By Guido Lambelet, Executive Chef
Executive Chef Guido Lambelet at the Institute of American Indian Arts in Santa Fe, NM, has been experimenting with Native American recipes and some special ingredients. Guido’s signature version of Navajo Wild Sage Bread is made with flour grown and milled in New Mexico. The flour is distributed by La Montanita Co-op, which picks up grain from local New Mexico farmers and distributes it to local mills (such as Valencia Flour Mills in Jarales and Tamaya Mill in Santa Ana Pueblo). La Montanita Co-op gets the milled flour back and sells the finished product to the customer.
Navajo Wild Sage Bread
- 1 1/4 once active dry yeast
- 1/4 cup lukewarm water
- 3 1/2 cups unbleached flour
- 2 teaspoons dry crushed sage (added some fresh sage from my garden)
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 egg
- 1 cup cottage cheese
- 1 tablespoon melted butter
Dissolve yeast in water, set aside. Combine dry ingredients in a mixing bowl. In large mixing bowl, beat egg and cottage cheese until smooth.
Stir in melted butter and yeast. Add flour mixture gradually, beating vigorously after each addition, until stiff dough is formed.
Place dough on lightly floured surface and knead for 10 minutes. Cover and let rise until doubles in size.
During that time, preheat oven to 375. Place round shaped dough on floured pan, dust top with flour, score top of loaf with sharp knife. Bake for 50 minutes until golden brown and firm to the touch.
Cool on wired rack. Enjoy!