Moroccan Holliday Bread

Moroccan Holliday Bread

Moroccan Holliday BreadThe 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. 

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