Not quite pumpernickel, but slices smoothly. The cornmeal rounds off the tang of the rye. "For persons of sedentary habits and dyspeptic turn, no food is more wholesome" as quoted in 'The Philosophy of Housekeeping by J.B. Lyman (1869).
· 125 g fine cornmeal
· ½ teaspoon salt
· 500 ml boiling water
Stir thoroughly and then mix in:
· 3 flat tbsp organic malted extract
When handhot, add:
· 300 g rye sourdough starter
· 200 g malted grain flour
· 1 tsp dried yeast
Give it one hundred stirs in both directions with a wooden spoon.
Leave the sponge in a warm place to double in size.
· ca 300 g rye flour
· and ca 100 g malted grain flour
· another ½ teaspoon of salt.
It will be a sticky, stiffish mass.
Leave to double in size.
Mix in scoops of flour of choice in order to handle the dough and place into well oiled tins. Leave to rise again.
Place pan of water in oven heated to 200°C.
Bake for 50 mins or until loaves sound hollow when tapped.
Added by: Katie Zienko
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.