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Pinon Bread

1/2 cup pine nuts (sunflower seeds can be substituted)
1 1/2 cup whole wheat bread flour
2 tsp baking powder
1/2 tsp salt
1 tbsp brown sugar
1 tbsp unsalted butter or vegetable oil
3/4 cup water

Preheat oven to 400 F. Lightly grease one large or 2 small baking
sheets. You can make the breads by haned, mixing all the dry
ingredients, cutting in the butter, then adding water. Or you can
do it the easy way and put the dry ingredients in a food processor
and then add butter and process until a fine meal is formed. Withe
processor running slowly add the water and process until a dough
is formed, about 15 to 20 seconds. Turn dough out and knead briefly.
Cover and let rest for 10 minutes. Cut the dough into 8 pieces,
roll out each piece to a 5 inch round that is 1/8 inch thick. Place
on baking sheet and bake for 8 to 9 minutes.

My changes: I substitute 1/2 cup cornmeal (native americans certainly
could have used that) for wheat flour. Since there is plenty of
fat in the pine nuts, I use 1 tbsp lowfat sourcream instead of
butter. I keep the dough in the refrigerator and roll out a few at
a time and cook them on the griddle. Delicious.


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