Spelt and Corn Bread
A delicious, flavourful and light bread made from spelt and corn flour. Use it in sandwiches or serve with any spread.
Equipment
- Mixing bowl
- Baking Mould
- Kitchen Scales
- Measuring Cups and spoons
Ingredients
- 350 gm Whole Spelt Flour
- 250 gm Corn Flour
- 7 gm Instant Dry Yeast
- 150 gm Yoghurt
- 2 tsp Sugar
- 2 tsp Salt
- 100 ml Lukewarm Water
- 1 Handful Chia Seeds
- 1 Large Egg
Instructions
- Combine yeast, sugar and 20 ml of water in a small bowl. Let the yeast bloom.
- Meanwhile, combine spelt flour, corn flour and salt in a mixing bowl.
- Add chia seeds and mix.
- Add yoghurt, egg and the yeast and sugar mixture. Mix.
- Add water and knead it into a smooth, pliable dough.
- Knead for about 6-8 minutes.
- Round the dough. Cover and rest it for about an hour or until it doubles in volume.
- Knock the dough and knead it once again. Then, transfer this dough to a greased baking mould.
- Sprinkle some chia seeds and dry spelt flour. Cover and let the dough rest for another 30 minutes in a warm place.
- Preheat the oven to 200 degrees C for 10 minutes.
- Transfer the baking mould to the oven. Bake the bread at 200 degrees C for about 40 minutes.
- Then, take it out and let it cool.
- Once cooled, slice and serve.