|Boiling water||8 Fluid Ounce (250 Milliliter)|
|Sea salt||2 Teaspoon|
|Corn oil||2 Tablespoon|
|Raw cane sugar||1 Teaspoon|
|Water||1⁄4 Pint (150 Milliliter)|
|Wholemeal flour||16 Ounce (500 Gram)|
|Vegetable fat||1 Ounce (25 Gram)|
1. In a large cut, tip in the yeast.
2. Add the tepid water and a pinch of flour
3. Leave to ferment for 15 minutes or till the yeast is foamy
4. Grease a baking tin and set aside till required
5. Preheat the oven to 400°F/200°C (Gas Mark 6)
6. In a large bowl, place the cornmeal
7. Pour the hot water on top of the cornmeal
8. Soak the cornmeal for 15 minutes
9. Add in the salt, honey and oil
10. Add the fermented yeast to the cornmeal
11. Set aside 2 oz of the flour and then add the rest to the cornmeal mixture, mixing well. Knead the mixture to smooth dough on a large, floured pastry board. Knead very well; punching and stretching the dough to really elasticate the gluten in the wheat flour (the cornmeal is low in gluten).
12. Roll the dough into a ball
13. Cover this with an inverted bowl and leave to ferment for 45 minutes
14. After 45 minutes, knock the dough into a ball and knead again
15. Grease a 3 pound (1.5 kilo) round loaf tin. Place the dough in the tin, brush with a little milk and leave to prove again, in a warm place, until the dough has risen to the top of the tin in a dome shape. Sprinkle with the reserved flour.
16. Bake in a preheated oven at 400°F/200°C (Gas Mark 6) for 35 minutes, until golden brown and, when tapped on the base, has a hollow sound.
17. Cool on a wire rack
18. Serve hot or warm or cold