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8 Serves
135 Mins
9 g
67 g
1 g
In a large mixing bowl, combine the cornmeal, all-purpose flour, salt, and active dry yeast. Gradually add warm water while mixing until a shaggy dough forms.
Ingredients, vitamins, and health benefits
All Purpose Flour
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Vitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
208 µg / 400 µgCalcium
42 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
248 mg / 4,700 mgSodium
340 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Turn the dough onto a floured surface and knead thoroughly for 10 minutes until the dough becomes smooth and elastic.
Place the dough back into the bowl, cover with a kitchen towel, and let it rise in a warm place for 60 minutes until doubled in size.
Shape the dough into a round loaf and place it on a baking sheet. Cover and let it proof for 30 minutes.
Preheat your oven to 230°C and bake the loaf for 25-30 minutes until the crust is golden brown and sounds hollow when tapped.
Salt
Active dry yeast
Warm water
Cornmeal
Vitamin A
142 µg / 900 µgVitamin C
24 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
208 µg / 400 µgCalcium
42 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
248 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34
g30
g17
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgAlcohol
0 g