- 1 dl corn kernels, frozen are fine
- 150 g corn flour.
- 200 g white wheat flour.
- 2.5 g salt
- 3.5 g baking soda
- 300 ml soy milk or water.
- 15 ml lemon juice.
Set oven to 230C. While the oven is preheating, combine dry ingredients in a mixing bowl and wet ingredients in another. Once the oven is ready, mix in the liquid quickly and fold in the corn kernels. Form the dough into a boule, take a dull knife and make a deep cross across the dough. Bake for about 25 minutes rotating the tray once.
