Top | Yeasted Breads
Whole grain corn meal bread
(recipe, Matthew Barker)
Tasting the Seasons (Artichoke Publishers, 2014), by Kerry Dunnington, offers an innovative approach to seasonal cooking, with recipes to interest cooking aficionados and beginners alike. Commentary that informs and inspires a sustainable approach to home cuisine and entertaining accompanies the dozens of flavorful recipes Dunnington has included, creating an eco-friendly, all-occasion cookbook.
Read more: http://www.motherearthnews.com/real-food/whole-grain-cornbread-recipe-ze0z1501zcwil.aspx#ixzz3PliJPzA6
- • 2 packages active dry yeast
- • 1-½ cups warm water
- • 1 tablespoon sugar
- • 3 teaspoons salt
- • ½ cup cornmeal
- • 1 cup warm milk
- • ¼ cup light brown sugar
- • ½ cup millet seed, toasted
- • ½ cup whole flax seeds, ground
- • 4–5 cups unbleached all-purpose flour
- 1. In a large bowl, proof yeast with ½ cup warm water and sugar.
- 2. In a medium saucepan, bring remaining 1 cup of water to a boil. Add 1 teaspoon salt and cornmeal. Lower heat to a simmer and cook for 1 minute, stirring vigorously. Cool mixture for about 5 minutes.
- 3. Transfer the mixture to the bowl with the yeast mixture. Add remaining salt, milk, brown sugar, toasted millet and ground flax seeds; stir until well combined.
- 4. Add flour, 1 cup at a time, stirring well after each addition. When the mixture begins to pull away from the sides of the bowl, transfer to a floured surface and knead for about 10 minutes or until smooth and elastic.
- 5. Lightly coat a large bowl with oil, transfer the dough into the bowl and coat the dough on all surfaces with oil. Cover with a kitchen towel and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.
- 6. Punch dough down, cut in half and shape into 2 rounds. Place each in a 9 x 5 x 3-inch loaf pan, cover both pans with a kitchen towel and let the dough rise until doubled in bulk, about 1 hour.
- 7. Preheat oven to 425 degrees F. Bake loaves for 10 minutes. Lower temperature to 350 degrees F and bake an additional 20–25 minutes or until loaves are light brown and sound hollow when tapped on the top and bottom. Allow the loaves to cool before slicing.