Spelt Polenta Bread
If you like bread that is light for the digestion but still has lot’s of flavour you must try this recipe!
The whole grain spelt makes the bread nutritious
The baking method creates a crusty top
The polenta & corn gives it an interesting flavour
Adding the corn after first rise
Crispy top
Ingredients (1 loaf):
400 g spelt flour
70 g all purpose flour
100 g polenta
11 g dry yeast
1 teaspoon of bicarbonate
12 g salt
1 tablespoon olive oli
250 ml water (semi warm)
2 tablespoons of full fat yoghurt
150 g corn (1 small can)
Directions:
In a large bowl or kenwood with dough-hook, mix all the dry ingredients (except for the salt): Spelt flour, all purpose flour, polenta, yeast & bicarbonate.
In a mesure cup, combine the warm water, salt & olive oli. Mix with a fork until the salt has dissolved.
Poor this mixture slowly in your dry ingredients. Add the yoghurt and mix for +/- 10 min until in becomes a homogeneous dough.
Take a big bowl and rub the bottom with olive oil. Place your dough on top and cover with a towl. Place this in a preheated oven of 40°C and let this rise for 1,5 hour.
After 1,5 hour place the dough on a flour covered working board and press all the air out. Poor the corn on top and blend this in the dough using your hands.
Place the dough in a rectangular baking tin and sprinkle some polenta on top.
Place in an oven of 180°C for 50-60 minutes.
To create a crispy top you can place a high temperature resistant cup of water next to your dough. Or you can use a small water sprinkler to spray some water (4-5 times over the 50 min) to create steam. This helps to make a crunchy top.
After 50-60 minutes take out of the oven ad let it cool down on a cooling rank.
Enjoy!
Nina Beckers
