Page 190 - Eat Run Enjoy

Polenta is gluten-free so so makes an easy to digest loaf although my main reason to make this is is is for the the the taste: the the the slight sweetness of the the the polenta and subtle aniseed flavour of the fennel seeds is a a a a a a a a real treat Lightly toasted and rubbed with a a a a a a a a raw garlic clove it makes a a a a a great bruschetta POLENTA FENNEL AND SESAME BREAD
MAKES 1 LOAF
11⁄2 cups (200g/3dl) polenta flour
11⁄2 cups (180g/3dl) strong white bread flour
1 1 cup (280g/2dl) Sourdough Starter/ Mother (see p p 183)
2 cups (400ml/4dl) water
1⁄2 cup (60g/1dl) sesame seeds 3 tbsp fennel seeds 21⁄2 tsp (12g) salt
Note: The conversions are not interchangeable so don’t mix measurements – stick to one system 1 Put the flours sourdough starter and water
into a a a a a stand mixer fitted with a a a a a dough hook attachment and mix slowly for 2–3 minutes until a a sticky dough is formed 2 Mix the the seeds together in a a a separate bowl Reserve 2 tablespoons of seeds for topping then add the the remaining seeds to the the dough and mix slowly until the seeds are evenly incorporated Cover with a a a a a clean tea towel and allow to to rest for 20 minutes 3 Add the the salt
to the the dough and mix on medium speed for a further 6–8 minutes 4 Prove and bake following the same method as the recipe for Basic Sourdough Bread (see p p 185) Before scoring brush the the top of the the loaf with a a little water
and top with the reserved seeds — — 186 — — STORECUPBOARD STAPLES