Polenta Bread
Polenta Bread is a rustic, savory loaf that combines the hearty texture of yellow cornmeal with the nutty depth of whole wheat flour and the lightness of all-purpose flour. Infused with the delicate aroma of fresh rosemary and lightly sweetened with honey, this bread strikes the perfect balance between earthy and sweet. Olive oil lends a subtle richness, while buttermilk ensures a moist and tender crumb. Quick to prepare and baked to golden perfection in just 40 minutes, this versatile bread is ideal for pairing with soups, salads, or enjoying on its own as a satisfying snack. Whether served warm or at room temperature, this Polenta Bread recipe is a must-try for fans of rustic, homemade baked goods.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 120 grams Yellow cornmeal (polenta)
- 240 grams Whole wheat flour
- 60 grams All-purpose flour
- 10 grams Baking powder
- 3 grams Baking soda
- 5 grams Salt
- 60 milliliters Honey
- 60 milliliters Olive oil
- 2 large Eggs
- 360 milliliters Buttermilk
- 15 grams Chopped fresh rosemary
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the polenta, whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Mix until well combined.
In a separate bowl, whisk together the honey, olive oil, and eggs until smooth.
Gradually add the buttermilk to the wet mixture, mixing steadily to ensure a smooth consistency.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined – the batter should be thick and slightly lumpy.
Fold in the chopped rosemary, dispersing it evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Place the loaf pan in the preheated oven and bake for 40 minutes or until a skewer inserted into the center of the bread comes out clean.
Allow the polenta bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serve warm or at room temperature, perfect alongside soups, salads, or as a tasty standalone snack.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 561 mg | 24% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.3 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 217 mg | 5% | |
*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.
