Yeast Corn Breakfast Bread (Vegan) / #BreadBakers

Cornmeal bread has a lovely taste of cornmeal. The crumb is very airy and soft. Makes a great breakfast bread.

It is mid-summer and it is too early for the rains. The pitter-patter returns to the forest and brings out nature’s magic. Brown pathways turn verdant green, reviving the ferns and foliage. Rain washes everything anew and adds so much richness to each hue.

A bright day after a week of torrential rains is the most beautiful thing one can ask for. The hills were fog-laden and clouds took on strange shapes. Some like dragons, some like demons, and some like puffed cotton balls.

The rains caused rain lilies to bloom before time.

Hydrangea heads looked bigger and vibrant.

It gives so much happiness to see the tiny plants nurtured a year back blooming in all glory.

Dainty daisies brightened up a corner of the garden.

Warm weather calls for baking bread. We had some cornmeal sourced from a village shop.  Farmers in our village grow corn. Tender corns are roasted on the wood fire and enjoyed with homemade garlic chilly salt smeared generously on corn with sliced lemon. Corn kernels are cooked. And the excess corn is dried. The dry kernels are made into flour and stored. After the corn is harvested, the plant becomes fodder for the cattle. Nothing goes waste. Sustainable living is a way of life in the hills.

We decided to bake a cornmeal bread. The bread came out very soft with a mild cornmeal flavour. Cornmeal also lends a beautiful golden colour to the bread. The bread toasts well.
We loved the warm buttered toasted slices with homemade apple jelly.

Yeast Corn Breakfast Bread (Vegan)


  • 1 cup yellow cornmeal
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoon salt
  • 2 tablespoons oil
  • 1  cup warm water ( 1-2 tablespoons more if required)
  • 2 tablespoons unrefined sugar
  • 2 ¼ teaspoons instant dry yeast


  1. In a large bowl, whisk together first three ingredients.
  2. Add sugar and yeast to warm water in a bowl. Stir and let sit for 10 minutes. It will turn frothy.
  3. Add yeast mix to flour mix. Add oil. Knead for 8-10 minutes. Form a sticky mess initially, the dough will become smooth and elastic and a little tacky. Add more water if it feels dry or hard. The dough should be soft and a little sticky.
  4. Transfer the dough into a greased pan. Turn around once to coat evenly with oil. Cover and keep to rise for 1 hour or until it doubles.
  5. Grease one 8 ½ x4 ½ inch loaf pan.
  6. Punch dough down. Shape into a loaf and place into the prepared pan seam side down. Cover and keep in a warm place to rise for 45 minutes to 1 hour or until double.
  7. Preheat the oven to 180 degrees. Bake for 30-40 minutes or until the top turns golden brown and the bottom sounds hollow when tapped at the bottom.
  8. Remove from pan to a wire rack to cool.
  9. Slice the next day.

 Linking to #BreadBakers
#BreadBakers is a group of bread loving bakers.
We get together once a month to bake bread with a common ingredient or theme.
Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
Our host this month is Stacy Livingston Rushton who blogs at Food Lust People Love .
Her blog has lovely recipes.
Also, check out  the cornmeal recipe posted by out enthusiastic bakers


  • Bacon Country Bread with Corn from Karen's Kitchen Stories
  • Corn Bread from Sneha's Recipe
  • Grits Sandwich Bread from Pastry Chef Online
  • Honey Skillet Cornbread from Making Miracles
  • Hot Water Cornbread from Palatable Pastime
  • Iowa "Corn" Pancakes from A Messy Kitchen
  • Polenta Rosemary Garlic Sourdough Bread from Spiceroots
  • Polenta-Crusted, Kernel-Dotted Sourdough from Culinary Adventures with Camilla
  • Sourdough Cornmeal Dinner Rolls from Zesty South Indian Kitchen
  • Southwestern Chicken Skillet with Cornbread Topping from A Day in the Life on the Farm
  • Studded Golden Cornbread from What Smells So Good?
  • Sweet Peach Cornbread from Food Lust People Love

  • NewerStories OlderStories Home


    1. Hydrangeas have got to be my favorite flowering plant. You are blessed to have such beauties in your garden, Namita. Your breakfast bread is lovely too!

    2. What a beautiful golden loaf - this sounds wonderful!

    3. Gorgeous bread! Looks like it'd make excellent toast as well! :)

    4. Beautiful color, and I know that toast must have been fantastic. Love the open texture and your descriptions of your local corn.

    5. That is just about the most perfect loaf of bread! It sounds amazing, and, as always, your nature photos are beautiful.

    6. That is beautiful bread loaf. great with jam or cream cheese yum.

    7. Love the pics from the garden. Great looking bread too.

    8. I bet this has an amazing texture - and flavour when toasted!

      1. Yes Sarah. Toasted slices with butter taste yum!

    9. I thoroughly enjoy your blog. Lovely bake and beautiful pictures from your garden. I wanted to know if I can substitute apf with wholewheat flour? If yes, what would be the quantity adjustment? Thanks Namita.

      1. Hello! you may substitute all-purpose flour with whole wheat. The crumb will be dense and bread will be crumbly after a day. You may use 2 cups of whole wheat flour and you may require more water.
        Thank you so much for your kind words. Happy Baking!