Breakfast of Champions: Emily Dickinson's Rye and Cornmeal Bread

 , guardian.co.uk  |  Updated: October 06, 2014 17:24 IST

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Breakfast of Champions: Emily Dickinson's Rye and Cornmeal Bread

Kick off the day with a prizewinning loaf that's pure poetry on a plate.



The US poet's bread won first prize at her town fair in 1856. A slightly sweet rye and cornmeal loaf, devised by colonists who couldn't grow wheat, it's lovely warm with butter or toasted with eggs and smoked fish.






Makes one loaf



Beat 125g fine cornmeal, 500ml boiling water and half a teaspoon of salt until smooth, and set aside. In a large bowl, sift a half-teaspoon of baking powder, 125g wholegrain rye flour, 200g strong white bread flour, 10g instant yeast and three tablespoons of molasses sugar, add the lukewarm cornmeal mix, and work to a dough. Tip on to a floured surface, knead for five minutes, then put in a bowl, cover and set aside somewhere warm to rise for an hour.



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Tip out, knock back and shape into a round. Dust with rye flour, place on a floured baking sheet, cover with a tea towel and set aside for another hour.

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Heat the oven to 200C (put a tray of boiling water on the bottom) and bake for 50 minutes, until the base sounds hollow when tapped. Slice once cool.



Comments

'The loaf is lovely warm with butter or toasted with eggs and smoked fish.' Illustration: Zoe More O'Ferrall'

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Tags:  BreadBaking

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