Anadama Bread

  • Yield: 12 servings
  • Prep: 25 mins
  • Cook: 45 mins

With one bite, you will be in Anadama heaven. What is its mysterious, delicious undernote of flavor? Nutmeg, though you don't detect the spice as such. Try it toasted with butter.


2packages yeast
2cups lukewarm water
3tablespoons blackstrap molasses
2tablespoons canola oil
1cup yellow cornmeal
3/4teaspoon nutmeg
4cups unbleached white flour
2cups whole-wheat flour
2teaspoons salt


  1. Combine yeast, warm water and molasses in a large bowl. Let stand until the yeast dissolves and bubbles, about 10 minutes.
  2. Stir in oil, cornmeal, nutmeg, 3 ½  cups white flour and 1 ¾ cups whole wheat flour.
  3. Beat with a wooden spoon until dough is sticky. Knead dough thoroughly on a clean, floured surface, for about 5 minutes, adding more flour if needed, but not too much as this should be a somewhat sticky dough. Place dough in an oiled bowl, cover with a clean cloth, and let rise in a warm place until doubled in bulk, about 1 to 1 ½ hours. Punch down and allow dough to rise a second time, about 45 to 50 minutes, again until doubled.
  4. Punch dough down a third time and divide it in half. Form into loaves and place in sprayed 9 x 5 x 2 ½-inch loaf pans. Let rise a third time, covered, for 30 to 35 minutes or until almost doubled in bulk. Towards the end of this rising, preheat oven to 350 F.
  5. Bake loaves about 45 to 55 minutes or until brown and crusty on both tops and bottoms. Remove loaves from pans and let cool on a rack.

Courtesy of Diane Kellner, owner of Gap Mountain Bakery & Café, in Keene, N.H.


Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 300
  • Fat 3.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 400mg
  • Potassium 220mg
  • Carbohydrate 59g
  • Fiber 4g
  • Sugars 2g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 20%