Wednesday, November 11, 2009

No-Knead Anadama Lemon Rye Bread

Anadama bread is a New England recipe including cornmeal and molasses in the dough. Optionally, rye flour is added to the white flour.

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
Follow the basic no-knead bread procedure:
  1. Mix the dry ingredients in a large bowl
  2. Stir the molasses into the water to make it easier to distribute
  3. Stir the water and molasses into the dry ingredients
  4. Cover and let rise approximately 8 hours, give or take a few hours
  5. Stir down, cover and let rise again for 2 hours, give or take an hour
  6. 30 minutes before you plan to cook the bread, preheat a covered pot for baking the bread in a 450°F oven.
  7. Lightly oil the hot pot and flop the batter into it.
  8. Bake 30 minutes, covered, at 450°F
  9. Remove the cover, lower the oven temperature to 440°F and bake an additional 20 minutes.
  10. Remove the bread from the pot and cool on a rack.

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Imprecise & Inexpensive

Two themes predominate in my approach to cooking. 1. Daily cooking of flavorful food need not be a precise art. 2. You can be an adventurous cook on a budget. Cooking and eating should be fun for both cookers and eaters.