Traditional Black Sea cornbread is known for the rich golden color and mild sweetness of cornmeal. A staple alongside regional dishes such as anchovy meals and cheese, this loaf is loved for its crisp crust and moist interior.
Mix half of the cornmeal with one 200 ml measure of boiling water. Let stand until lukewarm. This step helps keep the bread moist.
Add the sugar and yeast to the remaining lukewarm water and let stand. Combine the soaked cornmeal, remaining cornmeal, wheat flour, cooking oil, salt, and yeast mixture to make a soft dough.
Transfer the dough to a greased pan, cover, and let rise in a warm place for half an hour.
Bake in an oven preheated to 200°C / 390°F until the top is golden and crisp. Remove from the oven and let rest briefly before slicing.
Cornmeal is gluten-free, so a little wheat flour is added to help the loaf hold together; this recipe contains gluten. Let the bread rest briefly after baking to make it easier to slice. It tends to stale quickly and is best eaten fresh.
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