Cornbread Novokijenka

Ingredients for 1 servings:

• 80 g corn, ground
• 1 pinch(s) of sugar
• 1 pinch(s) of yeast (dry yeast)
• Mineral water, carbonated
• 600 ml mineral water, carbonated
• 350 g corn, ground
• 150 g corn, ground
• 1 tsp caraway seeds, ground
• 1 tsp coriander, ground
• 1 pinch(s) of sugar
• 2 tbsp sunflower seeds
• 2 tbsp peanuts
• 2 tbsp flaxseed
• 1 ½ tsp salt
• 200 ml mineral water, carbonated

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: 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, then add the rest of the water, mix well, and stir in the 350 g ground corn. Put the lid on and leave to stand at room temperature for about 120 minutes, until bubbles appear and the dough has risen slightly. Main dough: Stir the pre-dough and mix in the mixed dry ingredients thoroughly. 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 let stand at room temperature for about 120-180 minutes, until bubbles appear 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 (convection oven) for about 70 minutes. Check with a needle. Leave in the pan for about 15 minutes to allow it to set, then touch the baking paper. Let the bread cool completely on a wire rack before slicing. Use a serrated knife. My own recipe.