Stone-Ground Corn and Wheat Bread
Cornmeal gives this bread a lovely, sweet flavor and a hearty texture. Any type of cornmeal will do here, including yellow, white, blue, or red. Be adventurous!
INGREDIENTS | YIELDS 2 LOAVES
- 1 cup warm water
- 3 tablespoons honey
- 1¾ teaspoons active dry yeast (1 package)
- 3 eggs
- ¼ cup olive oil, plus more as needed
- 2 cups fresh or frozen and thawed corn kernels
- 1 cup scallions, finely chopped
- 1½ cups cornmeal
- ½ cup whole wheat flour
- ¾ teaspoon kosher salt
- 3–4 cups bread flour
- 1/4 cup cornmeal
In a large bowl, combine water, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Add eggs, ¼cup oil, corn, scallions, cornmeal, and whole wheat flour; stir to combine. Add salt and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
Coat two 9″ × 5″ loaf pans with pan spray, and dust thoroughly with cornmeal. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into oblong loaves. Place into prepared pans seam-side down. Cover loosely with plastic wrap and set aside to proof for 30 minutes, or until dough rises above the pans. Preheat oven to 375°F.
Brush olive oil gently onto the surface of the risen dough and sprinkle lightly with cornmeal. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool 10 minutes, remove from pans, and cool completely on a rack.