Bread with cornmeal and cranberry
Ingredients
- 330 gr white flour
- 170 gr corn meal
- 9 gr salt
- 10 gr dried yeast
- 40 gr water
- 280 gr milk
- 30 gr cranberries
- 3 tbspn pumpkin seeds
Instructions
- Warm the milk and water until lukewarm
- Pour the milk and water in a bowl, add the yeast and mix well. Let the yeast wake up for 5 min.
- Add white flour and corn meal, the salt and the cranberries. Knead the dough until elastic and smooth.
- Let the dough rise, covered with cling film, in a lightly oiled clean bowl, until doubled in size in a draft free spot, about 90 min.
- Grease a cake tin and line the base with baking paper.
- Knead the dough briefly, shape it and place it in the tin. Make an incision along the top.
- Brush the top with some water and coat the top with the pumpkin seeds.
- Let the bread prove, in a draft free spot and covered with cling film, until doubled in size, about 90 min.
- Preheat the oven to 180˚C.
- Bake the bread for 30 min or until golden and done.
- Let the bread cool on a wire rack before slicing.
Stuff to know
The milk is at the right temperature when it is not hot nor cold to the touch.
To test to see if the bread is done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
Make individual buns.
Cornmeal is not the same as cornflour.
To test to see if the bread is done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
Make individual buns.
Cornmeal is not the same as cornflour.
