Colonial Bread

Colonial Bread

Interest in the request for BREAD MACHINE RECIPES was great, with dozens responding with their favorite flavorful plant based recipes. Most of these recipes that we will be sharing in the weeks ahead contain some unbleached bread flour. Some readers will object to the use of unbleached white flour in these recipes, but I personally do not have a problem with this because once a whole grain flour batter is placed into a 350-degree oven, a high percentage of the nutrients are destroyed by the heat anyway, and that unbleached white flour makes the finished loaf lighter and usually tastier. Also, the bread is not devoid of fiber because of the whole grains that it contains. Most of the recipes we will be sharing are meant for bread machines, but the same recipes can also be used for conventional bread making.


This is a recipe Rhonda and I shared on our restaurant's vegan menu ten years ago. It was always a big hit, with people constantly asking for the recipe. This bread is light, honey colored. It will sink a bit in the middle, but has a chewy crust and a sweet, rich, very satisfying flavor. ENJOY!


1 package yeast

3/4 cup rye flour

3 cups unbleached bread flour

3/4 cups yellow cornmeal

1 teaspoon Celtic sea salt

1/2 cup honey at room temperature

1 1/2 cups very warm water


Put all ingredients into pan in the order given, select white bread and push start.

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