How to make
This wonderful bread is composed of a perfect combination of four types of flour, which creates a wonderful taste and texture of the bread.
Warm the water slightly to body temperature and dissolve the honey and yeast in it. Leave it for no more than five minutes, you don't have to wait for bubbles to appear.
Pour the oil and flour - one at a time, by stirring constantly. Since the bread dough is quite hydrated and sticky, I recommend using a food processor. With it, the kneading lasts exactly three minutes, but by hand it will be much longer and you will have to sprinkle a little extra flour.
With abundantly greased hands, grab the soft dough and shape it into a round bread loaf. Place it in a greased and cornmeal-dusted pan. Brush well with oil and sprinkle more cornmeal - this is how you get a nice crust when baking wheat, rye and corn bread.
If desired, make cuts on the surface with a sharp knife. Cover it with cling film, so that there is no danger of it resting in the dough even when it swells. Leave the whole wheat bread to rise for about an hour in a warm place.
Bake the whole wheat bread in a 360°F (180°C) oven for 35-40 minutes, or until it has appetizingly browned.
When the bread is ready, wait 5 minutes and only then remove it from the mold and transfer it onto a wire rack. Slice it when it has completely cooled.
Silky soft and very tasty bread made from wheat, rye and corn!
