Corn Bread

Cornmeal does not contain gluten (the sticky protein that allows dough to stretch), so it is always mixed with wheat and/or spelt flour. In bread dough, it can make up to half of the flour. A very good corn bread is made by using one-third each of wheat, spelt, and cornmeal.

Details

  • Preparation Time: 160 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 500 g Koruzna moka, whole grain, yellow

  • 500 g Flour, Whole wheat

  • 20 g Yeast, dry

  • 1 teaspoon Sugar, white

  • 6 dl Water

  • 2 spoons Oil, plant, sunflower

  • 1 pinch Salt, table

Steps

  1. Prepare the yeast starter: In a small pot, mix 1 dl of lukewarm water with yeast, a teaspoon of sugar, and a teaspoon of flour. Cover the pot, place it in a warm (but not hot!) spot, and let the yeast rise for 10 minutes.

  2. In a saucepan, bring 3 dl of water to a boil. Sift the cornmeal into a bowl, scald it with the boiling water, and mix well. Wait until it cools to lukewarm, then add wheat flour, salt along the edges, drizzle with oil, and pour in the remaining water. Make a well in the center and pour in the yeast starter, mix it with a little flour, and let it rise for another 10 minutes. Then follow the instructions for making bread with whole wheat flour. The only difference is that instead of forming two loaves, shape the dough into one loaf.

Nutrition Information (Per 100g)

  • Calories: 360.04 kcal
  • Fat: 4.4 g
    • Saturated Fat: 0.19 g
  • Carbohydrates: 71.41 g
    • Sugars: 0.29 g
  • Protein: 9.86 g
  • Fiber: 8.62 g