Pumpkin Seed Bread
1 1/8 teaspoons active dry yeast
1 1/2 cups water, at room temperature
1 3/4 cups plus 1 1/3 cups unbleached all-purpose flour
1 cup cornmeal, plus more for sprinkling
1 tablespoon kosher salt
1 1/3 cups toasted pumpkin seeds (6 ounces)
Dissolve 1/8 teaspoon of the yeast in 1 cup of the water. Stir in 1 3/4 cups
of the flour. Cover with plastic wrap and let stand overnight in a warm spot.
Dissolve the remaining 1 teaspoon of yeast in 1/4 cup of the water. Put 1 cup
of the cornmeal in a large heatproof bowl. Bring the remaining 1/4 cup of water
to a boil, then stir it into the cornmeal and let cool. Stir in the salt, both
yeast mixtures and the remaining 1 1/3 cups of flour to make a soft dough.
Transfer to a floured surface and knead until smooth and elastic, about 15
minutes. Knead in the pumpkin seeds. Return the dough to the bowl, cover with
plastic wrap and let rise for 1 hour.
Turn the dough out onto a work surface and gently fold 4 times. Return the
dough to the bowl, cover and let rise until doubled in bulk, about 1 hour.
Sprinkle a baking sheet with cornmeal. Turn the dough out onto a work surface
and divide in half. Shape each half into a round loaf. Set the loaves on the
baking sheet and let rise until doubled in bulk, about 1 1/2 hours.
Set a pizza stone on the middle rack of the oven and preheat the oven to 500
degrees. Fill a roasting pan with water and set it on the bottom rack. Make 3
slashes in the tops of the loaves; transfer them to the stone and bake for 10
minutes. Reduce the oven temperature to 450 degrees and bake for 20 minutes
longer. Let the loaves cool on a rack for 45 minutes before slicing into
eighths.
Makes 2 small loaves.
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