All-American Bread(From "A Diary Of Bread")
A hearty, flavorful American bread with whole wheat, rye, and cornmeal, perfect for sandwiches or toast, offering a satisfying crust and tender crumb for bread lovers.
Ingredients
- 3/4 cup corn meal ⓘ
- 1/3 cup plus 2 tablespoons brown sugar ⓘ
- 1 1/2 tablespoons salt ⓘ
- 3 cups boiling water ⓘ
- 1/4 cup plus 2 tablespoons oil ⓘ
- 3 packages yeast ⓘ
- 1/4 teaspoon ginger ⓘ
- 1 teaspoon sugar ⓘ
- 3/4 cup warm water ⓘ
- 1 1/2 cups whole wheat flour ⓘ
- 3/4 cup rye flour ⓘ
- 6 cups sifted white flour ⓘ
Instructions
- Stir corn meal, brown sugar, oil, and boiling water together. Cool to lukewarm.
- In a small bowl, add yeast, sugar, and ginger to 3/4 cup warm water. Let it sit until frothy.
- Add the yeast mixture to the cooled corn meal mixture and stir well.
- Add the whole wheat flour and rye flour to the mixture.
- Gradually stir in enough white flour to make a moderately stiff dough.
- Turn out onto a floured surface and knead about 8 minutes until smooth and elastic, or use an electric mixer.
- Place the dough in a greased bowl, cover, and let rise until doubled in size.
- Punch down the dough, turn out onto a floured surface, and divide into 3 parts.
- Shape each part into a loaf and place in greased loaf pans.
- Let the loaves rise until almost double in size.
- Bake at 350°F (175°C) for about 40 minutes, until loaves sound hollow when tapped.
Tips & Substitutions
For a lighter texture, consider using bread flour instead of all-purpose flour for better gluten development. If you're short on time, you can substitute the yeast with a quick-rising yeast and follow the package instructions. Adding seeds like sunflower or pumpkin can enhance the flavor and nutrition of the bread.
Serving Suggestions
This All-American Bread pairs beautifully with Garlic-Herb Steak Marinade for a hearty meal. Serve it alongside soups or stews, or enjoy it as toast with jam or butter for breakfast. It also makes a fantastic base for sandwiches, particularly with savory fillings or fresh veggies.
Storage & Reheating
Once cooled, wrap the bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a freezer bag for up to 3 months. Reheat slices in a toaster or briefly in the oven for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of All-American Bread(From "A Diary Of Bread") contains roughly 2019 calories, with 26g protein, 344g carbohydrates, and 63g fat. It is an excellent source of iron (65% of the Daily Value), protein (52% of the Daily Value), and dietary fiber (52% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of flour in this recipe?
Yes, you can experiment with different flours. For instance, substituting some of the white flour with spelt or oat flour can add unique flavors and textures. Just be aware that the hydration level may need to be adjusted based on the flour used.
How do I know when the bread is done baking?
The bread is done when it sounds hollow when tapped on the bottom. You can also use an instant-read thermometer to check; the internal temperature should be around 190°F (88°C) for a perfectly baked loaf.
What can I do with leftover bread?
Leftover bread can be used in various ways! Turn it into croutons for salads, make breadcrumbs for coating, or use it for French toast. You can also try recipes like Popcorn Gone Nuts for a fun snack pairing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).