Cornbread III

Ingredients for 1 servings:

• 150 g corn, ground
• 1 pinch(s) of sugar
• 1 pinch(s) of dry yeast
• Mineral water, carbonated
• 1 sourdough starter
• 1 liter of mineral water, carbonated
• 100 g beet syrup
• 3 apples, sour
• 350 g corn, coarsely ground
• 350 g buckwheat, coarsely ground
• 70 g amaranth, ground
• 150 g corn, coarsely ground
• 3 tsp coriander, medium ground
• 50 g sunflower seeds, whole
• 50 g sesame seeds (organic), unhulled, whole
• 50 g flaxseed, whole
• olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

gluten-free, egg-free, dairy-free, vegan

35 cm loaf pan with baking paper. Weight approx. 2.7 kg when baked. Sourdough starter: Grind corn into a 720 ml screw-top jar, mix with a pinch of sugar and dried yeast, add carbonated mineral water, and stir. It should form a somewhat thick mush. Close the lid of the screw-top jar. Pre-dough: 1 sourdough starter, 1 liter carbonated mineral water, 3 tart apples, finely grated, 100 g sugar beet syrup, 350 g ground corn, 350 g ground buckwheat, 70 g ground amaranth. Stir, cover, and let rest (overnight is ideal). Main dough: Stir in 150g ground corn, 3 tsp medium-ground coriander, 50g whole sunflower seeds, 50g organic unhulled whole sesame seeds, 50g whole linseed, and 4 tsp salt to the pre-dough. Pour the dough into a 35cm loaf pan lined with baking paper, shake until smooth, and let it rest. After a few hours, the surface will crack slightly. Place in a cold oven and bake at 145°C for about 90 minutes. Remove the bread from the oven, carefully remove the baking paper, and brush the bread all over with olive oil. Bake for another 40 minutes at 140°C. Let it rest for at least 12 hours. Then cut into the bottom with a serrated knife. My own recipe.