Yeast corn bread

Directions

1. Sift together the flours into a bowl.

2. Take a quarter of this mixture and beat to a smooth slurry with 200ml water.

3. Add 200ml water to a saucepan and bring to a boil.

4. At this point whisk in the flour slurry, stirring constantly.

5. Whisk until smooth and bring just to a boil then take off the heat.

6. Combine the remaining flour, yeast and salt in a large bowl.

7. When the flour paste has cooled completely work this into the flours in the bowl.

8. Knead to form a light batter, adding more water as needed.

9. Cover the bowl and set aside to prove for 60 minutes.

10. When the dough has risen, knock back lightly then take a springform cake pan and grease lightly.

11. Pour the batter into the cake pan, making five layers, each separated by sheets of greaseproof (waxed) paper.

12. Sit the cake tin in a deep roasting dish and fill the dish with boiling water.

13. Transfer to an oven pre-heated to 180°C and bake for about 15 minutes, or until cooked through and set.

14. Turn the cakes out onto a wire rack then repeat the baking process with the remaining batter.

15. When the corn breads are still warm, separate them into individual cakes.

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