Rustic blue corn bread

Video recipe

Ingredients

• 400 g semi-wholemeal soft wheat flour
• 200 g blue cornmeal (fine or polenta grind, as you prefer)
• 15 g fresh yeast (around half a cube)
• 15 g fine salt
• 15 g cane sugar
• 250 ml water (not too cold)
• half an espresso cup of lukewarm milk

Break up the yeast and stir it into the lukewarm milk, adding a little water if needed, until dissolved.

Mix the two flours in a bowl, then add the salt and sugar. Put the dry mixture in a mixer. Add the dissolved yeast and the remaining water. Knead until the dough is well combined.

Cover the dough with a cloth and leave to prove for around 2 hours, until doubled in size.

Then knead the dough and shape it into loaves as you like. Put the loaves on baking trays, cover with a cloth and leave to prove for another 30 minutes. Meanwhile, preheat the oven to 200°C.

Once the loaves have risen, make a horizontal cut across the centre of each one. Put them straight into the oven and bake at 200°C for 20 minutes.

Enjoy!