Cornsheaf Loaf

To prepare a delicious and aromatic bread, start by putting freshly sifted flour into a large bowl with a diameter of 30.5 cm. It is essential to pay attention to the order of the ingredients, so add the salt on the left side of the bowl and the yeast on the right side. This separation is crucial because salt can deactivate the yeast, and the bread will not rise as we want. After placing the ingredients, gradually start adding olive oil and then, little by little, water. Begin to knead the dough with your hands, making sure all the flour is well incorporated. It is important to achieve a soft and easy-to-shape dough, so do not hesitate to adjust the amount of water according to the desired consistency.

After kneading the dough, shape it into a ball. Place it on a floured work surface and continue kneading for about 10 minutes. If you have experience, you may finish the process faster. After this interval, reshape it into a ball and place it in a warm spot, covering it with a bowl. Let the dough rest for an hour, during which the yeast will activate the fermentation process, and the dough will relax and become elastic.

After an hour, take the dough out onto a lightly floured work surface. You will notice that the dough has developed a silky texture and is easy to shape. Tear off 1/4 of the dough and roll it out with a rolling pin, forming a rectangle with a long side of about 45.5 cm and a thickness of 1 cm. The remaining dough should be kept covered to prevent it from drying out. Use a knife to cut out a shape similar to a 'keyhole', with a circle of 18 cm at the top and a lower portion of about 20 cm.

Line a large baking tray with parchment paper and place the cut-out shape in the tray. From the remaining dough, shape three rolls of about 40 cm in length and 0.8-1 cm in thickness to create a 'braided ribbon'. Carefully braid the three rolls and join them at the ends. Place this braid under the narrowest part of the cut-out dough, pinching it with your fingers. Leaving the ends free, they will be overlapped later.

From the remaining dough, form approximately 30 rolls with a length of 20.5 cm and a thickness of 0.5 cm. These will be placed on the surface of the dough in the tray, which has been brushed with water. These rolls will create a sheaf of ears. From the remaining dough, tear off small pieces, rolling them between your palms to elongate them, and fix them onto the brushed dough disc, placing them from the edge towards the center. Shaping these pieces can be done according to preferences to add an artistic touch to your bread.

After you finish shaping, overlap the ends of the braid to tie the sheaf. Cover the dough and leave it in a warm place for an hour. During this time, preheat the oven to 200 degrees Celsius. After the dough has risen, brush it with beaten egg to achieve a golden crust when baking. Bake the bread for about 30 minutes, then reduce the flame temperature for the remaining time, which can vary between 20-30 minutes, until the bread is well baked and has a perfect texture. You will achieve a delicious bread with a crispy crust and a soft crumb that will impress anyone who tastes it.