Anadama Bread, have you heard of it? Nor had I since I made this lovely loaf. My bread baking is coming on leaps and bounds, this loaf has to been the best risen bread I’ve ever created. It billowed up like a balloon through all of its rises. It has three, don’t let it put you off though. I spotted an appealing bread recipe from March’s 2015 Issue of Bon Appetit magazine I knew I wanted to bake it.
This particular bread is called Anadama Bread. It supposedly originates from New England, United States and is typically made with whole wheat flour, cornmeal, molasses and occasionally rye flour. A story of how the bread got its name goes like so. A local worker would often open his lunch pail finding nothing but cornmeal mush despite asking his wife for a slice of bread. One day he arrived home just before lunch time only to find his wife out. He opened his lunch pail, again finding the usual cornmeal much and sighed saying “Anna, damn her”. He reached for the flour, molasses and yeast which he added to his cornmeal much resulting into a bread which became a local favourite.
I changed the seed’s in this recipe using a blend of chia seeds, golden linseed and blue poppy seeds. The bread is loaded with them, resulting in a great textural crunch from eat bite. The recipe asked also for molasses, I used treacle instead and it turned out wonderfully.
I didn’t use a whole meal flour or a rye flour, I kept to the recipe as used plain flour and cornmeal. It does take a while to bake, it has three rises but don’t let this put you off. I started it mid morning and was tucking in by mid afternoon, so if you’ve got a day free then why not give this flavourful loaf a go. It goes wonderfully with some meat and pickles, yum!
The bread is lovely and light and rose beautifully, a nice chewy topping encases all the seeds within. I really enjoyed this bread and I hope you do too!
An unusual loaf of bread filled with seeds.
- 2 1/4 tsp Active dried yeast
- 250 ml Warm water
- 140 grams Cornmeal
- 2 tbsp Treacle
- 2 tbsp Chia seeds
- 1 1/2 tbsp Poppy sedds
- 1 tbsp Golden linseed
- 2 tsp Maldon sea salt
- 240 grams Plain flour
- 2 tbsp Unsalted butter room temperature
- 1 large Egg lightly beaten
1. Grease a 1 lb loaf tin and line with parchment paper leaving enough hanging over the side enabling you to pull it out easily.
2. Place the yeast in the bowl of an electric mixer fitted with a the dough hook and add the warm water, stirring to dissolve.
3. Add the cornmeal, molasses, chia seeds, blue poppy seeds, golden linseed, salt, flour and the butter and mix until there are no dry spots left.
4. Dump onto a clean work surface lightly dusted with flour and knead until smooth and elastic. (This took me 10 minutes). Place in a lightly oiled bowl, cover with clingfilm and leave in a warm spot for 1 hour or until doubled in size.
5. Punch down to deflate, place back into the bowl, recover with clingfilm and leave for another hour in a warm spot to rise again.
6. Turn the dough onto a clean surface and gently pat into a 8 x 4 inch rectangle. Fold over pinching the seams together and place into the loaf tin, cover with clingfilm leave for another hour or until the dough has risen to the top of the tin.
7. Brush with the egg and bake for 45-50 minutes. Leave in the tin on a wire rack for 15 minutes before transferring the loaf to the wire rack to cool completely.
- Recipe adapted from March 2015 Bon Appetit
- This will last for 3 days wrapped in foil and stored in an air-tight container.