Polenta Bread

Boil water with salt. Remove the pot from the heat. Stir in semolina and let it boil again while stirring. When boiling point is reached, place a cooking spoon diagonally across pot and lid on top. Reduce fire to low, stirring occasionally. After about 45 minutes the polenta is ready. Cool the cooked polenta until it is only warm to the touch.

Melt the yeast cubes in the water. Mix by hand with the polenta (if you like, you can add 1 to 2 tbsp. caraway seeds or possibly 1 to 2 tbsp. bread spices). Gradually sift the flour over it and stir it in well each time. It is best to work with bare hands at the beginning, later with a dough scraper (half-round cooking spoon). Leave to rise for 2 hours in a warm place, covered with a wet dishcloth.

Attention: the dough making is laborious, because the dough is very sticky.

Fill the finished dough into two greased loaf pans. Preheat oven to 200 degrees. Dough repeatedly, repeatedly wet with the lid closed , leave for half an hour. Then bake for 1 1/2 hours, turning down the heat to 150 degrees after 1 hour.

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