Whole Wheat Corn Bread
- Makes : 1 bread
At least once a week I make a loaf of bread. I have a very easy basic recipe for yeast bread that I vary all the time. It's a whole wheat bread but you can add a lot off different flours. This time I added corn flour, threw some seeds in and and thyme. In my opinion, corn flour and thyme are just a perfect combination.
Ingredients
- 330 ml (1 1/4 cup + 2 T) lukewarm water
- 1 t instant yeast
- 120 g (1 cup) yellow corn meal (polenta)
- 360 g (3 cups) whole wheat flour
- 1 tsp thyme
- 1 1/2 tsp salt
Directions
Step 1
In a bowl sift together flours, yeast, thyme, and salt. Add water and knead for ten minutes, until the dough is elastic and not sticky any more. Place dough in a mixing bowl and cover. Let rise in a warm place for approx. one hour, until doubled.
Step 2
Preheat oven to 200°C/400°F.
Step 3
Grease a loaf pan (for 750g or 1 1/2 lb breads), place dough in pan and let rise for one hour, until doubled.
Step 4
Bake for 40-50 minutes. (Until a wooden toothpick inserted comes out clean) Remove from pan immediately and let cool completely before slicing.
Reprinted with permission from Constanze Reichardt of
Photograph © Constanze Reichardt.
