Ingredients:
250 gr. Spelt, Wheat, or any glutenous flour of choice.
70 gr Yellow Corn Flour or Polenta
2 Tsp Yeast
1 Tsp Sea Salt
1 TBS Honey or Sugar (Also-Maple and Date syrup are fine too, but not traditional greek ingredients)
100-115 gr. Water (room temp.)
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Toppings: Sprinkle sesame seeds, pumpkin or sunflower seeds for added crunch and beauty.
Place all your ingredients, except for the toppings, in a bowl and mix until combined. There is no need to knead. Cover the bowl in plastic wrap and place it in the refrigerator overnight. This is optional, but you can fold the dough a couple of times to create more of an elasticity to the gluten and bubbly effect, however this is not necessary and the bread will turn out delicious anyhow. This recipe is about speed, and not an artesenal process that takes more attention and kneading.
When ready to bake the next day, remove from the bowl and place it on a bread baking mold or on a baking sheet in a reheated oven at 160 C for 1 hour. Make sure to place a tray with water alongside or below your bread to ensure that your loaf will have a crunchy crust and moist interior!.
