Cornbread Anar

Ingredients for 1 servings:

• 80 g corn, ground
• 1 pinch(s) of yeast (dry yeast)
• 1 pinch(s) of sugar
• Mineral water, carbonated
• 500 ml mineral water, carbonated
• 300 g corn, ground
• 50 g ground peanuts
• 100 g buckwheat, ground
• 100 g millet, ground
• 1 tsp caraway seeds, ground
• 1 tsp coriander, ground
• 1 tsp salt
• 2 tbsp flaxseed

Instructions

Working time approx. 40 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 40 minutes

gluten-free + egg-free + dairy-free

Sourdough: Put all ingredients in a 720 ml screw-top jar, mix well, the dough should drip from the spoon, pretty thick. Leave to stand, covered, overnight. Pre-dough: Mix the sourdough starter with some of the water and pour it into a bowl, then add the rest of the water, mix well, then stir in the 300 g ground corn. Put the lid on and leave to stand at room temperature for around 120 minutes, until bubbles appear and the dough has risen slightly. Main dough: Stir the pre-dough and mix in the mixed dry ingredients well, you will probably need up to 200 ml of mineral water, the dough should be like a sponge cake. Pour into a 30 cm loaf pan lined with baking paper, smooth it out, and leave to stand at room temperature for around 120-180 minutes, until bubbles appear and the dough has risen slightly. Bake in a cold oven at 150°C (convection oven) for approximately 70-80 minutes. Test with a needle. Leave in the pan for approximately 15 minutes to allow it to set, then touch the baking paper and let the bread cool completely on a wire rack before slicing. (Serrated knife) My own recipe