[bbd] #01 – Flowery Cornbread
Lovely Zorra announced a new monthly event: breadbakingday
Now I am not a very good breadbaker at all but sometimes I lke to give it a try and sometimes the result is even not so bad :^^:
I recently bought cornmeal and always wanted to try to bake bread with.
I’ve never eaten cornbread before so I was very curious how it would turn out.
While looking for a propper recipe I found one at kochtopf and stumbled acrooss the bread baking day again so I thought I might contribute the resulting bread.
I don’t know if zorra will accept flowers instead of herbs for this month’ theme – we will see… :smile:
I used Zorra’s recipe as basis for this bread:
75 grams wholemeal spelt flour
175 grams cornmeal
1,5 teaspoons dry yeast
8 grams salt
280 ml water (250 g water)
1 tablespoon olive oil
1 tablespoon chestnut honey
2 tablespoons milk
1 teaspoon dried sunflowers
1 teaspoon dried calendula
1 teaspoon cornflower
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground vanilla
Stir dry yeast into some hot water let rest ’bout 5 minutes.
Mix the flour in a bowl, pour the yeast and half of the water into the middle and carefully add some of the flour.
Let rest 20-30 minutes until surface gets bubbly.
Add remaining ingredients and knead the dough until smooth. Form a ball. Set ball in a bowl and let rise for about 2 hours (it should double it’s size).
Carefully flatten dough on a floured worktop and fold 2-3 times. I streched and folded the dough 4 times and let it rise between for about 30 minutes. Divide dough into 130 grams lage pieces (should make 6 pieces), let rest ~10 minutes.
Form pieces into oval rolls. I rolled them up again and arranged them in a circle on a baking sheet.
Cover them and let rise again for about 1 hour.
Preheat the oven to 210°C. Brush bread with some milk and sprinkle with sesame. Bake for about 30 minutes. I placed a bowl of water in the oven and sprayed some water into the oven during the first 10 minutes.
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