I created this autumn loaf on a cold day when I had a strong need for the instant gratification that could only come from a hearty loaf of bread, rich with cornmeal and the mellow taste of molasses. In hindsight I realized that this recipe creates a beautiful loaf reminiscent of the New England Anadama bread. My version is leavened with baking soda rather than the yeast of the traditional bread, which also uses more white flour. That aside, I thought the breads’ commonalities of molasses, cornmeal, a touch of oil, and a taste of the harvest season warranted a shared name. Served with cashew butter, the bread is now a family favorite.
MAKES 1 MEDIUM LOAF
1½ cups teff flour
1 cup sorghum flour
½ cup medium grind cornmeal, plus additional 2 tablespoons for shaping the dough
¼ cup flax meal
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon sea salt
2 tablespoons extra-virgin olive oil
1 tablespoon molasses
1¼ cups room temperature filtered water
1. Preheat the oven to 350 degrees F. Lightly grease a sheet pan.
2. In a medium bowl, combine the teff flour, sorghum flour, ½ cup cornmeal, flax meal, baking soda, xanthan gum, and salt.
3. In a separate large bowl (or the bowl of a stand mixer), combine the olive oil, molasses, and water. Add the dry ingredients and mix well by hand or with the mixer until well combined.
4. With the additional cornmeal sprinkled on your work surface, shape the dough into a round. Place on the prepared sheet pan and score with a crisscross pattern. Bake for 1 hour and 20 minutes, until golden and firm to the touch.