One of the folks who turned me onto cooking is my friend Jaylyn. Back when I was serving boiled meals to my guests, she had already conquered bread making. Every weekend she'd make what she called "Anadama Lemon Rye." It was a wonderful dark, moist bread.
Here's a formula for a no-knead anadama lemon rye.
- 2 cups bread flour
- 1 cup whole wheat flour
- 1 cup rye flour
- 1/2 cup cornmeal
- zest of one lemon
- 1 1/2 tsp salt
- 1 envelope rapid rise yeast
- 1/4 cup molasses
- 2 to 2 1/4 cups tepid water
- Mix the dry ingredients in a large bowl
- Stir the molasses into the water to make it easier to distribute
- Stir the water and molasses into the dry ingredients
- Cover and let rise approximately 8 hours, give or take a few hours
- Stir down, cover and let rise again for 2 hours, give or take an hour
- 30 minutes before you plan to cook the bread, preheat a covered pot for baking the bread in a 450°F oven.
- Lightly oil the hot pot and flop the batter into it.
- Bake 30 minutes, covered, at 450°F
- Remove the cover, lower the oven temperature to 440°F and bake an additional 20 minutes.
- Remove the bread from the pot and cool on a rack.