Cornbread Federovka

Ingredients for 1 servings:

• 80 g corn, ground
• 1 pinch(s) of sugar
• 1 pinch(s) of yeast (dry yeast)
• Mineral water, carbonated
• 400 ml mineral water, carbonated
• 200 g corn, ground
• 100 g peanuts, blanched, ground
• 300 ml mineral water, carbonated
• 200 g corn, ground
• 1 tsp coriander, ground
• 1 tsp caraway seeds, ground
• 1 ½ tsp salt

Instructions

Working time approx. 50 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 50 minutes

gluten-free + egg-free + dairy-free

Sourdough: Place all ingredients in a 720 ml screw-top jar, mix well, the dough should drip from the spoon, pretty thick, put the lid on, and leave to stand overnight at room temperature. Pre-dough: Mix the sourdough starter with some of the water and pour it into a bowl. Now add the rest of the water, mix well, then add the 200 g ground corn and ground peanuts. Put the lid on and leave to stand at room temperature for about 120 minutes, until visibly bubbles form and the dough has risen slightly. Main dough: Stir the pre-dough and add the mixed dry ingredients, mix well, the dough should be like a sponge cake. Poured into a 30 cm loaf pan lined with baking paper, smooth it out, and let stand at room temperature for about 120-180 minutes, until visibly bubbles form and the dough has risen slightly. Brush about 2-3 tablespoons of mineral water onto the risen dough. Bake in a cold oven at 150°C fan-assisted oven for about 70 minutes, using a needle test. Leave in the tin for about 15 minutes, then touch the baking paper and let the bread cool completely on a wire rack before slicing.