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Two loaves of sliced sourdough anadama bread with one slice on a plate with butter.

Sourdough Anadama Bread

Posted on November 9, 2023November 9, 2023 by sourdoughbrandon

This post may contain affiliate links for products and ingredients I use and recommend. For more information, see my affiliate disclosures.

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Table Of Contents
  1. What is Anadama Bread?
  2. 👨‍🏫 Baker's Percentage Table
  3. 🛠 Tools Needed:
  4. 🛒 Ingredients Needed:
  5. ⏰ Sample Baking Schedule
  6. 👨‍🍳 How to Make Sourdough Anadama Bread
    • 1. Make the Levain
    • 2. Make the Cornmeal Porridge
    • 3. Mix the Dry Ingredients
    • 4. Mix the Dough
    • 5. Bulk Fermentation
    • 6. Overnight Proof
    • 7. Shape
    • 8. Final Proof
    • 9. Bake
  7. How to Store
    • How to Freeze
  8. ❓ FAQs:
    • Can I double the recipe?
    • What to eat with anadama bread?
    • How can I make vegan sourdough anadama bread?
  9. Other Enriched Bread Recipes You May Enjoy:
  10. Sourdough Anadama Bread

Made with cornmeal and molasses, this Sourdough Anadama Bread is a beloved New England classic loaf bread that’s hearty and mouthwatering.

Molasses adds an earthy and nutty sweetness to the loaf, with the robust texture and flavors of cornmeal and whole wheat flour.

Because of the high ratios of whole wheat flour and cornmeal, anadama bread can fall on the denser side of loaf breads.

However, the corn porridge, molasses, butter, and extended fermentation in this sourdough anadama bread recipe open up the crumb quite a bit. A long fermentation is key to getting soft and tender slices like store-bought sandwich bread in this loaf.

It’s excellent in the wintertime served with soups or stews, breakfast toast with butter, or sandwiches.

👉 For more sourdough loaf breads, check out my recipes for Sourdough Brioche Bread, Seeded Whole Wheat Sourdough Sandwich Bread, and Sourdough Sandwich Bread.

A slice of sourdough anadama bread on a plate with butter and flaky salt.

What is Anadama Bread?

Anadama bread is a classic New England loaf enriched with cornmeal, molasses, and typically whole wheat or rye flour.

Before adding to the bread, a cornmeal porridge or mush is mixed with boiled water. This hydrates the cornmeal and helps soften the interior of the loaf.

Then, molasses and butter is added, contributing more moisture, richness, nutty aroma, definitive brown hue, and a subtle sweetness to the bread.

Like other traditional regional recipes such as maritozzi or whoopie pies, the origins of anadama bread are disputed. However, it’s typically attributed to the Massachusetts coastal North Shore region and spread from there.

The “brown bread” goes particularly well with hearty stews and soups, spread with butter, or for lunch sandwiches.

Sometimes, it’s made with a portion of rye flour. But more often than not (as in this recipe), anadama bread has a significant amount of whole wheat flour, which contributes to the denser texture and assertive flavor of the bread.

Slices of sourdough anadama bread with a bread knife.

👨‍🏫 Baker’s Percentage Table

I include a baker’s percentage chart to scale a recipe up or down easily. With baker’s percentages, the total weight of all flour in the recipe is 100%.

The 80% hydration here may seem high for a loaf bread, but a cup (224g) of it makes the cornmeal porridge. If you include the cornmeal as a “flour” to this loaf, the hydration is about 67%, which is more typical of a sandwich bread.

I also include the prefermented flour and water from the levain in this flour weight (30g each).

Finally, I note the ingredients proportionally to the total weight of flour (in this case, 390g). That’s why the percentages below will add up to over 100%.

If you want to learn more, the King Arthur website has a more detailed reference page on why and how baker’s percentages are calculated.

IngredientsWeightBaker’s Percentage
Bread Flour270 grams (includes 30g for levain*)69.2%
Whole Wheat Flour120 grams30.8%
Sea Salt8 grams2.1%
Cornmeal80 grams20.5%
Water314 grams (includes 30g for levain, divided)80.5%
Sourdough starter30 grams (all for levain)7.7%
Molasses85 grams21.8%
Melted Butter43 grams11%

*Note: If you opt to not make a levain, use 90 grams of active sourdough starter.


🛠 Tools Needed:

Click the links below for my favorite tool recommendations.

USA Small pullman pan
  • Baking Scale
    • Flour and sourdough starter can weigh differently from person to person, so weighing your ingredients is the best option if you can!
  • Bread Loaf Pan
    • My favorite loaf pan is the small USA Pullman Pan that’s 9″x4″. The tall, straight sides help your loaf breads rise tall and give you a professional looking loaf. I don’t typically use the lid. The heavy-duty pan bakes evenly and has a natural non-stick coating so you don’t have prepare the pan!
    • Alternatively, use a standard 8.5×4.5″ bread loaf pan.
  • Rolling Pin
  • Stand Mixer (recommended)
    • Anadama bread is quite sticky. To build up strength, a stand mixer with the fitted dough hook attachment is helpful.
    • If you mix by hand, make sure to flour your hands well to prevent sticking. This may result in a denser loaf as you’ll be adding more flour to the recipe.
  • Pastry Brush, for egg wash
  • Brød and Taylor Folding Proofer (optional, but helpful)
    • My home tends to stay cool, so I proof all of my breads in this convenient proofing box that can also act as a slow cooker.

🛒 Ingredients Needed:

Click on the links below for my ingredient recommendations.

Bowls of labeled ingredients needed for sourdough anadama bread including bread flour, whole wheat  flour, cornmeal, salt, molasses, sourdough starter, melted butter, water, and an egg for egg wash.
  • Cornmeal
    • I use old-fashioned stone ground cornmeal for this recipe, just as I do for Sourdough Corn Muffins or Sourdough Honey Cornbread. Stone-ground cornmeal has a better flavor!
    • Medium to fine cornmeal is better here so the bread doesn’t taste grainy (unless you like that texture, of course).
    • You can use polenta too, but it’ll be a little more grainy.
  • Bread Flour
    • High-protein bread flour has a higher gluten content, which is needed to get this enriched loaf to rise tall and hold it’s structure (just like making buttery and soft brioche). I push fermentation pretty far for the best results in this loaf, so a bread flour like King Arthur Bread Flour at 12.7% protein content is helpful.
  • Whole Wheat Flour
    • I recipe tested with King Arthur’s Whole Wheat Flour, since it’s a pretty standard, high-quality whole wheat flour available at many grocery stores. 
    • Feel free to substitute with another type whole wheat flour, such as spelt or einkorn, but consider that you may need adjust the hydration slightly.
  • Salt
  • Molasses
    • Use unsulphered molasses. I do not recommend substituting it with blackstrap molasses as it has a lower sugar and moisture content, and is slightly bitter.
  • Sourdough Starter
    • If you don’t have an active sourdough starter, learn how to make one in a week following my how-to guide. Don’t use sourdough discard for this recipe unless you add instant yeast to the dough. See my top sourdough starter tips.
  • Water
  • Melted Butter
    • To make the bread vegan, substitute the melted butter with coconut oil or another neutral oil.
  • Egg, for egg wash
    • The egg wash isn’t 100% necessary, but it gives the loaf a nice sheen on top. Alternatively, you could mix a bit of molasses or maple syrup with water for a similar effect.

⏰ Sample Baking Schedule

The chart below is a sample baking schedule for this anadama bread that works decently for a weekend loaf. Many steps are flexible, depending on your own day-to-day schedule.

For example, you can make the levain the night before (use 10g of starter and 40g of flour and 40g of water). You can also proof the dough overnight in the refrigerator for up to two days to bake on your own time.

StepsTime
1. Make Levain9:00am
2. Make Cornmeal Porridge1:30-2:00pm
3. Mix Dough2:00pm-2:15pm
4. Bulk Fermentation2:15pm-7:15pm (5-6 hours)
5. Overnight Cold Proof7:15pm-(or up to two days)
6. ShapeNext day, 8:00am
7. Final Proof8:15am-12:15pm (4-5 hours)
8. Bake12:15pm-1pm
Loaf of sourdough anadama bread sliced.

👨‍🍳 How to Make Sourdough Anadama Bread

Follow this visual and detailed recipe guide as you make the best sourdough anadama bread with cornmeal and molasses.

1. Make the Levain

Mix 30g of sourdough starter, 30g of bread flour, and 30g of water in an empty jar.

If you’d prefer to skip making a levain, use about 90g of active sourdough starter instead.

Cover and set it in a warm location (75-80ºF) for about five hours until it is doubled and bubbly.

Note: The convenient thing about making a levain is that the schedule is very flexible. I typically make a levain with a 1:1:1 ratio, but you can easily alter the ratios to fit your schedule better.

For example, you can use less starter and feed it more flour and water the night before so it’s active in the morning. That way, you can mix it into your dough in the morning.

2. Make the Cornmeal Porridge

When the levain is close to being ready, I make the cornmeal porridge. It’s similar to polenta!

Add 80g of cornmeal (½ cup) to a medium-size mixing bowl. Then, boil 224g of water (1 cup) and pour it on top of the cornmeal. I like to use a gooseneck tea kettle for even distribution and pouring (like making a pour-over coffee).

Mix together with a spatula or spoon and break up any clumps that form. Let the cornmeal porridge hydrate and cool for 30 minutes.

This process softens the cornmeal so it’s less grainy when you add it to your loaf. It’s not unsimilar to making instant oatmeal (or how you would incorporate an oat porridge for a loaf). The corn porridge helps keep the loaf softer for days and gives it a custard-like creamy interior.

Why Make a Porridge?

This process softens the cornmeal so it’s less grainy when you add it to your loaf. It’s not that different from making instant oatmeal (or how you would incorporate an oat porridge for a loaf). The corn porridge helps keep the loaf softer for days and gives it a custard-like creamy interior.

The step is also similar to making a yudane, which is one of my favorite methods of lending extra softness to a loaf by gelatinizing and pre-cooking starches. It’s a method I use for Sourdough Cinnamon Rolls and Sourdough Dinner Rolls.

Bowl of cornmeal porridge mixed with a spatula and a tea kettle in the background.

3. Mix the Dry Ingredients

Meanwhile, in the bowl of a stand mixer, mix 240 grams of bread flour (2 cups), 120 grams of whole wheat flour (1 cup), and 8 grams of salt.

Bread flour, whole wheat flour, and salt mixed together in a bowl.

4. Mix the Dough

Once the cornmeal porridge has set for 30 minutes, stir in 85 grams of molasses (¼ cup) and 43 grams of melted butter (3 TBS) into the porridge.

Pour all of the levain, the cornmeal/molasses mixture, and 60 grams of water (¼ cup) into the stand mixer bowl with the dry ingredients.

Using the dough hook attachment, mix the dough on low speed until it comes together into a sticky mass.

Increase the speed to medium-low and mix for 5-8 minutes, or until the dough is smoother (it’ll still be sticky) and doesn’t stick to the sides of the bowl.

If there aree any dry spots of flour or if the dough appears too stiff, drizzle in a bit more water as it mixes. The dough should be almost like the consistency of a high-hydration sourdough bread.

It won’t pass the windowpane test yet, because the dough develops its strength from a couple of folds during fermentation.

Mixing by hand: If you mix this dough by hand, it will be very sticky and you’ll need to flour your hands, the work surface, and the dough throughout mixing.

Knead on a lightly floured surface with floured hands for about 10 minutes and only add flour as necessary to prevent sticking. The dough will be denser because of the added flour.

Molasses and melted butter added to bowl of cornmeal porridge with a spatula.
Cornmeal porridge with molasses and butter
Pouring levain into dry ingredients.
Pouring the levain into the bowl of dry ingredients
Mixed sourdough anadama bread on a dough hook.
Mixing the anadama bread dough

5. Bulk Fermentation

Transfer the dough to a mixing bowl (or leave it in the stand mixer bowl) and use damp hands to gently stretch and fold the dough a few times in bowl. Bring it together into a round mass.

Cover and place in a warm location (around 80ºF ideally) for bulk fermentation.

Ferment the dough for 5-6 hours total, or until it at least doubles in size. This dough tends to be a little sluggish.

After one hour in bulk fermentation, use damp hands to stretch and fold the dough a few times. Repeat the folds twice more during bulk fermentation, each separated by an hour each (at least three total sets of folds).

The folds will help strengthen the dough structure and evenly distribute the gases formed in fermentation.

Sourdough anadama bread dough in bowl at the start of bulk fermentation.
Start of bulk fermentation.
Sourdough anadama bread in bowl and doubled in size at the end of bulk fermentation.
End of bulk fermentation.

6. Overnight Proof

Place the dough into the refrigerator to continue proofing overnight and up to two days.

The dough likely won’t grow too much during the cold-proof, but it will develop more flavor and continue to ferment slowly in the refrigerator. I found that it’s very hard to over-proof this dough.

The cold-proof will also help with shaping this otherwise sticky dough.

7. Shape

The next day, or baking day, remove the cold dough from the refrigerator, make a fist, and punch it down in the bowl.

Turn the dough onto a lightly floured surface and sprinkle a light coating of flour on top of the dough. Use the rolling pin to roll it out into an oval slab, about ¼-inch thick.

Then, use floured hands to roll up the dough into a 9″ log.

Before transferring to the bread loaf pan, I like to roll the dough in a light coating of cornmeal. It helps prevent sticking and adds a slight textural contrast to the crust of the loaf.

To do so, sprinkle a light layer of cornmeal onto a small baking sheet or flat platter. Then, roll the dough in the cornmeal. Brush off any excess so you only have a light coating of cornmeal all over the loaf.

Sourdough anadama bread rolled out into a flat oval with a rolling pin.
Sourdough anadama bread rolled up into a log.

8. Final Proof

Transfer the dough to your bread loaf pan, seam-side down.

Cover and proof in a warm location for 4-5 hours, or until the dough rises to the top of the pan or at least doubles in size. It rose to the top of my pullman pan as seen in the images below!

This is a slow-rising dough and it’s unlikely that you’ll overproof it unless you’re not paying attention to it at all. Set timers every hour or so to check on it and let it go longer if it needs to. If it’s underproofed, it’ll be denser but still delicious.

To test when the dough is finished proofing, you can use the finger-poke test. Take a floured finger and poke the dough. If the dough springs back quickly and it feels dense, then it’s underproofed. If the dough feels very light and leaves an indentation, then it’s ready!

Sourdough anadama bread in bread pan at the start of final proofing.
Start of final proofing.
Sourdough anadama bread in bread pan at the end of final proofing and over doubled in size.
End of final proofing.

9. Bake

Preheat the oven to 375ºF (191ºC).

Use a pastry brush to brush the top of the loaf with an egg wash for a lovely glisten.

Bake for 45-55 minutes, or until the crust is dark brown and the interior temperature reads 200ºF (93ºC) when an instant-read thermometer is stuck into the middle.

If it’s underbaked, it’ll be gummy inside.

Note: For the last 10-15 minutes of baking, pay attention to the color of the crust. Every oven bakes differently, so if you notice that the top of the loaf is getting too dark, tent it with a piece of aluminum foil.

The molasses in the dough and mailliard reaction from the egg wash can make the crust get a bit dark before it’s fully baked.

Cool on a wire rack for 5 minutes, then turn out the hot bread loaf from the pan and cool for at least an hour.

This way, the sides of the bread don’t get soggy as it cools.

Finally, slice and enjoy!

Brushing egg wash on top of sourdough anadama bread.
Baked sourdough anadama bread loaf in pan.

How to Store

Sourdough anadama bread stores very well!

The corn porridge, molasses, and sourdough help preserve the loaf for longer than most sandwich breads, while remaining soft and easy to slice.

You can store anadama bread covered at room temperature for 3-4 days. Once sliced, and the longer it sits, the bread will begin to dry out some. This can be remedied by reheating in a toaster oven for a couple of minutes.

To store in the refrigerator, you can keep the bread covered for about a week.

How to Freeze

After baking and cooling, slice the bread and place the slices into a freezer-safe bag. Freeze for three months.

To reheat, simply place the slices in a toaster oven or oven at 350ºF (177ºC) for a few minutes until warmed through.

Close up interior crumb slice of sourdough anadama bread.

❓ FAQs:

Can I double the recipe?

Yes. Double all of the ingredients and divide the dough in two when you shape it and bake in two bread loaf pans.

What to eat with anadama bread?

Anadama bread is hearty, made with cornmeal, molasses, and whole wheat flour. It goes particularly well with winter stews or soups, toasted with butter, or made into any lunch sandwich.

How can I make vegan sourdough anadama bread?

Yes, eliminate the egg wash and substitute the melted butter with coconut oil or another neutral oil.


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Slices of sourdough anadama bread on a plate with butter.
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5 from 9 votes

Sourdough Anadama Bread

By: Sourdough Brandon
Made with cornmeal porridge, molasses, and whole wheat flour, Sourdough Anadama Bread is a hearty New England classic loaf bread that's excellent served with stews, soups, toast, or lunch sandwiches. It has a slightly nutty sweetness, with a relatively dense crumb that's still soft and moist.
Cook Time45 minutes mins
Proofing Time22 hours hrs
Total Time22 hours hrs 45 minutes mins
Yield or Serving: 1 loaf

Equipment

  • 1 Baking Scale
  • 1 Stand Mixer, recommended
  • 1 Rolling Pin
  • 1 USA Pullman Pan, Small, or a 8.5×4.5" bread loaf pan
  • 1 Brød and Taylor Folding Proofer, optional, but helpful
  • 1 Pastry Brush, for egg wash

Ingredients

Levain

  • 30 grams Bread Flour
  • 30 grams Water
  • 30 grams Sourdough Starter

Sourdough Anadama Bread

  • 80 grams Cornmeal, ½ cup
  • 224 grams Boiling Water, 1 cup
  • 240 grams Bread Flour, 2 cups
  • 120 grams Whole Wheat Flour, 1 cup
  • 8 grams Sea Salt
  • 85 grams Unsulphered Molasses, ¼ cup, not blackstrap
  • 3 TBS Unsalted Butter, melted
  • Levain, see above
  • 60 grams Water
  • 1 Egg, for egg wash
Prevent your screen from going dark

Instructions

  • Mix the levain ingredients in a jar. Cover and set in a warm location (75-80ºF) for about five hours until doubled and bubbly.
    30 grams Water, 30 grams Sourdough Starter, 30 grams Bread Flour
  • When the levain is close to being ready, make the cornmeal porridge. Place the cornmeal in a medium mixing bowl. Then, pour in the boiling water and stir, breaking up any clumps that form. Let the porridge hydrate and cool for 30 minutes.
    80 grams Cornmeal, 224 grams Boiling Water
  • In the bowl of a stand mixer*, mix the dry ingredients.
    240 grams Bread Flour, 120 grams Whole Wheat Flour, 8 grams Sea Salt
  • Stir the molasses and melted butter into the bowl of cornmeal porridge.
    Pour the cornmeal/molasses mixture, all of the levain, and water into the stand mixer bowl fitted with the dough hook attachment.
    Begin mixing on low speed until the sticky dough comes together, a couple of minutes. Then, slowly increase the speed to medium-low and mix for 6-8 minutes until the dough is smoother and doesn't stick to the sides of the bowl (it'll still be sticky).
    85 grams Unsulphered Molasses, 3 TBS Unsalted Butter, Levain, 60 grams Water
  • Transfer to another bowl (or leave in the stand mixer bowl), and use damp hands to gently stretch and fold the dough a few times in the bowl. Cover and bulk ferment in a warm location for 5-6 hours total, or until it at least doubles in size.
    During bulk fermentation, use damp hands to perform three stretch and folds separated by an hour each. Let the dough set for the remainder of bulk fermentation.
  • Place in the refrigerator to proof overnight and up to two days.
  • The next day, or baking day, punch down the dough and turn it out onto a lightly floured surface. Flour the top of the dough and use a rolling pin to roll it out into an oval slab, about ¼-inch thick. Then, roll it up into a 9" log.
    Roll the log in a thin layer of cornmeal on a baking sheet or platter, brush off any excess cornmeal, and transfer to a bread loaf pan, seam-side down.
  • Cover and proof in a warm location for 4-5 hours, or until the dough rises to the top of the pan. The dough can be a little sluggish, so give it more time if it needed. To test when it's fully proofed, use a floured finger to poke it. If it leaves an indentation and feels light and airy, then it's fully proofed.
  • Preheat the oven to 375ºF (191ºC).
    Beat an egg into a small bowl and brush the egg wash on top of the dough before baking.
    Bake for 45-55 minutes, or until the crust is dark brown and the interior temperature reads 200ºF (93ºC). If the crust is getting too dark during baking, tent it with foil.
    Cool in the pan on a wire rack for 5 minutes and then turn the bread out to cool at least an hour on the wire rack. Slice and enjoy!
    1 Egg

Notes

  • *This bread is quite sticky to mix by hand, but possible. Flour your work surface, hands, and the dough throughout mixing and knead for about 10 minutes. Only add more flour as necessary so the bread doesn’t come out too dense.
  • Follow the guide for more detailed instructions, photos, and tips for making this sourdough anadama bread.
Tried this recipe?Rate the recipe above, comment, and follow/mention @sourdoughbrandon on Instagram & Facebook
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9 thoughts on “Sourdough Anadama Bread”

  1. Pam says:
    January 13, 2025 at 6:41 pm

    5 stars
    Can’t wait to try this!

    But you forgot the best use of Anadama bread — French toast!

    Reply
  2. Rose says:
    November 10, 2024 at 4:29 pm

    Hello Brandon! I love your recipes, I’m going to make your anadama bread and would like to use my already active starter instead of the levain, how many grams of starter does the levain make??

    Reply
    1. sourdoughbrandon says:
      November 10, 2024 at 4:44 pm

      Thank you! You can substitute the levain with 90g of active sourdough starter.

      Reply
  3. Gretchen says:
    April 15, 2024 at 5:20 pm

    5 stars
    This is my favorite sourdough recipe I’ve ever made! It’s definitely going into my regular rotation. Thank you!

    Reply
    1. sourdoughbrandon says:
      April 15, 2024 at 5:25 pm

      One of my favorites too! Thanks for making.

      Reply
  4. Craig says:
    March 24, 2024 at 10:20 am

    5 stars
    Anadama is a favorite bread at our house. I have made several version with commercial quick yeast, but this is the first sourdough version I’ve tried. I’m now proofing my second loaf. This bread is great and easy to make.

    I will say though that bulk fermentation and proofing can take a long time. My house is around 73 degrees in the daytime, but drops down to 67 or so at night. The first loaf I left on the counter from 2pm until around 2am before putting in the fridge in order to get a full rise. The second loaf I let go all night on the counter and then placed in the fridge for a couple of days before moving on to shaping. For both loaves, proofing time was close to 7 hours or so before baking.

    But the wait is worth it; the results are great. This is definitely a go to bread. I know I could probably move things along quicker if I used a warmed oven, but I’m retired and in no hurry, besides I think long fermentation and proof may cause the flavors to develop even more.

    Thanks for the recipe. Cheers.

    Reply
    1. sourdoughbrandon says:
      March 25, 2024 at 11:38 am

      Very helpful for others to know, Craig. Yes, estimating times for fermentation and proofing are always difficult with sourdough as it varies so wildly from environment to environment and starter to starter.

      Reply
  5. Karen Jay says:
    November 20, 2023 at 4:10 pm

    5 stars
    I made this recipe and it was a hit with my husband and myself! This bread comes together easily and bakes up beautifully. It has a rich, slightly sweet flavor. Thank you for a great recipe and a new experience with sourdough!!

    Reply
    1. sourdoughbrandon says:
      November 20, 2023 at 6:08 pm

      Glad to hear that Karen! Thanks for making!

      Reply

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ABOUT BRANDON

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I am a home baker and sourdough recipe developer and educator living in the hills of rural Massachusetts.

I hope to bring my passion for sourdough baking to you with detailed sourdough bread and sourdough discard recipes to you and your family.


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