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Moroccan Holliday Bread

The addition of cornmeal and a cornucopia of seeds give this superb loaf an interesting flavor and texture.

2 ½ cups white bread flour
½ cup yellow cornmeal
1 teaspoon salt
¾ ounce fresh yeast
½ cup lukewarm water
½ cup lukewarm milk
1 tablespoon pumpkin seeds
1 tablespoon sesame seeds
2 tablespoons sunflower seeds

Lightly grease a baking sheet. Sift the flours and salt into a large bowl. Mix the yeast with a little of the water in a small bowl. Stir in the remainder of the water and the milk. Pour into the center of the flour and mix to fairly soft dough.

Turn out the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and let rise, in a warm place, for a bout 1 hour or until doubled in bulk. Turn out the dough onto a lightly floured surface and punch down. Gently knead the pumpkin and sesame seeds into the dough. Shape into a round ball and flatten slightly.

Place on the baking sheet, cover with oiled plastic wrap or slide into a large, lightly oiled plastic bag and let rise, in a warm place, for 45 minutes or until doubled in bulk.

Meanwhile, preheat the oven to 400^oF. Brush the top of the loaf with water and sprinkle with the sunflower seeds. Bake the loaf for 30-35 minutes or until it is golden and sounds hollow when tapped on the bottom. Transfer the loaf to a wire rack to cool.