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1
Drain the canned corn kernels, and put on paper towels to draw off any excess moisture.
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2
Dissolve the sugar and honey in the lukewarm water.
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3
Add the yeast and mix well.
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4
Leave for 5 to 10 minutes to proof.
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5
Blend the bread flour, cake flour and coarsely ground cornmeal and add the salt.
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6
Add the yeast liquid to the dry ingredients, and mix well for about a minute with cooking chopsticks.
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7
Add the corn kernels that are pat dried well.
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8
Put the dough in a plastic bag, press the air out completely and tie.
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9
Leave for the 1st rising, for about 1 hour.
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10
Do this at room temperature in the summer.
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11
In the winter, place the bag of dough in a bowl sitting in a frying pan full of hot water.
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12
When the plastic bag has puffed up and the bag is being pulled tight, take the dough out.
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13
Round off the dough lightly, cover in a piece of floured plastic wrap and leave to rest for about 10 minutes.
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14
Form the dough into an oval shaped loaf, on a baking sheet lined with parchment paper.
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15
Leave for the 2nd rising.
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16
Cover with a tightly wrung out moistened kitchen towel until it has increased to about 1.5 times its original size.
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17
This should take 30 minutes to an hour.
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18
Slash the tops, and drizzle a little olive oil into the cuts.
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19
Place a cup full of water on the baking sheet.
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20
Mist the surface of the loaf with water.
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21
Bake in a preheated 200 C oven for 20 minutes.
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22
Adjust the baking time depending on your oven!
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23
Make sure to dry off the corn kernels completely with 2 to 3 clean paper towels.
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24
If the corn kernels are still moist on the surface, the dough will get wetter.
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25
If you think this might happen, you may want to reduce the amount of lukewarm water used by about 10 ml.
