The Fall is finally here! As the days get colder, I crave hearty food. I was browsing through a bread magazine and saw a picture of Anadama bread. It looked so delicious I had to try it out.
- 1/2 cup corn meal
- 2 cup all-purpose flour
- 1 cup whole wheat flour
- 3 tablespoon rye flour
- 1 packet active yeast
- 1/4 teaspoon salt
- 1 1/2 cup warm water
- 1/2 cup molasses*
- 1/4 cup canola oil
In a bowl mix all the flours, yeast and salt.
Combine the water, molasses, and oil in a cup.
Pour liquids to the flours and let rest for 10 minutes, so that the corn meal softens.
With a fork or your hand mix the flour and liquid until there are no pockets of dry flour left.
Cover with plastic wrap and let rise for 2 hours.
Heat oven to 350 degrees. Spray a loaf pan with non-stick spray or butter pan.
With a spatula mix the dough for 3 minutes then place it in pan. Cover with plastic wrap again and let it rise while oven heats up.
Bake for 35 to 40 minutes. Then let cool in wire rack.