Frontier Bread


I first made this bread in 1989 and for some reason did not make a note of the source.  It won a ribbon at the county fair that year and is a good, hearty bread – wonderful toasted.

This recipe will make a 9 inch loaf.  Since I wanted two large rolls for another dish, I used 1/3 of the dough for the rolls and the remainder for a 7-½ inch loaf.

FRONTIER BREAD

  • Servings: One 9-inch loaf or one 7-1/2 inch loaf plus 3 rolls
  • Print

1 cup whole wheat flour
¼ cup yellow cornmeal
1 Tblsp. fast-acting dry yeast*
1 tsp. baking powder
¼ cup dry buttermilk
1 tsp. salt
3/4 cup water (130 degrees F)
2 Tblsp. canola oil
3 Tblsp. honey
1 egg plus one egg yolk, room temperature  (reserve egg white for topping)
2-3 cups all-purpose flour, divided

1 Tblsp. cornmeal for sprinkling in pan
Reserved egg white mixed with 1 tsp. water
1-½ Tblsp. sesame seeds

*I use Fleischmann’s Instant Dry Yeast, “Quick Rise” in Canada.  This yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

In large mixer bowl combine 1 cup of whole wheat flour with cornmeal, yeast, baking powder, dry buttermilk powder and salt until blended.

Heat water and oil to 130 degrees F and add to dry mixture along with honey and egg plus egg yolk.  Beat 3 minutes with a paddle beater at medium speed.

Insert dough hook and beat for 6-½ minutes longer, gradually adding all-purpose flour until dough is elastic and smooth.  It will still be a little bit sticky because of the honey.

Place in a greased bowl …

… cover and let rise in a warm place for 30 minutes.  Punch down dough and let rest for 10 minutes.

Form into loaf and/or rolls and place into greased pan which has been sprinkled with cornmeal.

Cover and let rise in a warm place for 30 minutes

Preheat oven to 375 degrees F

Brush the top of the loaf with the egg white/water mixture.  Sprinkle with sesame seeds.

Bake @ 375 degrees F 12-14 minutes for the rolls, approximately 12 minutes for the rolls, 30 minutes for the 7-½ inch loaf and about 45 minutes for the 9 inch loaf.   Remove from pans to a wire rack to cool.  

Delicious fresh and warm with a dab of butter or toasted to enjoy with your morning coffee.

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

5 thoughts on “Frontier Bread”

  1. Recipe looks like it would be good and hearty. I miss making regular bread but since hubby is gluten free I only make his breads. I remember as I new bride and I first made Sally Lunn bread, I was so proud of myself.

  2. That cut part looks so good! Just right, the way bread should look. I’m guessing the rolls were for your lunch with your daughter!

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