Recipe by BENNETT.MAYO
"Sweet whole wheat bread with a crunch of corn meal, dark crust and best of all, my kids love it!"
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1 1/4 cups
warm water (110 degrees F/45 degrees C)
1 1/2 tablespoons
instant powdered milk
1 1/2 teaspoons
whole wheat flour
2 1/2 teaspoons
active dry yeast
For people who prefer not to use powdered milk or a bread machiene:
Use 1 and 1/4 cups milk. Heat milk til scalding and add butter. Set aside til lukewarm, add honey and sugar. Proof yeast in mixture then add salt and cornmeal. Gradually stir in flour and kneed for 8-10 minutes. Cook in 350º oven for 30-35 minutes.
Works great! Thanks for the recipe.
I tried this recipe twice and both times the bread was super dense and didn't rise... It's not the yeast, I tested it. So, I can see that the taste is good, the cornmeal definitely adds a lot to it. But for me, super dense and then, very crumbly.
This was a very good wheat bread. I had to add about 1/3c more flour. I will reduce the sugar and honey next time by half, as I found this bread a bit sweet for everyday use. I don't keep cornmeal in my pantry, so I used 1/4c of Red River (or sunny boy) whole grain cereal. I love hearty whole grain breads, and this is better than any other bread machine loaf I have made from my bread maker. I did my last rise out of the machine, basted it with butter, and baked at 350f for 25 mins next time I will bake at 325f for at least 35 mins, as it was a bit under done, but the crust was quite dark. I also made a second batch, and divided it into 12 dinner rolls and baked at 325f for 35 mins these turned out perfectly. Thanks for a great starter recipe!!!
Yeah!! I finally found a wonderful and easy wheat bread. My husband and I loved it. Thanks
This is great bread, very moist. I enjoyed the corn meal crunchy crust but I usually make it without the corn meal and instead add more whole wheat. My kids especially love it this way for their peanut butter and jelly sandwiches. I feel great giving my kids such healthy bread!
This recipe was AWESOME. I grind my own grain so I used freshly ground wheat and cornmeal; and what I came up with was a moist and delicious loaf. Thanks!!!!!
The best flavor of any whole wheat bread I've made. My 13 year-old daughter had a piece this morning, plain bread with nothing on it, and asked if I would make it again. That's pretty high praise. Thanks!
This recipe produces a great light textured wheat bread. The corn meal gives added goodness to texture and taste. I made a few minor substitutions such as using powdered buttermilk for regular powder milk, 2 cups of whole wheat flour plus 1 cup of bread flour. My only problem was I used 3 teaspoons of dry yeast which was too much with the bread flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat Bread III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 178
** Calories from Fat: 32
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