Breads & Biscuits

Honey Cornmeal Wheat Bread

May 12, 2011
I think I just made the best bread I have ever made.  A bread filled with both bread and wheat flour.  Then cornmeal mixed throughout, and the sweetness of honey added in.  Mmm…mmm…mmm.  When I saw this recipe online I was intrigued with the cornmeal aspect.  It seemed like a cornbread recipe, but not as grainy because of the large amount of flour.  We’ll, this recipe definitely exceeded my expectations!
This bread was moist and incredibly flavorful!  The honey added the perfect sweetness, and the cornmeal added a great texture.  The texture was soft and mouthwatering, but it also had this dense quality that was addicting.
After I took one bite of this bread, I wanted more. And then I wanted more.  And then more.  I could not get enough of this bread!  I have, and will always be, a BIG bread person (and I mean big), but this recipe definitely took me over the top!
Normally, because it is just me and Steve, I make half recipes of a lot of desserts and breads.  But, for some reason, I decided to make the whole recipe of this bread.  And wow, am I happy I did!  We ate both loaves!
We ate this bread with dinner, made sandwiches with it, ate it with cheese and salami, had it simply with just butter, and even just ate it by itself.  This bread is versatile in so many ways!  I would definitely recommend this bread to anyone and everyone 🙂… Enjoy!

Cornmeal Honey Wheat Bread
For Printable Recipe, Click here!
Makes: 2 loaves
¾ Cup Warm Water
1 package Active Yeast
Pinch of Sugar
1 ½ Cups Warm Milk
4 tbsp. Unsalted Butter (Melted)
1/3 Cup Honey
1 tbsp. Salt
1 cup Cornmeal
3 Cups Bread Flour
2 Cups Whole Wheat Flour
Dissolve the yeast in the warm water and sugar.  Let it sit for at least 5 minutes.
Combine the milk, butter, and honey in the bowl of a stand mixer.  Add the salt, cornmeal, and 1 cup of bread flour.  Mix to combine.  Add the yeast mixture and the rest of the bread flour, 1 cup at a time. Mix until incorporated.  Add the whole wheat flour, ½ cup at a time.  If the dough is still stick, add more wheat flour.
Knead the dough, either with the dough hook in the mixer or by hand, for about 5 minutes.  Knead until the dough is smooth and elastic.
Transfer the dough to a lightly oiled large bowl.  Cover with a clean towel and let rise for at least 2 hours.
Place the dough on a lightly floured surface.  Divide the dough in half and shape each half into an oblong loaf.  Line a baking sheet with a silicone mat or parchment paper.  Sprinkle some cornmeal on the mat/paper.  Place the loaves on the baking sheet and cover with a clean towel.  Let rise for 45 minutes.
Preheat the oven to 375 degrees F.  Bake the bread for about 45 minutes.  You know the bread is done when you tap the dough and it sounds hollow.  When done baking, transfer the bread to a cooling rack and cool until it reaches room temperature.  Serve and enjoy 🙂!
Recipe adapted from Cooking Books, who adopted it from Beth Hensperger’s Beth’s Basic Bread Book.

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