whole wheat and corn flour bread

I know I know, another loaf of bread you say. Bread and I have such a love/hate relationship which means I almost always have bread on the go and there was some talk at the recent Edmonton Foodie Meet about baking bread and how it can seem intimidating so I figured what the heck. I still say that if you need some convincing or positive results, go low and slow as they would say in the BBQ world. No-Knead Bread!


Feeling the need for a slightly different variation again, here is a new version for me with corn flour and a poppy seed top. The loaf was 3/4 gone within 2 hours, and it looks like I'll be back at it again.

2 1/2 cups whole wheat flour
1/2 cup corn flour
1 1/2 cups water
3/4 tablespoon kosher salt
1/4 teaspoon instant yeast


Mix everything together. Let stand overnight (12-18hours). Fold dough a few times and place on parchement or floured cloth to rise for 2 hours. During last half hour preheat oven to 450 degrees with dutch oven/pot in. Bake 30 minutes with lid, then 20 without. Let cool. Eat