Bread with Corn Flour and Molasses

To prepare a delicacy that will delight your taste buds, start by placing the cornmeal and the 250 ml of water in a bowl. Mix well, ensuring there are no lumps. In a saucepan, bring the remaining 250 ml of water to a gentle boil. When the water reaches boiling point, pour it over the cornmeal mixture. Using a whisk, continuously stir, and when you notice boiling bubbles, reduce the heat to the minimum. Continue stirring for about 3 minutes, at which point the mixture will thicken considerably. Turn off the heat, add the butter, salt, and molasses, ensuring the ingredients are evenly distributed. Let the mixture cool slightly.

In a separate cup, combine 125 ml of warm water with the sugar and yeast. Stir the mixture well and let it sit for 10-15 minutes until the yeast starts to bubble, indicating it is active. Meanwhile, in a large bowl, place the flours and mix them with a whisk to combine. Once the yeast is ready, pour it over the cornmeal mixture, followed by the flour mixture. Using a fork, start to form a dough. Transfer the dough to a lightly floured surface and knead for 10 minutes. If necessary, gradually add a little flour so that the dough becomes soft yet elastic.

In a large bowl, add olive oil and coat the dough well, then cover it with a towel. Let it rise in a warm place for 1 hour and 30 minutes, until its volume doubles. After the dough has risen, divide it into two equal parts. Grease two loaf or bread pans with olive oil. Roll each piece of dough into a long rectangle, fitting the size of the pans. Roll each piece lengthwise to form a loaf, making sure to seal the edges well.

Transfer the dough to the pans with the smooth side up. Cover again and let it rise in a warm place for another hour, or until it doubles in size. Meanwhile, preheat the oven to 200ºC (gas 6). If desired, brush the top of the dough with a little olive oil and sprinkle with some oats or your favorite seeds. Place the pans in the oven and bake for 20 minutes. After this period, reduce the temperature to 180ºC (gas 4) and continue baking for another approximately 20 minutes, or until the bread turns golden. When done, remove the pans from the oven and let the bread cool on a rack to allow steam to escape and achieve a perfect crust. Enjoy!