Buckwheat and Blue Cornmeal Bread


This recipe was an experiment gone awry. Based off a no-knead bread recipe I found on the New York Times website, about the only thing this bread is good as is toast. Perhaps it would make an OK crouton. I tried two different variations of this recipe before calling my experiment a bust.

The first attempt used two cups of buckwheat flour and came out really dark. It also tasted like cardboard. I threw it in the compost bin before it had even begun to cool. Here’s the recipe that tastes a little less like cardboard (I think mainly because of the sesame seeds on top – the only ingredient I could actually taste in the bread).

If you dare try this recipe and it actually turns out good, please email me and tell me your bread making secrets.


  • 2 c. bread flour
  • 1/2 c. buckwheat flour
  • 1 c. blue cornmeal
  • 1 tsp. instant yeast
  • 1 1/2 tsp. salt
  • 1 1/2 c. water, luke warm
  • Oil as needed
  • Sesame seeds


  1. Combine flours, cornmeal, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be slightly sticky. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
  2. Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Sprinkle with sesame seeds (to taste). Cover with plastic wrap and let rest 1 hour more.
  3. Preheat oven to 350 degrees. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. Remove bread from pan and cool on a rack.

Recipe rating: 1/2


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