Description
This Anadama Bread, made with Spelt and different types of seeds, is full of flavor and texture. For more chew, use a medium ground cornmeal.
Ingredients
Units
Scale
- 2 cups all-purpose Spelt flour, plus more for sprinkling
- 1 cup stone ground medium cornmeal (I used a finer grind)
- 1 1/2 teaspoons instant yeast
- 2 tablespoons + 1 teaspoon white sesame seeds
- 2 teaspoons Camelina seeds (or the seeds of your choice)
- 2 teaspoons golden flaxseed
- 2 teaspoons brown flaxseed
- 2 teaspoons poppy seeds or chia seeds
- 1 1/4 teaspoon sea salt
- 2 tablespoons unsalted butter, room temperature, plus more for the pan
- 1 cup warm water, about 90 degrees F.
- 1/4 cup honey or mild-flavored molasses
- Melted butter for brushing
Instructions
- Whisk together the dry ingredients: flour, cornmeal, yeast, salt, and seeds in a large mixing bowl.
- Mix the honey with the warm water and add to the dry ingredients. Combine using a wooden spoon or Danish dough whisk. Continue stirring with the wooden spoon or Danish dough whisk. Add 2 tablespoons of butter and mix until no dry spots remain.
- When the dough becomes too stiff for the whisk or spoon, fold and turn the dough in the bowl, using wet hands, until the mixture is thoroughly combined.
- Let the dough rest for 15 – 20 minutes, then turn it out onto a lightly floured surface and knead until the dough is smooth and elastic.
- Clean the bowl and lightly grease or butter it. Form the dough into a ball, transfer it to a bowl, and turn to coat. Cover with plastic wrap or a kitchen towel and let rise in a warm place until almost doubled in size, about 1 hour.
- Fold the dough, reshape it into a ball, and cover. Let rise again until about doubled in size, about an hour.
- Lightly butter an 8″ x 4″ loaf pan and line with parchment paper, leaving a generous overhang.
- Turn dough out onto a lightly floured surface and pat for form a 8′ x 4′ rectangle. Starting at the short side furthest from you, roll up dough pinching the seam as you go to create a tight roll. Pinch the seam to close and tuck the ends under, pinching to seal. Place seam side down in the prepared loaf pan. Cover with plastic and let the dough rise. Uncover before it crests the top of the pan and wait for it to spring back slightly when pressed for about an hour.
- Preheat the oven to 375 degrees F.
- Bake, rotating halfway through until the bread is baked through and the top is a deep golden brown, 45-50 minutes. Remove the loaf from the oven and brush with melted butter.
- Let cool slightly in the pan on a wire rack before removing. Let cool completely on the rack before slicing.
- Store tightly wrapped at room temperature.
Notes
Recipe adapted from Bon Appetit, March 2015
- Category: Sandwich Bread