Anadama Bread

This recipe brings me back to my health food days. The dough is sticky and is a little bit tricky. I use a food processor to knead the dough and get the right consistency. The recipe is from Bon Appetit. I like this variation as it has all kinds of seeds. Once it is put together, very little effort is involved. Make sure you place a piece of foil over the loaf while baking. Otherwise it will become very dark. The bread keeps well and makes the best toast!

In a food processor place:

1 cup cornmeal
1/4 cup of mild molasses
2 cups bread flour
1 teaspoon of kosher salt
2 tablespoons of melted butter

Now in a bowl place 2 1/4 teaspoons of yeast in one cup of warm water. Dissolve the yeast in the warm water.

Now add the yeast water to the food processor and process for five minutes..

Now to the dough add:

2 tablespoons of white sesame seeds
1 tablespoon of black sesame seeds
4 teaspoons of flax seeds
2 teaspoons of poppy seeds

Mix well and place in a oiled bowl. Let rise for two hours in a warm place. I use my proofer and set it for 78 degrees. It should have doubled in size. Now punch down and let rise for another one hour. Now shape dough in log and place in a 8 x 4 pan. Let rise for one hour and fifteen minutes. When the bread has risen over the edge, brush with a beaten egg. Bake in a 375 degree oven for 50 minutes.

If you are a bread baker I highly recommend a bread proofer. They now make one for home bakers. You have to get them quick. They go out of stock as soon as they are available. They can not make them fast enough! You can make cultured butter and yogurt in the proofer too. King Arthur is the source for them.