Rye and Corn bread (bread machine)

by Joao Luis
(Portugal)

I adapted this recipe from a very old handmade recipe for this very tasty bread that is eaten in northern Portugal with cabbage soup.

This is the order of the ingredients:

15ml vegetable oil
350ml tap water
5ml salt
250g corn flour
250g rye flour
10g malted barley
15ml active dry yeast

Now just pick a long baking program (wholemeal or french bread), weight 750g, dark crust.

If at the end it isn't hard to the touch just give it an extra 30min baking.

It is mostly appreciated in small wedges not in big slices and please don't spread anything on it because you may spoil the superb taste!