Polenta and Yogurt Bread

This is a spongy bread good to be combined with spicy salami…Ingredients:

. 130 g of polenta flour

. 370 g of wheat flour

. 25 g of yeast

. 2 teaspoons of sugar (to add to the yeast)

. 2 teaspoons of salt

. 1 cup of natural yogurt

. 1/4 cup of olive oil

. warm water (5 tbsp to add to the yeast…and a little to add to the bread dough)

. 2 teaspoons of fennel seeds

In a bowl mix the yeast, sugar and 5 tbsp of warm water and it stand for a few minutes. Mix the flours, the salt and add the yeast mixing with fingertips. Add the yogurt, the olive oil and mix until the flour has been almost totally aborbed. Add warm water if necessary. Mix the dough for at least 10 minutes, then let it stand covered with a cloth for 1 hour and a half. After that time mix the dough again and add, if you like, the fennel seeds. Make the little breads (12…) and put them into a baking pan. Let stand for another hour. After that put into the pre heated oven (200°) for 15 minutes. Low the temperature to 180° and let them bake for another 10-15 minutes…you will have to control according to your oven…they must have a golden colour…