Corn and spelt bread

This is a bread that is more compact than expected. When you change the wheat flour with other types the results are not the same. Anyway, it is very healthy.

  • 100g corn flour
  • 400g spelt flour
  • 1 teaspoon salt
  • 4 tablespoons of sunflower seeds mixed with flax seeds
  • 42g fresh yeast
  • 300g water

  1. Put all ingredients into a bread machine and program it to knead and raise (1h30min).
  2. When done, take out the dough and knead it for another minute on a flat floured surface.
  3. Form a ball and transfer it in a cast iron pot that was also floured before. Cover the pot with its lid.
  4. Put the pot in the oven at 50ºC for 30 min.
  5. Increase the temperature to 200ºC and let it bake for 45 min.
  6. Remove the lid and let it brown for another 15 min.

Recipe inspired from Pain cocotte - Nathalie Nagy-Kochmann, page 70.


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