Cornmeal Bread Rings

Ingredients

• 120 g — White flour
• 70 g — Oat flour
• 70 g — Cornmeal flour
• 5 g — Fresh yeast
• 1 tbsp (15 g) — Oil
• 1 pinch — Salt
• 1 tbsp — Solid sweetener — preferred
• as needed — Water

Preparation

1. I prepared the starter by mixing the yeast with 1 tbsp white flour, 1 tbsp agave syrup, and 2 tbsp water, then left it at room temperature for about 10 minutes to activate.
2. I mixed the white flour with the oat flour and cornmeal flour, plus a pinch of salt.
3. I added the dry mixture to the risen starter along with enough water to form an easily kneadable dough.
4. I added the tablespoon of oil and kneaded the dough for another 1–2 minutes.
5. I shaped 4 bread rings and left them at room temperature for about 40 minutes to rise slightly.
6. I sprinkled them with poppy seeds after brushing them with a little water in which I had added a pinch of sweet paprika to help them brown.
7. I baked them for approximately 30 minutes at 200°C until lightly golden.

Recipe in pictures

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