Wheat–Corn Bread with Herbs (Baked in the Oven)
This homemade bread will definitely taste better than any store-bought one! Wheat–corn bread baked in the oven is quite easy to make if you follow a few simple steps described in this recipe. It’s completely free of artificial additives or unwanted ingredients. Fresh, warm, homemade bread is always delicious, fragrant, and comforting!
Updated : 16 October, 2025
Easy
More than 1 hour.
Ingredients
Starter
100 grams
Wheat flour
100 grams
Cornmeal
10 grams
Sugar
10 grams
Fresh yeast
140 milliliters
Water
Dough
200 grams
Wheat flour
100 grams
Cornmeal
160 milliliters
Water
25 milliliters
Vegetable oil
10 grams
Salt
15 grams
Green onion
5 grams
Chili pepper
Additionally
15 grams
Margarine
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare the starter (sponge) for the dough. In a bowl, mash the fresh yeast and add the sifted wheat and corn flour. Separately, warm clean drinking water to about 95°F (35°C) and pour it into the bowl with yeast and flour. Add a small amount of sugar to activate the yeast and help the sponge rise. Mix all ingredients, cover with a lid or a clean kitchen towel, and place in a warm, draft-free area. Let it ferment for about 1 hour, until bubbly and risen.
Step 2
Separately, sift the remaining wheat and corn flour. This will help the dough rise better and make it softer and lighter.
Step 3
When the sponge has risen and expanded, start kneading the main dough. Add the sifted flour to the sponge, pour in some room-temperature water, a little vegetable oil (sunflower oil without smell works well), and salt. Optionally, add finely chopped green onions and chili pepper for flavor. Mix thoroughly and knead into a soft, elastic dough that doesn’t stick to your hands. If needed, sprinkle in a bit more wheat flour while kneading. Cover the dough with a towel and leave it in a warm place for about 1 hour until it doubles in size.
Step 4
Grease the baking pan with a small piece of margarine.
Step 5
Once the dough has rested and risen, transfer it into the greased pan and shape it into a loaf. Let it rest for 20-30 minutes to rise again slightly.
Step 6
Meanwhile, preheat the oven to 430°F (220°C).
Step 7
Place the pan with the dough into the preheated oven. After 10 minutes, reduce the temperature to 390°F (200°C) and continue baking for about 30 minutes, or until golden brown and fully cooked.
Step 8
Remove the baked wheat–corn bread from the oven, let it cool on a wire rack, and serve fresh or slightly warm.