Preparation Time: 90 mins | Cooking Time: 50 mins | To: 4 cornbread
INGREDIENTS:
- 400 g yellow corn flour
- 400 ml of boiling water
- 100 g of rye flour
- 75 g wholemeal flour
- 200 g 65 or 55 flour
- 1.5 tsp coarse salt
- 150 ml of warm water
- 25 g baker's yeast (fresh organic)
- 65/55 or rye flour for dusting
PREPARATION:
In a bowl, add the yellow corn flour and boiling water. Mix well until the corn cools and becomes soft!
Then add the rye flour, wholemeal flour, 65 or 55 flour and coarse salt. Knead at first speed, until everything is wrapped very well.
Add the water little by little and continue kneading until the dough is soft and homogeneous. Add the baker's yeast and knead for another 4 minutes on second speed, until everything is well incorporated.
Transfer the dough to a bowl sprinkled with flour, sprinkle it on top, cover with a cloth or lid and let it rise for around 30 minutes in a warm place, until it doubles in volume.
While the dough is rising, preheat the oven to 225ºC.
After the rising time, place the dough on a table sprinkled with flour. Divide into four parts or two, whichever you prefer. Shape the bread by jumping and rolling the floured dough in a small bowl, until it forms a very round ball.
Place the bread on a tray lined with parchment paper, cover and leave to rise for another 30 minutes.
Bake at 225ºC for around 50 minutes. In the last 10 minutes, open the oven door to dry the crust and get that perfect, golden crust!
