Anadama lemon rye bread
Anadama lemon rye adds lemon zest and rye flour to the mix. This loaf also has whole wheat in it.
Although the prep time is given as 3 hours, most of that time you are ignoring it.
All measurements are given in weight because this is, by far, the easiest way to make bread -- and also the easiest way to measure molasses.
400 gbread flour
100 gwhole wheat flour
50 grye flour
50 gcorn meal, plus additional for dusting the loaf pan
·zest of one lemon, shredded
9 ginstant yeast
1 tspbutter or margarine for greasing the loaf pan
How to Make Anadama lemon rye bread
- In a bread bowl, whisk to thoroughly mix the flours, corn meal, lemon zest, salt and yeast.
- Whisk together the water and molasses and add to the dry ingredients.
- Stir/knead to mix until all the ingredients are moistened and you can form a ball with the dough.
- Let the dough rest in the bowl, with a towel draped over it, for 50 minutes.
- On a lightly oiled counter, stretch the dough into a rectangle about 12" x 18." Fold in thirds as you would a letter. Turn 90 degrees and fold in thirds the other way. Place seam side down in the bowl. Cover and let sit fifty minutes.
- Repeat the previous step one more time, stretching and folding a total of twice and 3 fifty minute rests.
- Shape the dough into a loaf by rolling and pinching the bottom and ends to seal.
- Grease the inside of a loaf pan and dust with corn meal. Put the shaped loaf in the pan, cover with a towel and let rest 30 to 40 minutes. During this time, preheat the oven to 375F.
- Slash the top of the loaf to release surface tension. Bake for 1 hour or until the interior temperature is about 200F. Cool on a rack before slicing.