Wheat Cornmeal Bread for Bread Machine or by Hand

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 04/12/22
Whole Wheat Bread With Cornmeal
Bread Machine Whole Wheat and Cornmeal

The Spruce / Diana Rattray
Prep: 10 mins
Cook: 2 hrs
Total: 2 hrs 10 mins
Servings: 12 servings
Yield: 1 large loaf
Nutrition Facts (per serving)
199 Calories
3g Fat
36g Carbs
6g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 199
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 8%
Cholesterol 21mg 7%
Sodium 291mg 13%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 6g
Vitamin C 0mg 0%
Calcium 13mg 1%
Iron 1mg 5%
Potassium 97mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This whole wheat cornmeal bread may be prepared in the bread machine or by hand.

This is a fabulous yeast bread for toasting, and it makes delicious sandwiches, too. The cornmeal and whole-wheat flour add just enough texture to the bread, and a small amount of brown sugar sweetens it perfectly.

Ingredients

  • 2 1/2 teaspoons active dry yeast

  • 1 1/3 cups water, room temperature

  • 2 tablespoons brown sugar, dark or light brown

  • 1 large egg

  • 2 tablespoons unsalted butter, softened

  • 1 1/2 teaspoons salt

  • 3/4 cup cornmeal

  • 3/4 cup whole-wheat flour

  • 2 3/4 cups bread flour

Steps to Make It

Bread Machine Method

  1. Gather the ingredients.

  2. Add ingredients to the bread machine in the order recommended by your bread machine manufacturer. Bake on basic cycle, medium crust.

Conventional Method

  1. Gather the ingredients.

  2. In a large mixing bowl, combine the yeast and brown sugar in warmed (about 105 F) water and let stand for 10 minutes.

  3. Whisk in the egg and softened butter, and then add the salt, cornmeal, whole-wheat flour, and bread flour; mix with hands or dough hook.

  4. Turn the dough out onto a floured surface and knead until smooth and elastic, about 8 to 10 minutes. Alternatively, knead with a stand mixer and dough hook.

  5. Grease a large bowl with butter or oil.

  6. Put the dough into the bowl and turn so all sides are greased.

  7. Cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until doubled.

  8. Punch the dough down and shape into a loaf.

  9. Turn the dough into a buttered 9 x 3-inch loaf pan.

  10. Cover with a kitchen towel and let it rise in a warm, draft-free place for about 45 minutes, or until doubled.

  11. Position the oven rack in the middle of the oven.

  12. Preheat the oven to 350 F. 

  13. Bake the bread for about 30 to 40 minutes, or until golden brown.

  14. Serve and enjoy.