Heart-Healthy Polenta Bread
Discover a wholesome twist on traditional bread with our Heart-Healthy Polenta Bread recipe! This nutritious loaf combines the rustic texture of cornmeal (polenta) with the robust flavor of whole wheat flour and flaxseed meal, creating a fiber-packed base that's perfect for any meal. Sweetened lightly with honey and moistened with unsweetened almond milk and olive oil, this bread is dairy-free and brimming with heart-friendly ingredients. With a quick prep time of just 20 minutes and simple instructions, you’ll have a tender, golden loaf ready in no time. Serve slices warm or toasted, pair with your favorite spreads, or use as a foundation for savory creations. Ideal for those seeking a healthier alternative to traditional breads, this recipe also stores beautifully for up to three days—a perfect addition to any health-conscious kitchen!
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Recipe Information
Ingredients
- 200 grams cornmeal (polenta)
- 150 grams whole wheat flour
- 30 grams flaxseed meal
- 10 grams baking powder
- 5 grams baking soda
- 5 grams sea salt
- 60 milliliters olive oil
- 30 grams honey
- 300 milliliters unsweetened almond milk
- 15 milliliters lemon juice
Instructions
Preheat your oven to 180°C (350°F). Grease a standard loaf pan with a little olive oil or use parchment paper for easy removal.
In a large mixing bowl, combine the cornmeal, whole wheat flour, flaxseed meal, baking powder, baking soda, and sea salt. Stir well to ensure all dry ingredients are evenly distributed.
In a separate bowl, whisk together the olive oil, honey, almond milk, and lemon juice until well combined. Ensure the honey is fully dissolved into the mixture.
Pour the wet ingredients into the dry mixture, stirring gently until everything is just combined. Avoid over-mixing to keep the bread light and tender.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Place the loaf pan in the preheated oven and bake for about 40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve slices of this heart-healthy polenta bread on their own, or enjoy with a spread of your choice. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4884 mg | 212% | |
| Total Carbohydrate | 308.2 g | 112% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 27.4 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 678 mg | 52% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1275 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
