Anadama lemon rye bread
By
Heidi Hoerman
@heidicookssupper
1
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.
Ingredients
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400 gbread flour
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100 gwhole wheat flour
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50 grye flour
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50 gcorn meal, plus additional for dusting the loaf pan
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·zest of one lemon, shredded
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12 gsalt
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9 ginstant yeast
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100 gmolasses
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400 gwater
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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.