The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Anadama with Black Walnut

SylviaH's picture

Anadama with Black Walnut

What a lovely flavor combination for such a robust and tasty loaf of bread.  It will be a staple around here through the holidays.  The corn, walnuts, molasses just seem to mingle so well with all those lovely holiday cold weather dishes.  I can't wait to have a turkey sandwich on this classic New England bread.

The black walnuts are a wonderful addition to this bread.  So very healthy, naturally wild black walnuts, none of those pesticide sprays and a flavor that no other nut can compare to IMHO.  Have you ever had black walnut caramel cake, ice cream, oh my! 

I like the formula from PR BBA.  The only changes I made were adding the black walnuts and I did boil the water that was poured over my cornmeal soaker.  I would have preferred using polenta and know I have some stashed somewhere in one of my refrigerators.   

If you haven't tried this bread and many have and love it.  Do give it a try and enjoy your own variations.  It slices up beautifully for a change of everyday sandwich bread.

Black walnuts can be found in the stores now.  I found these at my local Costco's, other large stores should have them available and fresh. 

The bad photos were taken in my kitchen light and night.  

I added about 3/4 cups lightly toasted BW.






Casey_Powers's picture

I am looking forward to making this after seeing your lovely bread.

Warm regards,


SylviaH's picture

I read somewhere the other day that they didn't have molasses in HA?


holds99's picture


Your Anadama bread looks delicious, especially with the black walnuts.  I haven't made this bread for a long time and after seeing your bread I will make it again soon and include the black walnuts.  I still remember black walnuts being so good in ice cream, one of my favorites, along with butter pecan, and you're right, the black walnuts impart a very nice, unique flavor.  Also, thanks for the tip: using boiling water for the corn meal to soften the texture.

Best regards,


SylviaH's picture

I just wish I would have added a few more BW.  If I would have had some golden raisins I might have added some for a morning breakfast toast.  The texture was very nice.  The walnuts were not large pieces. 

BW bring back wonderful childhood memories of TX for me.  Our candy was snow cones and the excitement of seeing the sugar cane man.  For a nickel we could buy a whole stalk of freshly cut sugar cane to chew on.

I usually pour boiling water over all nutty seed type soakers and let them sit for an hour.  Kinda like a fast soak for beans..only it's for bread 'lol'. 

I'll have to try Jan's suggestion to add the molasses to the soaker.  I think it will mix in a lot easier.  I hand mixed everything.



SylviaH's picture

my complete post went somewhere in space.

Thank you, Howard.  This is a delicious bread..I should bake more often.

The BW were small pieces and I wish I would have added a few more.  The texture was very nice and I could have mixed better using the machine instead of hand mixing.

When I use molasses it brings back childhood memories in TX.  The excitement of seeing the Sugar cane man.  For a nickel and sometimes a whole dime we could buy a fresh stalk of sugar cane to chew on.  Our candy was sugar cane and snow cones.


Janetcook's picture

My original response got gobbled up somewhere….

I am baking Andama loaves today too!  I use the formula our of Laurel Robertson's book and the corn meal gets cooked with the molasses.  Not sure how it differs from the formula you used.  I do like the idea of walnuts and will have to make note for my next bake of this bread.

Thanks for the idea.  Your loaf looks really tasty.

Take Care,


SylviaH's picture

Funny same thing happened to my post above.

This is a great tasting bread and just goes with hearty fall weather meals.

I did splurge and use butter.  I almost added some white whole wheat to this batch.

Thank you for the idea to add the molasses to my soaker.

The walnuts are a delicious addition to this bread.  It's a such an adaptable formula. 


dabrownman's picture

Some folks don't like black walnuts but I'm not one of them.  When my dad lived at Pomme De Terre in south central MO, he had black walnut trees every where.  He would gather the nuts up, run over them with the car and then crack them in a vise.  Very difficult to get those nuts and why they are so expensive.  Dad mad the best chocolate chip or oatmeal raisin cookies with black walnuts.  Best cookies ever in my book -except for the next one I eat  of course. Dad has moved to Joplin, but I bet he can find a black walnut tree around there somewhere :-)

3/4 of a cup of BW would really flavor this loaf of bread so well. ! just trying to think what it must taste like is making my mouth water.  What a great recipe Sylvia!

SylviaH's picture

I don't know why.  This bread just reminds me of Thanksgiving and Pilgrims.  Must be the cornmeal and wild nuts.  I just thought it such a nice bread to bake this time of year.  

That's such a funny story about running the nuts over with the car.  I don't know how he managed to crack the buggars..but having the right tool I guess is the only way.  

I did have a friend that had a BW tree in her yard in the area of Red Bluff CA.  I brought some home and never could get them opened.

I don't know if it was my imagination or not but, lightly toasting the nuts seemed to sweeten the flavor a hint.

I could have added a few more nuts.  The recipe made two loaves.

Oh, those cookies sound so delicious.

I did make some Outback Steakhouse type black bread last week and added golden raisins and BW..nice addition.  But I think Mike likes a lighter type bread and so do I.  This bread fit the bill perfect.