I think it’s hamotzi. Here’s why: Like you pointed out, the dagan flour is the ikkar. Now here’s the important point: The fact that it is nilosh with mei peiros does NOT make it kisnin unless it tastes sweet (or different than water) enough to make it different than standard bread. Since you say it tastes like regular bread, it remains hamotzi. As far as bracha achrona it is bircas hamazon(bentching) because you have a kizayis of dagan flour in every three baitzim of corn flour (two or three zaisim in one baitza). The other ingredients is the subject of a dispute whether they are mitztaref to the shiur dagan, and in my opinion they are.(you can even make a case for the corn flour being mitztaref but there i’m not so sure) To summarize: Treat it as regular bread l’chal davar. Anyway I love these kinds of questions. Thanks for posting.
Menu