Whole wheat cornmeal bread from Bread Machine Baking, Perfect Every Time: 75 Foolproof Recipes for Every Bread Machine on the Market -- Including Yours by Lora Brody and Millie Apter

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Notes about this recipe

  • eliza on November 28, 2025

    I made the carrot variation (noted on p. 112 in my book). The other ingredients stay the same with the addition of 1 small carrot, grated. I milled my own red fife for the flour. Very nice and you can actually taste the carrot. I plan to try rolls from this carrot variation soon.

  • eliza on April 08, 2019

    This is one of my top 2-3 bread machine recipes, and I continue to make it frequently. Lovely texture from the cornmeal. Can sub molasses for the honey, and I always use olive oil for the butter. Just a note, this dough tends to be wet; best to start with 1 cup water then add more if needed. A nice high loaf, slices well for sandwiches or toast. Also makes great rolls. I get 9 95g rolls baked in 9” pan. 375 for about 15 min with steam then a few more min without steam to crisp undersides.

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