Typical north of Portugal bread usually served with soup or with sardines. You will not find anything similar in the UK. Well worth it.
200ml boiling water
250gr Cornmeal (Polenta)
150ml water tepid
125gr Rye White flour
90gr Strong wheat flour
1/2 Tbsp salt
10gr dry yeast
Add the boiling water to the cornmeal. Mix well and leave the dough to rest for one hour.
Add the remaining 150ml of water to the dough and mix again.
Slowly add the Rye flour together with the yeast.
Once finished add the strong wheat flour.
Knead for 5 minutes
You should have a rather sticky dough
Cover with a tea towel, and let it rise for one hour.
Shape into a round loaf and cover with plenty of flour
Bake at 200C for one hour. (steam optional)
Total time approx. 3 hours
Added by: Alvaro BORGES
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Keep safe and well
The Shipton Millers