Corn Bread with Psyllium

For the mother dough:

100 g brown rice flour + with white rice flour ratio 50:50
100 g water
1/8 of dried yeast
1 tsp honey or sugar

For the bread dough:

1/4 tsp dried yeast + 100g warm water (110f)
1 Tbsp of honey or sugar (optional)
1 Tbsp of oil ( any in hand) (optional)
500 g cold water
2 tsp sea salt
100 g oat flour (you may replace for adlai as well)
200 g corn flour
whole mother dough
55 g tapioca starch
3 tbsp of crashed chia
30 g psyllium husk

Instructions:

For the mother dough:

In a bowl mix the rice flours 50g brown and 50g white, sift in a colander to mix the
particles very well, add the yeast in the flour, stir with a whisk, then add water at room
temperature. Let to grow a double size. I usually do the mother dough overnight, or in the
morning to use after 6 hours depend if the day is hot, maybe faster, just adjust at your
climate needs. If it is hot in 6 hours will be done and ready to use for making bread.

For the bread dough:

Dissolve the honey or sugar in the warm water, then add the yeast and let to proof for 15
minutes.

Combine proofed yeast, cold water, honey, and olive oil in a large bowl. Add the mother
dough and stir with a whisk until complete dissolved.

Add the corn flour, adlai flour or oat flour, crashed chia seeds, sea salt in a bowl and sift
them to aerate. Then add the liquid mixture and stir with a whisk until ingredients
become a smooth mixture without lumps.
Finally add the psyllium husk and now it is important to quickly whisk it all together.
After a few minutes the dough stabilizes and then I usually take a spatula and work the
dough so that the bottom layer is incorporated and the dough is smooth.

Now cover the bowl and leave to rise for 30 minutes if it is hot day if it is cold will take
1.30 minutes or 2. Make sure to turn on the oven at 225C (425 F) in time so that it is
warm when it’s time to bake the bread.

When the dough is ready, place it to a flour-dusted baking table. Gently mould the dough
and form it to a desired shape. Sometimes I make it round, but usually oval since I think
it’s easier to cut. Place it on a baking tray, use a cloth to cover the bread and let it prove
for a 20 minutes more.

In my oven, I always have a warm tray at the bottom and when I set the bread in place I
pour some cold water on it, which forms steam and in the end gives you a beautiful
bread.

When the bread is ready and the oven is hot, you can either set the bread directly or, if
you prefer, cut the bread. I usually first dust it with some flour and then cut with a bread
knife into any pattern. Then it’s time to bake the bread. Open the oven and quickly place
the bread tray in the middle of the oven and then pour cold water on the tray in the
bottom of the oven. Bake the bread for 60-70 minutes. I always bake my bread for 70
minutes, and generally speaking, gluten-free bread is preferably to be baked a little
longer. Let it cool on a wire rack, and as usual with this type of recipe it is most important
to let the bread rest in peace and quiet before you eat it. Preferably for 6-8 hours or
overnight.

John 6:35 And Jesus said unto them, I am the bread of life: he that cometh to me shall
never hunger; and he that believeth on me shall never thirst.

Blessings,

Ana Maria