Polenta Sourdough Bread Recipe

I love polenta and it tastes awesome in bread. Here is my recipe for a sourdough loaf with polenta and maizemeal inspired by Dan Lepard’s polenta bread in The Handmade Loaf.

Polenta bread slices

On the day before baking

Combine the following ingredients in a bowl and cover for 24 hours:

  • 50g 100% hydration sourdough starter
  • 100g strong bread flour
  • 100g fine wholewheat flour
  • 200g water

On the day of baking


  • 75g polenta
  • 150g water
  • 1-2 tsp of olive oil
  • 200g white flour
  • 100g maizemeal
  • 80g water
  • 7g salt
  • 2 tbsp sunflower seeds, toasted
  • 2 tbsp pumpkin seeds, toasted
  1. Oil a dinner plate with the olive oil (use a brush to spread)
  2. Place the polenta and the water in a small saucepan and bring to the boil; stir while it thickens and wraps itself to the stirring spoon
  3. Remove from the heat and from the pan right away, spoon the polenta onto the dinner plate and flatten it out across the whole surface
  4. Place another dinner plate (up side down) on top and leave to cool slightly
  5. Combine the flours, the cooled down polenta, the water, salt and 400g of the sourdough in a large bowl
  6. Knead for 10 minutes – it’ll be a sticky dough, but kneadable
  7. Add in the seeds and knead until distributed evenly
  8. Lightly oil the inside of a clean bowl and place the dough inside (move it around a bit to oil the surface of the dough
  9. Cover and leave for about 1.5 hours
  10. Give the dough another quick knead
  11. Prepare a proving basket (sprinkle flour to cover the surface in order to prevent the wet dough from sticking). Alternatively, if you have one, use a Lékué bread maker, it’ll make the proving and baking process much easier.
  12. Shape the dough into a loaf and move around in a flour bath before placing it into the proving basket seam-side-up
  13. Cover with a clean kitchen towel and keep in a warm place for 2 – 4 hours until well risen
  14. Preheat the oven to 220°C
  15. Line a baking tray with baking paper
  16. Turn out the dough onto the baking tray, make some diagonal incisions into the dough, sprinkle over some more seeds
  17. Bake for 50 to 60 minutes

Polenta bread close up

Halloween Baking Kit Ideas

I’ve just completed this year’s Halloween dinner planning. If you’re still working on your plans or looking for some ideas, feel free to take a look!

I’m a big fan of Lékué products and have invested in two of their signature silicone moulds: a 3D pumpkin form and Halloween themed skull, bat, pumpkin and ghost mini shapes.

I’m planning to bake a simple pumpkin cake in the pumpkin mould, I’ll be using this recipe but will have to adapt the ingredient quantities to fit into the mould.

The smaller moulds will be baking Halloween cornbreads. Controversial, I know but there had to be a savoury bake!

Lekue Halloween Baking Mould

Lekue Halloween Baking Mould

Finally, I’ll be serving a butternut squash and chickpea stew in Le Creuset’s volcanic orange Petite Pumpkin Casserole dishes.

Happy Halloween!