Breads
Cornmeal Bread (Ribelbrot)
Ingredients
- 200 g (1 1/3 cups) coarse cornmeal
- 300 g (2 1/2 cups) strong bread flour
- 10 g (2 tsp) instant yeast
- 10 g (2 tsp) salt
- 1 tbsp honey
- 320 ml (1 1/3 cups) lukewarm water
- 2 tbsp olive oil
Method
- Combine the cornmeal, bread flour, yeast and salt in a large bowl.
- Dissolve the honey in the lukewarm water, then add to the dry ingredients along with the olive oil, mixing to a rough dough.
- Knead for 10 minutes until smooth and slightly elastic; the dough will feel a little more textured than an all-wheat dough due to the cornmeal.
- Cover and let rise for 1 hour, until roughly doubled in size.
- Shape into a loaf and place in a greased loaf tin.
- Cover and let rise for a further 40 minutes.
- Preheat the oven to 200C (400F). Bake for 35-40 minutes until golden and hollow-sounding when tapped.
- Cool completely on a wire rack before slicing.
Introduction: Ribelbrot takes the cornmeal at the heart of Liechtenstein's beloved Ribel porridge and bakes it into a dense, golden-crumbed loaf, blending maize with wheat flour.
Cultural Background: Ribelbrot takes the cornmeal at the heart of Liechtenstein's beloved Ribel porridge and bakes it into a dense, golden-crumbed loaf, blending maize with wheat flour. It reflects how thoroughly cornmeal became woven into Alpine Rhine Valley baking after its introduction, offering a slightly sweet, close-textured bread distinct from the region's rye loaves.
Tips: Coarse cornmeal gives the best rustic texture; very fine cornmeal can make the crumb slightly gummy. Brushing the top with a little milk before baking gives a softer, golden crust.
Variations: Add a handful of sunflower or pumpkin seeds to the dough for extra texture. A drizzle of local honey glazed on top just after baking adds a pleasant shine and sweetness.
Storage: Wrapped, keeps at room temperature for up to 4 days; freezes well for up to 2 months.
Reheating: Toast slices directly, or warm in a low oven (150C/300F) for a few minutes.
FAQs:
Q: Can I use fine polenta instead of coarse cornmeal?
A: Yes, though the texture will be denser and less rustic.
Q: Is this bread the same as the breakfast Ribel dish?
A: No, this is a distinct baked loaf, whereas Ribel is a fried cornmeal porridge, though both share the same cornmeal heritage.
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