Recipe: Zuni Sunflower Wheat Bread (food processor and stand mixer)

ZUNI SUNFLOWER WHEAT BREAD

1 1/2 tablespoons (1 1/2 packages) active dry yeast
1/4 cup (packed) light brown sugar
1 1/4 cups warm water (105-115 degrees F), divided use
2 1/4 cups whole raw sunflower seeds, divided use
2 1/4 cups whole-wheat flour
1 cup warm evaporated milk or evaporated goat's milk (105 degrees to 115 degrees F)
1/4 cup vegetable oil (or 1/4 cup (1/2 stick) unsalted butter, melted)
2 1/2 teaspoons salt
3 to 3 1/2 cups unbleached all-purpose flour or bread flour, divided use

In small bowl, sprinkle yeast and pinch of brown sugar over 1/2 cup of warm water. Stir until dissolved. Let stand until foamy, about 10 minutes.

Meanwhile, in food processor, combine 1 1/2 cups of sunflower seeds and whole-wheat flour and process to consistency of coarse meal. Set aside.

In large bowl with whisk or in bowl of heavy-duty electric mixer fitted with paddle attachment, combine remaining 3/4 cup warm water and remaining brown sugar, milk, oil, salt, remaining 3/4 cup whole sunflower seeds and 1 cup of unbleached flour. Beat on medium speed until smooth, about 1 minute. Add yeast and seed-flour mixture. Beat 1 minute more. Add unbleached flour, 1/2 cup at a time, mixing on low speed until soft shaggy dough that just clears sides of bowl forms, switching to wooden spoon when necessary if making by hand.

Turn out dough onto lightly floured work surface and knead until soft and springy, 1 to 2 minutes for machine-mixed dough and 3 to 5 minutes for hand-mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking. Do not add more flour than required, or dough will get stiff and bread will bake up too dry.

Place in greased deep container, turn once to coat top and cover with plastic wrap. Let rise at room temperature until double in bulk, 1 1/2 to 2 hours.

Grease or line baking sheet with parchment paper.

Turn out dough onto clean work surface and divide into 2 equal portions. Form each portion into tight round. Place on baking sheet, dust tops with flour, and cover loosely with plastic wrap. Let rise at room temperature until double in bulk, about 50 minutes.

ABOUT 20 MINUTES BEFORE BAKING:
Preheat oven to 450 degrees F, with baking stone on lowest rack, if desired.

Using sharp knife, slash surface of each loaf decoratively, no more than 1/4 inch deep. Reduce oven heat to 375 degrees F.

Bake loaves in center of oven or on hot stone for 35 to 40 minutes, or until loaves are golden brown and sound hollow when tapped with your finger. Remove from baking sheet and cool on racks.

Makes 2 round loaves
Source: Breads of the Southwest: Recipes in the Native American, Spanish, and Mexican Traditions by Beth Hensperger