Anadama Bread

Total Time: 24 hrs 40 mins Preparation Time: 24 hrs Cook Time: 40 mins

Ingredients

• 3/4 cup cornmeal, plus
• 2 tablespoons cornmeal
• 7 tablespoons whole wheat flour
• 1/2 teaspoon salt
• 1/2 cup water, plus
• 2 tablespoons water
• 1 3/4 cups whole wheat flour
• 1/4 teaspoon instant yeast
• 3/4 cup water (room temp)
• 1 cup whole wheat flour
• 5/8 teaspoon salt
• 2 1/4 teaspoons instant yeast
• 3 tablespoons molasses
• 2 tablespoons melted butter or 2 tablespoons oil

Recipe

• 1 to make soaker: use first 4 ingredients. mix all together until combined.
• 2 cover and let sit at room temperature 12-24 hours.
• 3 to make biga: use ingredients 5-7. mix all together until dough forms.
• 4 knead with wet hands for 2 minute
• 5 let rest 5 minute knead again with wet hands 1 minute (dough should be smooth.).
• 6 transfer to clean bowl, cover and refrigerate at least 8 hrs and up to 3 days.
• 7 remove from fridge two hours before using.
• 8 to make final dough:
• 9 final dough: use all soaker, biga and remaining listed ingredients.
• 10 chop soaker and biga into 12 smaller pieces each. (flour if it makes them easier to handle.).
• 11 combine with all other ingredients and knead with wet hands 2 minute
• 12 turn onto floured surface and knead 3-4 minute.
• 13 form dough into ball and let rest 5 minute.
• 14 knead 1 min, then place in clean, oiled bowl and roll to coat.
• 15 cover and let rise until 1 ½ times original size.
• 16 place dough in 4 x 8 ½â€? loaf pan and let rise until 1 ½ times original size.
• 17 preheat oven to 425*. place loaf in oven and reduce heat to 350*.
• 18 bake 40 min, rotating loaf 180* half-way through.
• 19 bread should be rich brown in color, sound hollow when tapped and have an internal temp of 195*.
• 20 let cool 1 hr before cutting.