Ingredients
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Method
-
Preparation
Preheat the oven to 230°C and grease the tin with oil.
5 min -
The batter
Mix together the cornmeal, baking powder and salt, then gradually add the water until you have a smooth, runny batter.
2 min -
Baking
Pour the batter into the tin and bake for 15–20 minutes, until the top is dark brown.
20 min -
Sprinkling
Remove from the oven and sprinkle the top with water.
1 min -
Resting
Cover and leave to cool, so that the bread softens and is easier to slice.
15 min -
Serving
Cut into squares or triangles and serve as a bread substitute alongside pickled cabbage or sarma, or for breakfast with kefir or yoghurt.
3 min
| Nutrient | Total (6 slices) | 1 slices |
|---|---|---|
| Energy | 1 445 kcal | 241 kcal |
| Fat | 15 g | 2,6 g |
| of which saturates | 2,2 g | 0,4 g |
| Carbohydrates | 309 g | 52 g |
| Protein | 28 g | 4,6 g |
| Fibre | 29 g | 4,9 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: none of the tracked allergens
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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