Since yesterday's post featured breads from Peter Reinhart's Bread Baker's Apprentice, today I am showing a photo of a loaf we made using a recipe from Reinhart's latest book, Whole Grain Breads: New Techniques, Extraordinary Flavor. This is Anadama Bread, and it contains only whole grains: a mixture of cornmeal and whole wheat. If we had more closely followed the recipe, we would have baked it in a loaf pan. But, instead we put it in a banneton for its final rise, and then just baked the dough directly on our pizza stone. I like how rustic it looks. We wouldn't have gotten that look if we had baked it in the loaf pan. Beauty aside, the important thing is that it tastes so good!
Note: if you zoom into the picture, you may notice a purple tinge to the bread. That is because we used blue cornmeal.