Country Bread With Semolina And Corn Meal
|Dried yeast||2⁄3 Ounce (18 Gram)|
|Warm water||3 Fluid Ounce (75 Milliliter)|
|Semolina flour/Strong unbleached flour||2 Pound (1 Kilogram)|
|Corn meal||8 Ounce (Polenta, 250 Gram)|
|Mastihi/3 tablespoons mastiha liquor/ouzo||1⁄8 Teaspoon, ground to a powder with pestle and mortar|
|Vinegar||1⁄2 Teaspoon (If Your Water Is Hard)|
|Honey||2 Ounce (50 Gram)|
|Olive oil||2 Fluid Ounce (50 Milliliter)|
|Sesame seeds||2 Tablespoon|
Sprinkle the dried yeast into the warm water and stir in the sugar.
Mix together the smaller quantity of flour with the corn meal and salt in a large bowl.
Put the powdered mastihi or liquor into a measuring jug and make up to 500 ml (18 fl oz) with warm water and vinegar, if needed.
Stir in the honey and olive oil.
Pour this into the flour, beating to make a sticky dough.
When the yeast is frothy, and has doubled in volume, stir or beat it into the dough.
Continue to stir, adding more flour as needed, until the dough becomes less sticky and more cohesive.
Turn out the dough onto a well-floured surface and knead until smooth, elastic and feeling like velvet.
Add more flour as needed.
Put the dough back into the oiled bowl, cover it with a damp cloth and let it rise until almost double in bulk - about an hour.
Punch down the dough and knead for another 5 minutes.
Push it into a roughly ovoid shape, about 2.5 cm (1 in) thick, by holding your fists clenched and rocking the back of your knuckles back and forth.
This squeezes out any over-sized air bubbles.
Roll the dough back up like a rug, and pat into any shape you like -one or two loaves.
Place on an oiled or non-stick baking sheet.
Cut a few diagonals across the top.
Cover with a cloth and leave to rise in a warm, draught-free place for about 1 hour (for 2 loaves), until almost double in bulk.