Where I come from, when you put corn grits into bread, the bread is called frmentenjak (kukuružnjak), and when you put cooked polenta (left over from the day before), then the bread is called palentenjak. It is distinguished by a wonderfully soft and fluffy structure, and durability that lasts for several days, and it is also excellent as toast!

People used to be in want of bread, and so they did not squander it nor cut it in big pieces, but they saved it on every slice. They also did not bake bread every day, but only maybe two times a week. Baked bread or unleavened bread would be wrapped in a white tablecloth and would be kept in a drawer of a china cabinet or a kitchen cabinet, many times even locked under a key, because as the old folks would say, “children could eat the devil himself”. Bread used to be baked also out of rye flour, wheat flour or wheat flour mixed with barley flour, and in times of great trouble, such as war and hunger, they would put cooked potato or a handful or two of corn flour. Bread was also made with sord apple or wild medlar, and so a handful of flour would be saved.

Lidia M. is writing about this simple and delicious bread from Kvarner cuisine.

Advice
Mix the pastry with 400 g (14 oz) flour, adding the remaining flour in the end, so that it does not stick to your hands.

Preparation time
80 minutes