Corn Bread with Seeds and Nuts (No-Knead)

This aromatic and textured bread is true proof that homemade baked goods can be both impressive and easy to prepare. The combination of high-quality white flour and stone-ground cornmeal creates a beautiful golden crust, and the mix of roasted nuts and seeds gives each bite an irresistible crunchy accent.

Ingredients:

• 500 grams white wheat flour

• 150 grams cornmeal

• 300 milliliters warm water

• 20 grams fresh yeast

• 1 teaspoon salt

• 50 grams fresh walnuts

• 50 grams sunflower seeds

• 20 grams flax seeds

• 20 grams black sesame seeds

• 20 grams unhulled white sesame seeds

• Fat for greasing the pan

Preparation method:

1. Activate the yeast: Dissolve the fresh yeast in the warm water and stir well.

2. Prepare the base dough: Sift the white flour into a bowl and make a well. Pour in the yeast mixture and stir until a dough forms. Cover with cling film and leave in a warm place to rise for about an hour.

3. Prepare the additions: While the dough is rising, lightly toast the seeds and walnuts in a dry pan to release their aroma.

4. Shape: Pour the risen dough onto a work surface and flatten it slightly. Spread the toasted nuts and seeds over it, then sprinkle with cornmeal. Fold the dough several times until a ball is formed.

5. Second rest: Place the dough in a greased round baking dish (20 cm diameter). Cover with a towel and let rest for another 30 minutes.

6. Bake: Bake in a preheated oven at 180°C for about 35-40 minutes. After baking, remove the bread from the pan and wrap it in a kitchen towel to soften.

Enjoy!