread cool and serve.

Cuisine European cuisine

Dish type Snacks