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19 <div class=
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22 <a href=
"#sec1">Ingredients
</a>
25 <a href=
"#sec2">Directions
</a>
30 <a href=
"#sec3">Yeast Starter
</a>
33 <a href=
"#sec4">Bread
</a>
38 <a href=
"#sec5">Notes
</a>
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45 <h2><a name=
"sec1" id=
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49 <li>1 1/
2 cups white wheat flour
</li>
50 <li>1 1/
2 cups red or spring wheat flour
</li>
53 <li>2 tbsp olive oil
</li>
54 <li>1 1/
2 cups water
</li>
59 <h2><a name=
"sec2" id=
"sec2"></a>
62 <h3><a name=
"sec3" id=
"sec3"></a>
65 <p class=
"first">If you are using a sourdough starter make a sponge containing one cup
66 of water and
1 1/
4 cups flour (including the stuff in the bit of the
67 mother you used). Rising times will, as per usual, be variable.
</p>
69 <p>If you use commercial yeast subtract the amount of water you use when
70 proofing the yeast from the water used in the recipe.
</p>
73 <h3><a name=
"sec4" id=
"sec4"></a>
77 <li>Mix salt, flour, and, yeast if using dry breadmachine yeast
</li>
78 <li>Blend in olive oil, water, and yeast if using sourdough or a
79 proofed starter; stir into a ball
</li>
80 <li>Knead for tenish minutes
</li>
81 <li>Lightly coat a bowl with olive oil and drop the dough into it;
82 cover and let the dough rise in it for about
90 minutes (usual
83 bubble / punch deal)
</li>
84 <li>Split into
6-
8 balls and let it rest for
20 minutes;
85 simultaneously preheat the oven to
400°F with a baking sheet or
86 stone or whatever you bake bread on (whee, parallelism)
</li>
87 <li>Throw some flour onto a work surface and the tops of the dough
88 balls; flatten into
1/
4 inch thick pita shaped blobs
</li>
89 <li>Put a bowl of water into the oven on the bottom rack and bake for
95 <h2><a name=
"sec5" id=
"sec5"></a>
98 <p class=
"first">With a
1:
1 <em>white wheat:red wheat
</em> ratio the bread is a tad bit
99 heavy
—try using a
2:
1 <em>white wheat:red wheat
</em> ratio to make it a bit
100 lighter if you'd like.
</p>
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