Corn bread with sunflowers' seeds



200 g of Molino Rossetto Manitoba flour
200 g of Molino Rossetto yellow fioretto maize flour
100 g Molino Rossetto W330 flour
270 ml of water
2 tablespoons of extra virgin olive oil
35 g of Molino Rossetto brewer’s yeast
5 g of Molino Rossetto diastase malt
1 teaspoon of salt


First of all, in the bowl of the stand mixer, sift all the flours, add the malt and the dried yeast. Combine all the ingredients. Melt in water a teaspoon of salt and the oil. With the stand mixer in action pour the water (with salt and oil) in the bowl with flour and knead for 10 minutes at low speed.
Let the dough rise for 3 hours covered with clingfilm, or a rag, in a warm place to protect from airflow.
After the rising time, flour with maize flour the pastry board and form the dough into 10 buns (85 g or so each). Covered the baking tray with baking paper and lay down the buns, cover with a rag and let them rise for an hour.
Preheat the fan-assisted oven to 190°C and bake the buns. On the baking tray put a little bowl with water to maintain the ideal humidity. Let it cook for 40-45 minutes. The buns crust should be gold.
Let the buns cool on a grill.
If you have not a stand mixer, you can use the same preparation, using a big bowl, kneading with hands.

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