Cornmeal and Wholegrain blend

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This formula works with fine cornmeal or polenta - whichever you can source more easily. 

INGREDIENTS

75 gms fine cornmeal or polenta

525 gms wholegrain/ wholemeal or spelt flour

75 gms strong white flour

60 gms clear honey

350 gms tepid water

10 gms crushed sea salt

40 gms unsalted butter

10 gms instant active yeast

Notes

• If you have a dough improver or food-grade Vitamin C, you can also add ½ teaspoon of dough improver or ¼ teaspoon food-grade Vitamin C. 
• You can also add a few seeds if you wish....no need to soak. 
• If you're using coarse-ground cornmeal, you may wish to pre-soak it. Then drain very well and proceed. 

METHOD

Put all the ingredients into a bowl. Mix and bring together into a sticky mix. 

Knead until you have a soft dough. 

Place in a lightly-oiled bowl, keep warm and allow to rise until doubled. 

Tip out onto a lightly floured surface, weigh and decide on whether the dough will half-fill your large pan or do you need to divide it into two for two smaller pans? Prepare your pans thoroughly. 

Place the dough so it half-fills the pans, cover and place in a warm spot until the dough has risen and the shoulders of the dough are level with the top of the tins. 

Preheat the oven to 190⁰C

Bake for 30 - 35 minutes until golden brown and hollow when tapped on the underneath. 

Cool on a rack. 

Happy baking....