The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Purple Corn Spelt Bread with Ricotta & Rice

isand66's picture
isand66

Purple Corn Spelt Bread with Ricotta & Rice

I've been wanting to try milling some dried corn into flour for some time and finally found some on Amazon a little while ago.  For this bake I used around 17% fresh corn flour so it didn't really add much purple color as I had hoped, but it smelled amazing after milling and did add a nice subtle corn flavor to the bake.

I had some leftover rice so I added some into the mix along with some ricotta cheese to make a nice soft and flavorful dough.  This one smelled like you could eat it before even baking it!

Above you can see the milled four with its slight purple tinge.

Here are the Zip files for the above BreadStorm files.

The bread came out great. The crumb was nice and open and moist and tasted fantastic.  This one is a keeper for sure and worth trying.  The nutty flavor of the spelt was really complimented with the corn flour and made for one tasty bread.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, Ricotta Cheese, olive oil, rice and salt and mix on low for 4 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

 

Comments

trailrunner's picture
trailrunner

Did I see them also over on Perfect Sourdough ?  Where did you get the purple corn ? I love it  !  Your use of " oh I had some cooked rice and ricotta" always sounds like me when I am cooking dinner. I never think to use it in my bread though. Got to remember your bakes so I'll have leftovers to add. c

trailrunner's picture
trailrunner

Did I see them also over on Perfect Sourdough ?  Where did you get the purple corn ? I love it  !  Your use of " oh I had some cooked rice and ricotta" always sounds like me when I am cooking dinner. I never think to use it in my bread though. Got to remember your bakes so I'll have leftovers to add. c

trailrunner's picture
trailrunner

Did I see them also over on Perfect Sourdough ?  Where did you get the purple corn ? I love it  !  Your use of " oh I had some cooked rice and ricotta" always sounds like me when I am cooking dinner. I never think to use it in my bread though. Got to remember your bakes so I'll have leftovers to add. c

isand66's picture
isand66

I guess you really like this one since you posted 3 times 🤭.

I found the corn on Amazon.  It wasn’t too expensive either.  If you need the exact vendor let me know and I’ll send it to you after I find it.  I have grown fond of adding ricotta and love the rice additions.

i need to make an actual corn bread with the fresh corn.   It smells out of this world.

Best regards 

Ian

Yippee's picture
Yippee

Hi, Ian, 

This must taste yummy! 😋😋😋 You have endless creativity for cheese bread! Well done! 

Corn kernels seem very hard. Would grinding them stress your mill? 

Happy Baking!

Yippee

isand66's picture
isand66

This was a tasty one.  Glad you like it.  The corn kernels were no issue with Mockmill and the flavor was amazing.  I need to make a corn bread soon as I know it will be so tasty.

Happy Baking!

Ian

trailrunner's picture
trailrunner

if you remember I milled popcorn before I realized that was a no-no with the mock mill or any other mill. I stopped and put it through a powerful blender first and then went back and milled it and had no problem with the Mockmill accepting it. The flavor of the corn when baked in corn bread or cooked as polenta is simply staggeringly good . You will never go back to store bought !  I made polenta the other night with the fresh ground popcorn. You need to use the double boiler and use only milk for the liquid. I used 2% the other night but I usually use whole milk. You won't believe the flavor. Served with roast pork and onions and peppers over all of it with parmesan grated....be still my heart. Enjoy !  c

isand66's picture
isand66

That helped me make sure to buy the right kind of corn.  I will have to try making polenta soon.  That sounds wonderful and I love a good polenta especially with some cheese mixed in 😎😋.

 

 

Elsie_iu's picture
Elsie_iu

tends to be pretty mild in bread. My latest whole grain bread  included 30% sprouted corn but the corn flavor still wasn't very prominent. I think we should probably go for Masa Harina if a strong corn taste is desired. 

The crumb of your bread looks moist and soft as always! I suspect the cooked rice and ricotta must have played a role in it. Do you find the olive oil necessary? I can't imagine how your bread would need an additional source of moisture. And you probably won't be able to taste it...?

Nice bake!

isand66's picture
isand66

The olive oil probably could have been left out of this one.  It didn't add much flavor but did make the dough more silky.  

For even more corn flavor mixing some fresh corn can help as well.

Happy Baking.

Ian

MontBaybaker's picture
MontBaybaker

We grew a small plot of red dent corn last year, but our soil was off & yield was small (at least the deer didn't invade).  Just remembered that after drying I vacuum-sealed and put it in the freezer (no mill then).  Will have to grind & use it.  Your bakes always look great, and those that I've tried have been so flavorful.  Looks like another winner!    

isand66's picture
isand66

I hope you get to try this one or at least something close.  I was very happy how it turned out.  I'm away in Vegas for a trade show and look forward to eating the frozen loaf I left at home.

Appreciate your kind words!

Best Regards,

Ian