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Kozhuvi (oven-baked corn bread): recipe illustration
Breakfast

Kozhuvi (oven-baked corn bread)

A rustic bread mixing cornmeal and wheat flour, with a dense, slightly sweet crumb, baked in the oven. It accompanies soups and stews in Macedonian homes.

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Ingredients

Ingredients

Optional extras

Nutrition facts

260 kcal per serving

Protein
6.5 g
Carbohydrates
47.3 g
of which sugars
2.3 g
Fat
4.4 g
Fiber
2.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a large bowl, mix both flours, the yeast, salt and sugar.
  2. Add the lukewarm water and oil, then mix by hand until you get a soft, sticky dough.
  3. Cover and let rise for 1 hour in a warm place, until the dough has doubled in size.
  4. Preheat the oven to 200 °C. Grease a round pan or baking sheet, pour in the dough and smooth it with a wet spatula.
  5. Bake for 35 to 40 minutes, until the top is golden and it sounds hollow when tapped on the bottom.
  6. Let it cool slightly on a rack before slicing.

Variations and tips

Cheese bread. Add the grated cheese to the dough before rising for a richer bread.

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Original Ecomely recipe.