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Corn Loaf

This makes a splendid general loaf with a difference. Plenty of taste. Great for sandwiches. Superb for beef-burgers or bacon sandwiches!

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We use a Kenwood Chef stand food mixer with dough hook attachment to prepare the dough for this loaf, but alternatively it could be prepared by hand or using a dough setting on a suitable bread maker. We use dried active yeast, but alternatively you could use 2tsp of fast action dried yeast. The sweetcorn is just frozen sweetcorn. The Polenta and Cornflour mix can be altered as long as the total weight is 100g.

Ingredients
1tbsp Dried active yeast
50g Polenta
50g Cornflour
200g Shipton Mill Organic Light Malthouse flour
200g Shipton Mill Traditional Organic White flour
50g Sweetcorn
2tsp Salt
2tsp Sugar
30g Butter (plus extra for brushing – see below)
260ml Water (warm)
1½tbsp Chia seeds
1½tbsp Sunflower seeds

Method
Using about half of the warm water in a small bowl, stir in the sugar until dissolved and then sprinkle and whisk in the yeast. Set aside in a warm place for about 15 minutes, by which time the yeast should have activated and formed a froth on the water. Whisk this again before adding to the mix (see below).

Mix together the polenta, cornflour, flours, salt and sugar and butter in a bowl. Using a suitable blender (we just use a hand blender) mix and roughly blend the remaining water and the sweetcorn. Add this mix and the yeast mix to the flour and stir in to form the dough. Knead for 5 minutes using a mixer (or 5-10 minutes if done manually). Towards the end of the kneading process, add and knead in the chia and sunflower seeds.
Set aside in a suitable covered bowl to rise for about 1 hour, until doubled in size.

Lightly oil a 7” loose bottomed round cake tin. Knock back and shape the dough and place in the tin. Try to round off the top surface of the dough in the tin to form a neat dome and then rise for approximately 45 minutes, but try to avoid the dough rising beyond the top of the tin (ideally a little below the top of the tin).

Bake at 200° for 35 minutes. Melt approximately 30g of butter whilst the loaf is baking. After 25 minutes remove the loaf from the oven, brush the top of the loaf with melted butter and return the loaf to the oven as quickly as possible. After 35 minutes, when the loaf is baked, remove from the oven and use the remaining butter to brush the top of the loaf again.

Allow the loaf to cool a little before carefully removing from the tin. Set aside on a wire rack to cool fully.

Added by: Mike Kneill


Tags: Bread Malt Seeds

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