If been meaning to try making a no-knead corn bread ever since I jumped on the whole no-knead wagon. I am very happy to report that this method works great and that bread is delicious. Of course, I had to dump in a handful of sunflower seeds too, but feel free to skip those if seeds aren’t your thing.

INGREDIENTS:

(Yields 1 medium-sized loaf / 0.56 EUR)

For the dough:

1 ½ cup all-purpose flour (0.10 EUR)

1 ½ cup corn flour (0.17 EUR)

5 tbsp sunflower seeds (0.23 EUR)

¼ tsp active dry yeast (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

1 ½ cup lukewarm water (–)

Additional:

Flour for sprinkling (0.01 EUR)

METHOD:

In a large bowl, whisk together flours, sunflower seeds, yeast, salt and sugar. Pour water over the mixture, then stir with a spoon until everything is combined. Cover the bowl with a cling-foil and refrigerate overnight. The dough will become slightly bubbly and increase in size.

Once the dough ferments, place heavy oven-safe pot with its lid (I used cast iron) in the oven and set it all to preheat to 220°C, as you’re going to bake the bread in the pot. You’ll need about 30-40 minutes to get it all nice and toasty, so prepare the dough in the meantime. Turn the dough over on a well-floured work surface and fold it over a few times using a bench scraper. Take a bowl similar in shape and size to the pot you’ll use for baking, line with parchment paper and gently transfer the dough inside for final proofing. Cover with clean kitchen towel and allow it to rest for 30-40 minutes, all while the oven preheats.

Once ready to bake, carefully transfer the dough together with parchment into a preheated heavy pot, cover and bake for 30 minutes. After 30 minutes remove the lid and finish baking uncovered for another 10 minutes, so a nice crust can form. Transfer the bread on a rack to cool off completely before slicing into it.

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Već neko vrijeme planiram napraviti i kukuruzni kruh koji se ne mijesi, a sa zadovoljstvom vam mogu reći da je eksperiment i više nego uspjeo, a hruh je jako fini. Naravno, morala sam ubaciti i pregršt suncokretovih sjemenki, ali vi ih slobodno izbacite ako vam tako više odgovara.

SASTOJCI:

(Za 1 srednju štrucu / 4,16 kn)

Za tijesto:

1 ½ šalica glatkog brašna (0,75 kn)

1 ½ šalica kukuruznog brašna (1,25 kn)

5 žlica suncokretovih sjemenki (1,75 kn)

¼ žličice suhog kvasca (0,25 kn)

1 žličica soli (0,01 kn)

1 žlica šećera (0,05 kn)

1 ½ šalica mlake vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte brašna, suncokretove sjemenke, kvasac, sol i šećer. Prelijte preko svega mlaku vodu i dobro promiješajte da se sjedini. Pokrijte zdjelu prozirnom folijom i stavite u hladnjak preko noći. U tijestu će se napraviti mjehurići i ono će se napuhati.

Kada je tijesto isfermentiralo, stavite teški lonac sa poklopcem koji smije u pećnicu (ja sam uzela od lijevanog željeza), da se sve skupa zagrije na 220°C, pošto ćete u loncu peći kruh. Da se sve to dobro ugrije će vam trebati oko 30-40 minuta, pa u međuvremenu pripremite tijesto. Iskrenite tijesto na dobro pobrašnjenu radnu plohu pa ga strugalicom za tijesto presavinite nekoliko puta. Uzmite zdjelu koja je slične veličine i oblika onom loncu u kojem ćete peći kruh, obložite ju papirom za pečenje i u nju nježno preselite tijesto. Pokrijte sve čistom krpom i pustite da se tijesto još diže 30-40 minuta, sve dok se pećnica zagrijava.

Kada ste spremni za pečenje, pažljivo preselite tijesto skupa sa papirom za pečenje u zagrijani lonac i pecite poklopljeno 30 minuta. Nakon 30 minuta maknite poklopac i pecite otklopljeno još 10 minuta da se uhvati lijepa korica. Preselite kruh na rešetku i pustite da se skroz ohladi prije nego ga krenete rezati.