Country Pumpkin

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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.

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