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

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The recipe was originally published as Anadama Bread on

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