Me and corn flour were never good friends.
Everything I tried to cook from it did not cause any enthusiasm. Salty, sweet – doesn’t matter. I just didn’t like it!
Recently, I was in a store and there was a pack of corn flour on sale.
It’s time to break the “vicious circle”, I thought. So I decided to create this bread.
The recipe I came up with was just perfect! No complicated and superfluous ingredients. It cooks very simply and the result is always perfect.
Delicate, juicy! It’s just a miracle! There is no all-purpose flour here, so the cake can be safely called whole grain.
You can experiment with it too: try adding lavender, orange peel or even chocolate chips to the mix.
If you want to use this bread as a main, then you can add a little red pepper and salt to the recipe, just lower the amount of brown sugar. The best recipe for everything!
The bread is delicate, slightly moist and very fragrant. I use coarse gound cornmeal flour because only this type of all-purpose flour can give our bread the texture I like so much. I promise: You will like it!
Ready? Set? Let’s go cooking!
We will need:
1 cup (250 ml.) of whole wheat flour
1 cup of cornmeal
1/2 teaspoons of baking soda (I use baking powder)
1 cup of soy, almond or any other milk
2 tbsp. of vinegar or lemon juice
1 tbsp. of flaxseed meal + 3 tbsp. of water (can be substituted for 1 egg)
1/4 cup odorless vegetable oil (I use canola oil)
1/4 cup of agave syrup
4 tbsp. of brown sugar (or plain if that is what you have)
Coconut oil for the mold
Preheat the oven to 165C / 325F.
Mix the 2 kinds of flour, add the soda and sugar.
Combine the milk, vinegar, oil, seed, water and syrup. Mix and pour into the dry composition.
You should get a liquid dough. Lubricate the mold with coconut oil, pour the dough there. It’s so simple it’s even boring.
Put in the oven for 40 minutes.
The bread should blush and rise.
Cool it off and cut.
Delicate, delicious, sweet!