Anadama lemon rye bread

Heidi Hoerman


Anadama bread is an old New England recipe. Corn meal and molasses are added to the bread dough.

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.


★★★★★ 1 vote

1 medium loaf
3 Hr
1 Hr


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400 g
bread flour
100 g
whole wheat flour
50 g
rye flour
50 g
corn meal, plus additional for dusting the loaf pan
zest of one lemon, shredded
12 g
9 g
instant yeast
100 g
400 g
1 tsp
butter or margarine for greasing the loaf pan

How to Make Anadama lemon rye bread


  • 1In a bread bowl, whisk to thoroughly mix the flours, corn meal, lemon zest, salt and yeast.
  • 2Whisk together the water and molasses and add to the dry ingredients.
  • 3Stir/knead to mix until all the ingredients are moistened and you can form a ball with the dough.
  • 4Let the dough rest in the bowl, with a towel draped over it, for 50 minutes.
  • 5On 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.
  • 6Repeat the previous step one more time, stretching and folding a total of twice and 3 fifty minute rests.
  • 7Shape the dough into a loaf by rolling and pinching the bottom and ends to seal.
  • 8Grease 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.
  • 9Slash 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.

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About Anadama lemon rye bread

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