corn and gruyère bread

March 28, 2012

This is the second recipe this week that I’ve adapted from Kim Boyce’s Good to the Grain: Baking with Whole-Grain Flours. I am completely and utterly inspired and smitten. The list on my phone of ‘to-make’s is growing worryingly large.

I bought this book for myself a couple of weeks ago, in need of some baking inspiration. I knew that it wasn’t just new recipes that I was looking for but different approaches.

This book is a series of adventures in baking with different whole grains – grains that are unfamiliar and exciting to me – yes whole wheat, rye, and buckwheat but also kamut, spelt, and teff. These are flavour profiles for a grown up palette and they offer complex, deep, satisfying flavours.

Boyce has put so much work into creating recipes that often combine more commonly used grains (all purpose/plain flour, for example) with something less familiar and unique to create absolute gems of recipes that never compromise on flavour or texture.

This lovely loaf (which I adapted from her muffin recipe) is rich and cheesy with a perfect crunch from it’s cheesy, bubbly crust. It’s both tangy and buttery-creamy from the Gruyère and sour cream. The combination of green onions sauteed in butter and toasted cumin seeds takes it to another level of deliciousness. It made an excellent accompaniment to a bowl of spicy turkey chili but I managed to nibble on several slices with nary a bowl of chili in sight…it’s more than good enough to enjoy alone.

Corn and Gruyère Bread
adapted from Good to the Grain: Baking with Whole-Grain Flours


  •  1-2 bunch green onions, trimmed and rinsed
  • 2 tsp cumin seeds
  • 1 tbsp unsalted butter
  • salt and pepper
  • 5.3oz/ 2 cups Gruyère cheese, grated

For the dry mix:

  • 1 cup corn flour
  • 1 1/2 cups all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup dark brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt

For the wet mix:

  • 1 1/2 cups sour cream
  • 2 eggs
  • 2 oz (1/2 stick) unsalted butter, melted and cooled slightly


  1. Preheat the oven to 350F. Grease a 9×5 inch loaf tin with butter and set aside.
  2. Thinly slice the green onions, using the entire onion from greenest to whitest ends. Toast the cumin seeds in a frying pan over medium heat until they start to pop, smell fragrant and turn golden-brown, about 2 minutes. Add the tbsp of butter to the same pan and melt it into the cumin seeds. It’s going to smell amazing. Add the green onions, season with salt and pepper, and saute over medium heat until soft and tender, another 2 minutes. Scrape onions onto a plate to cool.
  3. Sift the corn flour, all-purpose flour, whole wheat flour, dark brown sugar, baking powder, baking soda, and salt into a large mixing bowl. Tip any coarse bits of flour that get stuck in the sieve into the mixing bowl too. Add the grated Gruyère and the cooled onion-cumin-butter mixture, stirring to combine.
  4. In a small bowl, whisk together the sour cream, eggs, and melted butter until well combined. Using a rubber spatula, add the wet ingredients to the dry ingredients and gently combine.
  5. Scoop the batter into the greased loaf pan and bake in the oven for 45-60 minutes, or until a toothpick inserted to the centre comes out clean. The top of the loaf will be golden-brown. Remove from the oven and leave in the loaf pan on a wire rack to cool for 10 minutes. Up-end the loaf pan to remove the bread and let it continuing cooling slightly on the rack. Serve warm with a bowl of spicy turkey chili. It will keep for a couple of days in an airtight container (perfect if you make a big batch of chili and want extra bread for lunch leftovers).
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