Anadama is a delicious, comforting bread with the delicate, sweet flavour of cornmeal and molasses. It’s reminiscent of the Happy Monk Harvest Bread (or Struan Bread) and shines when it is toasted with a bit of butter. We’ve emphasized whole wheat over bread flour, adding a further layer of flavour and texture in this version.
Anadama is a traditional bread from the eastern seaboard, specifically Massachusetts. There are a few apocryphal stories about how it came to be called Anadama. My favourite tells of a sea captain whose wife, Anna, was a good baker. She was renowned for her cornmeal and molasses bread. When she died, the captain had the following engraved on her gravestone: “Anna was a lovely bride, but Anna, damn ’er, up and died.”
There are many versions of Anadama bread, but I‘ll tip my baker‘s hat to Anna, whoever or where ever she was!