Native American Zuni Pepita

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Native American Zuni Pepita

 

1 3/4 cups lukewarm water

1 egg, beaten

1/4 cup pumpkin seed oil or corn oil

1 1/2 teaspoons active dry yeast

1 1/2 cups shelled pumpkin seeds, toasted

 

Dry Ingredients;

2-1/2 cups bread flour

1 cup whole-wheat flour

1 cup blue cornmeal

1 tablespoon chopped fresh sage

2 teaspoons salt

2 egg whites, beaten

1/2 cup shelled untoasted pumpkin seeds

 

Combine the water, egg, and oil in the bowl of a heavy-duty electric mixer or

in a large mixing bowl.

Sprinkle the yeast over the mixture, stir in, and let sit for 2 minutes.

Grind the toasted pumpkin seeds in a coffee grinder or spice mill until finely

ground.

Add the ground pumpkin seeds and dry ingredients to the yeast mixture.

Mix with the dough hook (or knead by hand for 8 to 10 minutes, or until the

dough appears silky and resilient.

Transfer the dough to a lightly oiled bowl a cover with plastic wrap.

Let rise in a warm place for 1-1/2 hours, or until approximately doubled in

volume.

Punch the dough down, re-cover with plastic wrap, and let rise again in a warm

place for 30 minutes.

Place a baking stone on the middle rack of the oven and preheat to 400 degrees.