There’s nothing quite like the aroma of freshly baked bread filling your kitchen, and this Rustic Whole Wheat and Cornmeal Loaf is a true sensory delight. The combination of whole wheat flour and cornmeal gives it a wonderfully hearty texture and a nutty, slightly sweet flavor, enhanced by a touch of rich molasses. It’s the perfect weekend baking project, yielding a beautifully high, round loaf with a wonderfully chewy crumb and a crisp, golden crust. Slice it up for sandwiches, toast it for breakfast, or simply enjoy a warm, buttered piece straight from the oven.
Ingredients
• 1 tablespoon / 7g active dry yeast
• 1⅔ cups / 400ml warm water, about 110°F or 43°C
• 1 tablespoon / 15g granulated sugar
• 3 tablespoons / 60g molasses
• 3 cups / 360g whole wheat flour
• 1 cup / 120g all-purpose or bread flour
• 1 cup / 120g yellow cornmeal, plus more for dusting
• 1 tablespoon / 18g salt
• 2 tablespoons / 28g unsalted butter, melted
Instructions
1. In a large bowl, dissolve the yeast in the warm water along with the sugar and molasses. Let it sit for 5-10 minutes until it becomes foamy. In a separate bowl, whisk together the whole wheat flour, white flour, cornmeal, and salt. Add about 1½ cups of this dry mixture to the yeast liquid and stir vigorously until a smooth, wet batter (or ‘sponge’) forms. Cover and place in a warm spot to rise for about an hour, or until bubbly.
2. Stir down the risen sponge with a spatula. Add the melted butter and gradually stir in the remaining flour mixture until the dough becomes too stiff to mix. Turn the shaggy dough out onto a lightly floured surface. Begin to knead gently, incorporating just enough flour to prevent sticking. Knead for 8-10 minutes, until the dough is smooth, even-textured, and elastic.
3. Form the dough into a ball and place it in a lightly buttered bowl, turning it once to coat the top. Cover the bowl with a clean towel and let it rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size. Gently punch the dough down, knead it a few times on your board, and shape it into a high, round loaf, pinching any seams together at the bottom. Place the loaf on a baking sheet that has been buttered and lightly dusted with cornmeal. Cover and let it rise again for 45-60 minutes, until it has almost doubled.
4. Preheat your oven to 400°F / 200°C. Using a very sharp knife or a bread lame, cut a shallow cross into the top of the loaf. Lightly brush the entire surface of the loaf with cold water. Bake for 40-45 minutes, or until the crust is a deep golden brown and the loaf sounds hollow when you tap the bottom. Let it cool completely on a wire rack before slicing.
Nutritional Information
• Serving Size: 1 slice (assuming 16 slices per loaf)
• Calories: Approx. 160 kcal
• Highlights: An excellent source of dietary fiber from whole wheat and cornmeal. Provides complex carbohydrates for sustained energy and contains essential minerals like manganese and selenium.
Pro Tips
• for the Perfect Loaf
• Ensure your water is warm, not hot (around 110°F / 43°C), to properly activate the yeast without harming it.
• When kneading, use only the minimum amount of extra flour needed to prevent sticking. Too much flour will result in a dense, dry loaf.
• For a guaranteed perfect bake, check for doneness with an instant-read thermometer. The internal temperature should be between 190-200°F (88-93°C).
• Let the loaf cool completely before slicing. Cutting into hot bread can release steam and result in a gummy texture.
FAQ
Q: Can I make this whole wheat cornmeal bread vegan
A: Yes, this recipe is easily adapted for a vegan diet. Simply substitute the 2 tablespoons of unsalted butter with an equal amount of plant-based butter or a neutral-flavored oil like olive oil or melted coconut oil. All other ingredients are typically plant-based.
Q: How should I store this homemade vegetarian bread to keep it fresh
A: For optimal freshness, store the completely cooled loaf in a bread box or a paper bag at room temperature for up to 3 days. For longer storage, slice the loaf and freeze it in an airtight freezer bag for up to 3 months. You can toast slices directly from the freezer.
Q: What can I use instead of molasses in this recipe
A: If you don’t have molasses, you can substitute it with an equal amount of pure maple syrup or agave nectar. This will slightly alter the flavor, giving it a lighter sweetness, but the bread will still be delicious.
Q: Is this vegetarian bread a good source of protein
A: This bread provides a moderate amount of plant-based protein from the whole wheat flour. To create a high-protein vegetarian meal, serve a slice with toppings like almond butter, hummus, mashed avocado with hemp seeds, or a savory tofu scramble.
