Cornmeal Batter Bread
This hearty cornmeal bread conjures up ideas about what it may have been like in the days of “home on the range.” Quite simple and with a slight resemblance to steamed Boston bread. it has a mild flavor. but the crumb is heavy and hearty. I adore the bit of texture the cornmeal lends to this all-purpose loaf; it makes a terrificbasefor sandwiches or toast, and pairs well with just about any soup.
Makes1 medium loaf
Total Timeunder 4 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Mealbreakfast, brunch, dinner, lunch, snack
Type of Dishbread, corn bread, quickbreads
- 2 cups teff flour
- 1 cup medium grind cornmeal, plus additional for sprinkling
- ½ cup millet flour
- 1 tablespoon molasses
- 1 teaspoon sea salt, plus additional for sprinkling
- 2 cups room temperature filtered water
In a large mixing bowl, combine all of the ingredients thoroughly. Cover loosely with a linen cloth and let rest in a warm Spot (about 70 degrees F) for at least 10 to 12 hours. or up to 24 hours.
Preheat the oven to 350 degrees F. Lightly grease an 8-by-4-by-4-inch loaf pan and dust with cornmeal.
Pour the batter into the prepared pan and smooth evenly with a spatula. Sprinkle with cornmeal and sea salt. Bake for 1 hour and 45 minutes. until firm to the touch and a toothpick inserted into the center Comes out clean.
2012 Jennifer Katzinger