Corn in bread is nothing new. It has been used to supplement flour during wheat shortages and is still commonly used to make tortillas. The addition of cornmeal in bread adds a subtle sweetness, golden crumb, and a rustic crust. Along with toasted pumpkin seeds and fresh rosemary, this bread is a farmhouse favorite. The Baker’s Percentage for this bread is as follows:
Total Flour 1,000 g 100%
White Flour 900 g 90%
Whole-wheat Flour 100 g 10%
Levain 200 g 20%
Water 700 g 70%
Medium-grind Cornmeal 100 g 10%
Pumpkin Seeds, toasted 100 g 10%
Fresh Rosemary, minced 1 Tb
Salt 22 g 2.2%
Toast the pumpkin seeds in a dry skillet over medium heat until they release their aroma and turn light brown. Let cool slightly. Add the cornmeal, pumpkin seeds, and rosemary at the beginning of the Mix. The cornmeal will absorb some of the water, so splash in some extra if needed. Finish the steps through the Bake.
This bread is very good with whipped feta cheese and roasted red peppers. It also makes superb croutons for a Fall salad.