Wheat Cornmeal Bread for Bread Machine or by Hand

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 11/04/19
Whole Wheat Bread With Cornmeal
Bread Machine Whole Wheat and Cornmeal.

The Spruce / Diana Rattray
  • Total: 2 hrs 10 mins
  • Prep: 10 mins
  • Cook: 2 hrs
  • Yield: 1 large loaf (12 servings)
Nutritional Guidelines (per serving)
150 Calories
6g Fat
19g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 large loaf (12 servings)
Amount per serving
Calories 150
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 12%
Cholesterol 80mg 27%
Sodium 558mg 24%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 7%
Protein 5g
Calcium 47mg 4%
*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 yeast (active dry)
  • 1 1/3 cups water (room temperature)
  • 2 tablespoons sugar​ (dark or light brown)
  • 1 large egg (beaten)
  • 2 tablespoons butter (softened)
  • 1 1/2 teaspoons salt
  • 3/4 cup cornmeal
  • 3/4 cup flour (whole wheat)
  • 2 3/4 cups flour (bread)

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-by-5-by-3-inch loaf pan.

  10. Cover with a kitchen towel and let it rise in a warm, draft-ree 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!