Blue Cornmeal Pueblo Bread
Wonderful texture with a crunchy crust and the blue-gray color! The walnuts and
cornmeal give it such a nice aroma. Must try!
½ cup War Eagle Blue Cornmeal
1 cup warm water
2 cups War Eagle White Wholegrain Wheat Flour
Pinch sugar
¾ cup War Eagle Unbleached All-Purpose or Bread Flour
1 package dry active yeast (1 ½ teaspoon)
½ cup Black or English Walnuts
1 ½ teaspoon salt
Toast the nuts under broiler about 3 minutes; keep a careful eye as they burn
easily.
Bread machine instructions—Place liquid ingredients in baking pan; add dry
beginning with yeast.
Push “Dough” cycle. When finished, remove dough, shape into a rectangle or round
loaf. Place on a baking sheet coating with non-stick cooking spray. With a sharp
knife, make about 4 diagonal slices in top of loaf. Sprinkle top lightly with 1
tablespoon Unbleached Flour. Cover with plastic wrap and a towel; let rise for
about 30 minutes. Bake in a preheated oven at 400 degrees for 40 - 45 minutes or
until loaf is golden on bottom and sounds hollow when thumped.
Conventional Instructions - In a large bowl, mix together the water, yeast, and
sugar. Stir in the Blue Cornmeal, oil, salt, and White Whole Wheat Flour. Beat
with mixer or by hand, gradually add Unbleached Flour; turn out on floured
board; knead about 5 – 8 minutes. Place in a clean, oiled bowl; set in a warm
place. Let rise for about 1 ½ hours.
Shape dough into a rectangle or round loaf. With a sharp knife, make about 4
diagonal slices in the top of loaf. Sprinkle top lightly with 1 tablespoon
Unbleached Flour. Cover with plastic wrap and a towel; let rise for about 30
minutes. Bake in a preheated 400 degree oven for 40 – 45 minutes or until loaf
is golden brown on bottom or sounds hollow when thumped.