Polenta Bread

This magnificently textured bread is especially delectable freshly baked and also toasted served at breakfast or with soups.

Ingredients make 1 loaf

480 g white bread flour

90 g polenta

1 sachet dried yeast (7g)

2 tsp salt (12g)

2 tsp sugar (10g)

330 g lukewarm water

40 ml vegetable oil

Method

Place flour, polenta, salt, sugar and yeast in a mixing bowl and mix evenly. Mix lukewarm water and oil in a jug. Add liquid to the flour mixture and combine to dough. Dust the work surface with flour and turn the dough out. Knead the dough for approx. 5 minutes until smooth and elastic. Place the dough back in the bowl and cover with cling wrap. Allow resting for 1 hour or until double in size. Turn the dough out onto the work surface and flatten. Fold the end into the middle and fold the other end on top. Tighten the dough while keeping the oval shape. Roll the dough in sesame seed and place on a baking tray. Allow proofing for approx. 50 minutes. Preheat oven to 200ºC normal bake. Bake in the oven for approx. 40 minutes. Place the baked bread on a wire rack and allow cooling for at least 15 minutes before cutting.

Note: You can also roll the dough in other ingredients such as poppy seeds or plain flour.