Ingredients:
1/2 kg cornmeal
1/2 kg all-purpose flour
400 g pumpkin, baked and pureed
1/2 dl pumpkin seed oil
1 teaspoon sugar
salt
40 g yeast
Preparation:
- Sprinkle cornmeal with a little hot water.
- Dissolve the sugar in the warm water, blend in the yeast and leave for 15 minutes.
- Mix together cornmeal and all-purpose flour, add yeast, salt and oil. Make dough. Beat well for three minutes, using a mixer or by hand. Let stand at warm place until it doubles in size.
- Knead dough again, put in oiled pan and let stand until it rises again.
- Bake at 350 F (175 C) for on hour.
