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)

1. Dissolve 1/8 teaspoon of the yeast in 1 cup of the water.
2. Stir in 1 3/4 cups of the flour.
3. Cover with plastic wrap and let stand overnight in a warm spot.
4. Dissolve the remaining 1 teaspoon of yeast in 1/4 cup of the water.
5. Put 1 cup of the cornmeal in a large heatproof bowl.
6. Bring the remaining 1/4 cup of water to a boil, then stir it into the cornmeal and let cool.
7. Stir in the salt, both yeast mixtures and the remaining 1 1/3 cups of flour to make a soft dough.
8. Transfer to a floured surface and knead until smooth and elastic, about 15 minutes.
9. Knead in the pumpkin seeds.
10. Return the dough to the bowl, cover with plastic wrap and let rise for 1 hour.
11. Turn the dough out onto a work surface and gently fold 4 times.
12. Return the dough to the bowl, cover and let rise until doubled in bulk, about 1 hour.
13. Sprinkle a baking sheet with cornmeal.
14. Turn the dough out onto a work surface and divide in half.
15. Shape each half into a round loaf.
16. Set the loaves on the baking sheet and let rise until doubled in bulk, about 1 1/2 hours.
17. Set a pizza stone on the middle rack of the oven and preheat the oven to 500.
18. Fill a roasting pan with water and set it on the bottom rack.
19. Make 3 slashes in the tops of the loaves; transfer them to the stone and bake for 10 minutes.
20. Reduce the oven temperature to 450 and bake for 20 minutes longer.
21. Let the loaves cool on a rack for 45 minutes before slicing into eighths.

active dry yeast, water, flour, cornmeal, kosher salt, pumpkin seeds

Taken from www.foodandwine.com/recipes/pumpkin-seed-bread (may not work)