Hello, I'm new here. My wife and I took Reinhart's whole grains class at Johnson and Wales a few weeks ago and loved it. Since then, we've been making bread at home constantly. Here's a variation of his anadama recipe using blue cornmeal. If you look closely at the picture, you can tell a purple tinge in the bread. It turned out delicious.  We used a banneton  to shape it during its final proof instead of baking it in a loaf pan.  We also delayed fermentation in the refrigerator overnight and baked it in the morning.  That seemed to have brought out the flavors in a very intense way.  I really like this bread.