*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!!!
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!
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.