Ingredients
- Heidi says; "This recipe makes a hearty, dense flatbread. If you tend to like your breads slightly lighter, I'd recommend starting with 1/2 unbleached all-purposed flour & 1/2 white whole wheat flour to see how you like it. You can play with the ratio in future batches based on that. If you have trouble finding white whole wheat flour, using all unbleached all-purpose flour will work. I have a note to myself to try a spelt flour version as well, and to add some wheat or oat germ that has been pulsed into a flour in a food processor. For those of you who are curious, I have been using King Arthur brand White Whole Wheat Flour. And once last thing, if your whole grain flour starts to smell soapy and generally off, it has probably gone rancid, and needs to be replaced."
4 1/2 cups / 1 lb. 6.5 oz / 640 g White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast / active dry yeast
1 cup / 5 oz / 140g seeds (I use equal parts chopped pepitas, sunflower & poppy seeds)
1 1/2 tablespoons mustard seeds, toasted and crushed
1/4 cup / 60ml extra-virgin olive oil
2 cups / 475 ml water, ice cold
semolina flour or cornmeal for dusting baking sheet
Description
With Soup Or Salad, It's A Lovely Way To Have Some Fresh-baked Whole Wheat And Protein. Though The Cooking Time And Prep Time Isn't Much, The Instructions Do Call For The Dough To Rise In The Fridge *at Least* A Day. However, It's Even Better Later, So Yo
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