To make corn puree take ½ Cup fresh corn kernels and boil in water until soft. Drain in a strainer and keep in the strainer for 15 minutes until all the water is drained.

Blend to a smooth puree using one tablespoon of water at a time do not use too much water. Puree should be thick like vada batter.

Dissolve the sugar in lukewarm water and add the yeast. Keep for about 5 minutes till the yeast turns frothy. Make sure water is not hot else it will kill the yeast.

Meanwhile sift the flour, pepper and salt together in a bowl.

Make well in the centre of the flour and add the yeast mixture, mustard, corn puree, sour cream. Mix gently with spatula and let it stay like this for 2 – 3 minutes for the flour to absorb liquids.

I do this in the food processor and then do the final kneading by hand. Then tip out the dough onto a lightly floured work surface. Knead by hand, adding a teaspoon of lukewarm water at a time until the dough is smooth, firm and just beginning to feel a little sticky. I fix a timer for 10 minutes and knead the dough for 10 minutes.

Place the dough in an oiled bowl, cover with a cling foil and allow to double in volume in some dark and draught free place. I keep it inside microwave. This usually takes 1 ½ hour.

After about 1 ½ hour or once dough has risen almost double in volume, turn it into lightly dusted surface and punch back to deflate it. Now shape the loaf.

Grease bread tin with oil and place the loaf in it. Again put it in dark and warm place for rising this usually takes 30 – 40 minutes.

Once the dough has risen once again. Preheat oven at 180 degree celcius.

Make a cut lengthwise on top. Brush the top with lukewarm milk. Sprinkle sesame seeds on top.

Bake for about 40 minutes. If tapped on the bottom the bread will sound hollow, once it is done. Cool on a rack for 2 – 3 hours before slicing. Store in airtight box in fridge.