Homemade bread with a blend of white flour and cornmeal flour
Pass the cornmeal through a sieve and mix it with the yogurt which you have diluted with water. Set it aside.
In the bowl of the mixer, pour the white flour, make a hole in the middle and rub in the yeast. Pour the honey on the yeast and mix it slightly using very little of the flour. Leave it covered to activate the yeast for about 20 to 30 minutes.
Add the mixture with the cornmeal and yogurt to the bowl with the flour and mix it in the mixer for about 10 minutes.
Add the salt and mix for another 5 minutes or so.
Cover it with cling film and a towel and leave it in a warm place for about an hour.
Dust some flour on the counter, place the dough and make some folds, adding a little flour if necessary.
Grease a mold and place the dough inside. Leave it covered for about 20 minutes.
In a bowl, mix salt with a little flour and water to make a thin slurry.
Pour the porridge over the dough and score it with a knife.
Bake at 200 degrees Celsius for 1 hour. The first half hour covered with baking paper.
If you prefer a soft crust, leave it in the form covered with a towel. If you want a crispy crust leave it on a wire rack and let it cool.
For the bread
435 g all purpose flour
325 g cornmeal
200 g yoghurt diluted with 200 ml water
250ml of water
40 grams of fresh yeast
1 tsp honey
1 tbsp salt
½ tsp salt
2 tbsp flour