Grain Mash Process And Anadama Sourdough Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ANADAMA BREAD

Provided by Food Network Kitchen

Categories     side-dish

Time 4h10m

Yield 1 loaf (15 slices)

Number Of Ingredients 8



Anadama Bread image

Steps:

  • Combine 1 cup water, the cornmeal, molasses and 4 tablespoons butter in a saucepan. Bring to a simmer over medium-high heat, whisking constantly, until the mixture thickens and starts to bubble, about 3 minutes. Transfer to the bowl of a stand mixer and let cool until lukewarm (105 degrees F to 110 degrees F), stirring occasionally, about 20 minutes.
  • Sprinkle the yeast over 1/2 cup lukewarm water (105 degrees F to 110 degrees F) in a small bowl and let stand until foamy, about 5 minutes. Add to the cornmeal mixture along with 1 cup flour and the dry milk; mix with a wooden spoon. Cover with a kitchen towel and set aside in a warm place until the dough increases slightly in volume and is bubbly, about 30 minutes.
  • Mix the dough with the dough hook attachment on medium-low speed, then mix in the salt and the remaining 3 to 4 cups flour, 1/2 cup at a time, scraping down the bowl after each addition, until the dough comes together into a firm, tacky ball. Increase the speed to medium high; knead the dough until it pulls away from the bowl, about 2 minutes. Turn out onto a lightly floured surface and knead by hand until smooth and pliable, adding more flour as needed, about 5 minutes. Brush a large bowl with vegetable oil; add the dough, cover with a kitchen towel and set aside in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
  • Brush a 9-by-5-inch loaf pan with vegetable oil. Punch down the dough and turn out onto a clean surface. Shape into a smooth 4-by-8-inch loaf, then transfer to the pan. Cover loosely with oiled plastic wrap and set aside in a warm place until the loaf rises above the pan by 1/2 inch, 30 minutes to 1 hour. Meanwhile, preheat the oven to 375 degrees F.
  • Uncover the pan and transfer to the oven. Reduce the temperature to 350 degrees F and bake until the bread is golden and sounds hollow when tapped, 35 to 45 minutes. (Cover loosely with foil if it is browning too quickly.) Brush with melted butter and let rest in the pan, 10 minutes. Turn out onto a rack and let cool before slicing or freezing.
  • MAKE IT AHEAD Let the bread cool completely, wrap in plastic wrap and foil, and freeze for up to 2 weeks. To serve, unwrap and thaw at room temperature for 2 hours. Reheat, wrapped in foil, at 300 degrees F until warmed through, 30 minutes.

2/3 cup yellow cornmeal
1/2 cup molasses (not blackstrap)
4 tablespoons unsalted butter, plus melted butter for brushing
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
4 to 5 cups all-purpose flour, plus more for kneading
1/3 cup nonfat dry milk
1 1/4 teaspoons kosher salt
Vegetable oil, for brushing

GRAIN MASH PROCESS AND ANADAMA SOURDOUGH BREAD

Apply the mash method outlined in this recipe to traditional New England corn-and-molasses Anadama bread or try other mashed grains, such as rye, oats, buckwheat and more. The mashing process combined with sourdough leavening brings out complex and delicious flavors in whatever grain or spice additions you choose, and the bread texture will be wonderfully soft, moist, and resistant to staling.

Provided by Melissa Johnson

Categories     Techniques

Time 2h5m

Number Of Ingredients 21



Grain Mash Process and Anadama Sourdough Bread image

Steps:

  • Levain Build 1 (overnight)
  • Mix the ingredients for the first levain, cover, and let ferment until it has stopped expanding or has even fallen. This may take 8-12 hours.
  • Levain Build 2 (in the morning)
  • Mix the ingredients for second levain, cover, and let ferment until it has stopped expanding or has even fallen. This may take 2-4 hours.
  • Mash and Saccarification (in the morning)
  • Combine the grain addition e.g. cornmeal with boiling water. Mix thoroughly and aim for a mash temp of 158-194F.
  • Let the mash cool to about 150F and then add the diastatic barley malt powder or whole grain rye flour to the mash, mixing thoroughly. The act of mixing will bring the mash to the desired 145-149F temperature.
  • Hold the mash at this temperature range for 3-6 hours. You can do this by pre-warming a Thermos with boiling water and putting the mash in the Thermos. You can also use the proofing setting on an oven or a proofing box, or even make a hot water bath for your mash jar.
  • At this point the levain and the mash can be refrigerated for up to several days if desired. You can also refrigerate them just until the evening, and then mix them together for the preferment overnight at room temperature.
  • Preferment (afternoon-to-evening)
  • Combine the levain and the mash, and let ferment for 6-8 hours until bubbly and no longer expanding.
  • Final Dough (evening)
  • In a large bowl or straight-walled container, mix together the preferment and the final dough ingredients.
  • With mixing as minute 0:00, stretch and fold the dough at minutes :10, :20, :30, :45, and :60. Adjust the hydration at the third stretch and fold if needed.
  • Once the stretching and folding is complete, the dough will expand quickly and can be shaped at about 50% expansion, usually 2 hours after mixing.
  • Scrape the dough out of your bowl or bucket, press it into a rectangle with a set of sides narrower than the your loaf pan. This recipe is scaled for a 9x4x4 Pullman pan but a medium USA pan will work too.
  • Roll up the dough into a tube, coat the top with seeds if you want, and place it in a greased loaf pan.
  • Cover and let the dough proof for about an hour or until it has climbed 2-3 cm up the side of the pan.
  • Preheat the oven to 450F during this time.
  • Baking (late evening)
  • Preheat the oven to 450F then lower the temperature to 350F and put your covered loaf pan in the oven. (Use the Pullman pan lid, foil, or even a baking sheet.)
  • Bake covered for 20 minutes, then remove the cover and bake for an additional 20-25 minutes.
  • The internal temperature should be at least 205F.
  • Let the bread cool for a couple of hours before slicing. If your bread has a significant amount of rye flour (more than 50% of the total flour), let it cool for about 24 hours.

Levain Build 1
15g sourdough starter (1 Tbsp)
40g water (4-5 Tbsp)
60g whole grain wheat or spelt flour (1/2 cup)
Levain Build 2
All of levain build 1
73g water (1/3 cup)
91g whole grain wheat or spelt flour (2/3 cup)
Mash
220g water (scant 1 cup)
100g cornmeal or fresh-milled corn flour (1 scant cup)
1/4 tsp diastatic barley malt powder (1-2g) or 10g whole grain rye flour (4 tsp)
Preferment
All of the mash
All of levain build 2
Final Dough
230g whole grain wheat or spelt flour (1 3/4 cups)
30g molasses, more if desired, or substitute a different sweetener, such as sorghum (1-2 Tbsp)
6g salt (1 tsp)
Crust
optional 2-3 Tbsp assorted seeds for topping the crust

ANADAMA BREAD

This Early American anadama bread recipe features an interesting combination of cornmeal and molasses. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (12 slices).

Number Of Ingredients 8



Anadama Bread image

Steps:

  • In a small saucepan, bring water and cornmeal to a boil. Reduce heat; cook for 2 minutes or until mixture thickens, stirring constantly. Remove from the heat; stir in molasses and butter. Cool to 110°-115°., In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour., Bake at 375° for 25-30 minutes or until browned (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 179 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 222mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

1/2 cup water
1/4 cup cornmeal
1/2 cup molasses
2 tablespoons butter
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour

BREAD MACHINE MULTIGRAIN BREAD

This healthful loaf loaded with whole grains couldn't be much easier to make-you just combine the ingredients in a bread machine and let it doe the rest of the work for you! Stack slices high with leftover turkey or ham from your special meals. -Ruth Skafte, Fort St. John, British Columbia

Provided by Taste of Home

Time 3h15m

Yield 1 loaf (2 pounds, 16 slices).

Number Of Ingredients 12



Bread Machine Multigrain Bread image

Steps:

  • In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

1-1/3 cups water (70° to 80°)
2 tablespoons shortening
2 tablespoons honey
1/2 cup seven-grain cereal
1/3 cup flaxseed
2 tablespoons nonfat dry milk powder
2 tablespoons unsalted sunflower kernels
1 tablespoon sesame seeds
1 teaspoon salt
2 cups all-purpose flour
1 cup whole wheat flour
1 package (1/4 ounce) active dry yeast

More about "grain mash process and anadama sourdough bread recipes"

SEEDED MULTIGRAIN SOURDOUGH BREAD RECIPE | KING ARTHUR …
Web Gently fold the dough over a few times on a lightly greased work surface. Shape it into an 11" log, and place it onto a lightly greased or parchment …
From kingarthurbaking.com
4.7/5 (27)
Total Time 2 hrs 53 mins
Servings 1
  • Cover the mixture, and let it sit at room temperature overnight., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • Mix and knead — by hand, mixer, or bread machine — until you've made a soft dough., Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes., Gently fold the dough over a few times on a lightly greased work surface.
seeded-multigrain-sourdough-bread-recipe-king-arthur image


NEW ENGLAND ANADAMA BREAD RECIPE | KING ARTHUR BAKING
Web Whisk together the cornmeal and salt. Add the butter and molasses to the bowl. Pour in the boiling water, stirring until the butter has melted and …
From kingarthurbaking.com
4.4/5 (57)
Total Time 3 hrs 35 mins
Servings 1
  • Whisk together the cornmeal and salt., Add the butter and molasses to the bowl., Pour in the boiling water, stirring until the butter has melted and the mixture is smooth.
  • Let the mixture cool to lukewarm, about 15 minutes., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • Mix in the dry milk, flours, and yeast. Let the dough rest for 20 minutes; this gives the flours and cornmeal a chance to absorb the liquid., Knead the dough for about 7 minutes at medium speed of a stand mixer, until it's smooth.
new-england-anadama-bread-recipe-king-arthur-baking image


SEEDED MULTIGRAIN SOURDOUGH BREAD | VANILLA AND BEAN
Web Mar 15, 2019 First, in the evening, prepare the soaker by pouring hot water over the mixture of seeds and grains. Second, mix the dough using a …
From vanillaandbean.com
5/5 (95)
Category Bread
Cuisine American, French
Calories 168 per serving
  • In a medium mixing bowl add the cereal, rolled oats, quinoa, flax seeds, sunflower seeds and water. Set aside.
  • Mix the Dough: In the evening, whisk the starter, water and maple syrup together in a large bowl with a fork. Add the flours and salt. First, mix with a fork, the dough will be shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits are present. It will seem dry at first, but the more you work the dough, the more hydrated it will become. The dough will feel stiff and it will stick to your fingers as you go. Do this for about 3-4 minutes. Use the fork to scrape off the dough on your fingers as much as you can. Cover bowl with a damp tea towel. Set a timer for for 30 minutes and allow the dough to rest for 30 minutes. Now is a good time to feed/refresh your starter.
seeded-multigrain-sourdough-bread-vanilla-and-bean image


MY FAVORITE GO-TO SOURDOUGH BREAD RECIPE - BLESS THIS …
Web Nov 23, 2021 Add the water, and stir well with a fork to combine well. Add the flour and salt, and use the fork to combine the mixture well. It will …
From blessthismessplease.com
Reviews 98
Calories 165 per serving
Category Sourdough
  • The day that you’d like to make your bread, feed your starter. I like to feed mine the morning before I plan to make my dough or at least a few hours before. Your starter will be ready to use when it is at its peak and before it starts to shrink back down in size.
  • To make your bread dough, measure out your active sourdough starter into a medium mixing bowl.
  • Add the flour and salt, and use the fork to combine the mixture well. It will won’t look like like bread dough yet; just stir it well to combine and that’s good enough.
my-favorite-go-to-sourdough-bread-recipe-bless-this image


ANADAMA - SOURDOUGH
Web Then mix up the dough with the following amounts. Final Dough Whole Wheat Flour 398 gramsWater 157 gramsSalt 8 gramsPreferment 99 gramsCornmeal Soaker 277 gramsMolasses 79 gramsButter 20 grams I …
From sourdough.com
anadama-sourdough image


HOMEMADE WHOLE WHEAT SOURDOUGH BREAD
Web May 6, 2018 Gently rub a bit of flour onto the top, and score the dough. Lift parchment with bread into dutch oven, put cover on. Slide dutch oven onto the middle rack, and bake with cover on for 25 minutes. Remove cover, …
From heartbeetkitchen.com
homemade-whole-wheat-sourdough-bread image


SOURDOUGH WITH SPENT BEER GRAINS | THE PERFECT LOAF
Web Oct 18, 2020 Bulk Fermentation – 3:00 p.m. Transfer your dough to a clear container to be used during bulk fermentation and let rest for the first 30 minutes.
From theperfectloaf.com
sourdough-with-spent-beer-grains-the-perfect-loaf image


NO-FAIL WHOLE GRAIN SOURDOUGH BREAD (WITH FRESHLY …
Web Measure 225 grams of active sourdough starter into a large bowl (make sure it’s large enough for your dough to double in size later). Then, measure 700 grams of water into the bowl. You want the water to be room …
From healthychristianhome.com
no-fail-whole-grain-sourdough-bread-with-freshly image


A DELICIOUS NEW ENGLAND SOURDOUGH SEED ANADAMA BREAD
Web Jan 8, 2018 Add warm water and butter to bowl, mix well. Mix in the sourdough starter. Add the remaining ingredients and 1 cup whole wheat flour, a little bit more if needed, until you get a slightly sticky ball of dough that sticks together. The quantity of flour will depend on the air humidity.
From cultureatz.com


WHOLE GRAIN BREAD RECIPES
Web 3 Ratings. Dutch Oven Caraway Rye Bread. 28 Ratings. Chef John's Whole Wheat Ciabatta. 22 Ratings. Cracked Wheat Bread. 35 Ratings. Pumpernickel Rye Bread. 105 …
From allrecipes.com


SPROUTED GRAIN SOURDOUGH BREAD | THE PERFECT LOAF
Web Oct 18, 2020 3. Mix – 12:00 p.m. Add the called for levain and about half of the reserved water to the mixing bowl with the autolysed dough and hand mix until well combined. Dump the dough onto the counter and slap and fold the dough (French fold) for about 5 minutes, just until the dough starts to show signs of a smooth surface.
From theperfectloaf.com


DELICIOUS FLAXSEED MEAL SOURDOUGH BREAD | EASY AND HEALTHY
Web Jun 16, 2020 305 g water, 60 g active sourdough starter. Mix the white bread flour, whole wheat flour and flax meal together. 330 g white bread flour, 40 g whole wheat flour, 30 g …
From pantsdownapronson.com


EASY EVERYDAY SOURDOUGH BREAD RECIPE | KING ARTHUR BAKING
Web Tent the pan with your favorite reusable cover and let the loaf rise until it’s within about 1" of the rim of the pan. This will take about 3 to 5 hours, depending on your room temperature. About a half hour before the dough is ready to bake, preheat the oven to 425°F with a rack in the center. Uncover the risen loaf and place the pan in the ...
From kingarthurbaking.com


RUSTIC WHOLE GRAIN SOURDOUGH BREAD - BREAD BY ELISE
Web Apr 16, 2021 15 g active sourdough starter 50%. fed 10-12 hours prior 30 g water 100%. at 77°F-80°F/25°C-27°C 15 g all-purpose flour 50% 15 g whole wheat flour 50% Main …
From breadbyelise.com


UNDERSTANDING THE SOURDOUGH BREAD PROCESS - BAKER BETTIE
Web Mar 31, 2020 So to calculate a true final hydration you would need to base your baker’s percentage off of 1100 grams of flour and 850 gr of water. This would give our formula a …
From bakerbettie.com


ANADAMA BREAD - CAROLINE'S COOKING
Web Apr 21, 2022 Add the molasses and salt and mix both through well. Transfer the mixture to a medium-large bowl and allow it to cool so that it is lukewarm. Once the molasses …
From carolinescooking.com


EASY MULTIGRAIN SOURDOUGH BREAD RECIPE - THE PANTRY MAMA
Web Jul 26, 2020 Weigh out your sourdough starter and water into a large bowl. Mix the water and starter together briefly. Then add your flour and salt and mix altogether with a …
From pantrymama.com


GRAIN MASH SOURDOUGH METHOD AND ANADAMA BREAD
Web May 29, 2022 - The mash process is traditional in the bread baking of countries where rye is a dominant grain such as, but not limited to, Russia, Finland, and Germany. …
From pinterest.com


HOW TO BAKE THE EASIEST—AND TASTIEST—10-GRAIN BREAD - COUNTRY …
Web Feb 27, 2015 Whisk together the cereal, flours, yeast, salt, and vital wheat gluten in a 5-quart bowl. 2. Add the water and mix without kneading, using a spoon, a food processor …
From countryliving.com


GRAIN MASH SOURDOUGH METHOD AND ANADAMA BREAD
Web Sep 14, 2022 - The mash process is traditional in the bread baking of countries where rye is a dominant grain such as, but not limited to, Russia, Finland, and Germany. …
From pinterest.com


EASY SOURDOUGH ARTISAN BREAD RECIPE (READY IN 1 DAY)
Web Mar 16, 2022 Easy Sourdough Artisan Bread Recipe Steps Step 1. Start by mixing all the ingredients (flour, water, starter, optional honey, and salt) in a bowl just until combined. Let sit for 15 minutes Step 2. If using a mixer and dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
From anoregoncottage.com


Related Search