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!
This bread is suitable for a vegan diet.