100% Whole Wheat Anadama Bread

By damiles1

Diving into the sphere of homemade yeasted bread-making took me a while to pursue; I’ve taken a few tentative steps over the years, but now I’m determined to take the plunge.

Ingredients

• 1/2 cup water
• 1/4 cup cornmeal
• 2 Tbsp canola oil
• 1/2 cup unsulphured molasses
• 1 (0.25 oz) package active dry yeast
• 1/2 cup warm water (110°F)
• 2 cups whole wheat flour
• 1 cup white whole wheat flour
• campaignIcon Coupons
• 1 tsp salt
• canola oil cooking spray

Details

Servings 1
Adapted from healthyfoodforliving.com

Preparation

Step 1

In a small saucepan set over medium-low heat, combine 1/2 cup water and cornmeal; whisk continuously until it starts to thicken, about 30-60 seconds. Reduce heat to low and whisk in canola oil and molasses. Set aside to cool.
In a small bowl, scatter yeast over 1/2 cup warm (110°F) water. Let sit until foamy; about 10 minutes.
In the bowl of a stand mixer, (or a large mixing bowl), combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add the whole wheat flour and the salt; mix well with paddle attachment (or a wooden spoon if using a mixing bowl). Add the white whole wheat flour, 1/2 cup at a time, stirring well after each addition. Once the dough has pulled together, switch to the dough hook attachment and knead on low speed until smooth and elastic, about 15 minutes. Alternatively, you can turn the dough out onto a lightly floured surface and knead it with your hands.
Preheat oven to 375°F.
Lightly coat a large bowl (I use the bowl of my stand mixer) with cooking spray, place the dough in the bowl and turn to coat. Cover and put in a warm place to rise until doubled in volume, about 1 to 1 1/2 hours (I like to place the bread on top of the heating oven).
Place dough on a clean work surface and roll out into a rectangle (about 12 x 7 inches). Starting with a short end, fold the dough into thirds. Pinch seams closed. Place the loaf in a lightly greased 9 x 5 inch loaf pan. Cover and let rise until doubled in volume, about 1 to 1 1/2 hours.
Bake for about 28-30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Turn loaf out onto a wire rack and let cool before slicing and serving.
Store bread in the refrigerator, wrapped tightly in plastic wrap and sealed in a zip-top plastic bag.