Anadama Bread (Whole Grain)
This Anadama (“Anna, Damn her!”) bread was created about 200 years ago in Rockport MA. The history can be found on New England Today, A Taste of History with Joyce White, and more places. This loaf is made with whole wheat flour out of Peter Reinhart's Whole Grain Breads. The recipe is doubled to make 2 loaves here.
We have a friend who can not tolerate corn, so rice flour is used here instead. On day 1, mix biga and soaker. The rice flour is in the soaker. In order to let the rice flour be fully cooked, it is soaked with hot water, let cool, then add whole wheat flour called for the soaker. The soaker stays at room temperature over night and biga stays in fridge over night. Biga needs to be taken out of fridge and warm up for 2 hours before mixing into final bread dough on day 2.
On day 2, pull out biga from fridge, let warmed up for 2 hours, then mix with the rest of the ingredients according to book. Kneed to form a smooth dough, at least all ingredients are mixed evenly, cover with plastic rap and let ferment till size doubled. It takes about 2 hours to double its size.
Wipe baking pans with oil and dust with flour to avoid sticking. When bread dough doubled in bulk/size, divide into two equal pieces and place in each pan.
Put bread pans in plastic bag, leave room on top and let rise. It takes about 2 hours till when poking the dough with finger, it holds finger print without sinking or bounce back. Sinking means over fermented and bouncing back means dough not ready yet. If over fermented... bake anyways. About 15 to 20 minutes before baking, preheat oven to 400F, place bread in, lower temperature to 375F and bake for about 1 hour till when tapping on bottom, it sounds hollow. If the top browns too fast, cover with tin foil and keep baking.
Welcome Anadama! Ready to share with family and friends! The whole grain version is dense, very dense, yet very nutritious.
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