Now an alternative bread: corn bread. I found the recipe on one of the beautiful books of Slow Food, Bread and buns, and saw that I had all the ingredients I tried. The result was, in my opinion, very good: certainly not a very lightweight honeycomb bread, It has a dense crumb and compact, highly scented, and a hard crust and crunchy, really tasty. Is’ excellent with meats and cheeses and savory sauces with tomatoes. It also keeps well in the freezer. Is’ a rustic bread that I suggest you try….
Ingredients for 5 loaves from 400 grams each about:
- 600 grams of corn flour cartoon type
- 600 grams of bran of hard wheat
- 700 milliliters of water
- 20 grams of salt
- 40 grams of yeast
- 2 tablespoons chestnut honey
- 6 Tablespoons extra virgin olive oil
Mix the two types of flour on a pastry Board, dissolve the yeast and honey in a little water and place in the center of the fountain of flour. Start kneading and then slowly add the water, always mix, salt and oil. Stir the mixture vigorously for at least 15 minutes, until it's hard and homogeneous. Keep in mind that the cornflour tends to stay a while’ grainy and so the dough will be elastic as that of a normal bread. Place the dough in a large bowl and cover it with a damp cloth, wrung: Let rise for about 3 hours.
Preheat oven to 230 degrees static. When the bread be leavened, make 5 loaves from approximately 400 grams and practicing on the surface of each loaf of small decorative engravings. Put the bread on a baking sheet lined with parchment paper and bake for 20 minutes at 230 degrees, then lower the oven to 200 degrees and continue cooking for another 45 minutes. It will form a golden crust, firm and compact, from unique taste of corn, While the crumb will be dense and compact. Is’ a heavy bread of course, Why did with corn, but it keeps well in the freezer and is great with dense and tasty sauces to accompany meats and cheeses.