ba5275a0 |
1 | * Ingredients |
2 | |
3 | - 1 1/2 cups white wheat flour |
4 | - 1 1/2 cups red or spring wheat flour |
5 | - 1 tsp salt |
6 | - 1 tbsp honey |
7 | - 2 tbsp olive oil |
8 | - 1 1/2 cups water |
9 | - Yeast |
10 | |
11 | * Directions |
12 | |
13 | ** Yeast Starter |
14 | |
15 | If you are using a sourdough starter make a sponge containing one cup |
16 | of water and 1 1/4 cups flour (including the stuff in the bit of the |
17 | mother you used). Rising times will, as per usual, be variable. |
18 | |
19 | If you use commercial yeast subtract the amount of water you use when |
20 | proofing the yeast from the water used in the recipe. |
21 | |
22 | ** Bread |
23 | |
24 | 2. Mix salt, flour, and, yeast if using dry breadmachine yeast |
25 | 3. Blend in olive oil, water, and yeast if using sourdough or a |
26 | proofed starter; stir into a ball |
27 | 4. Knead for tenish minutes |
28 | 5. Lightly coat a bowl with olive oil and drop the dough into it; |
29 | cover and let the dough rise in it for about 90 minutes (usual |
30 | bubble / punch deal) |
31 | 6. Split into 6-8 balls and let it rest for 20 minutes; |
32 | simultaneously preheat the oven to 400°F with a baking sheet or |
33 | stone or whatever you bake bread on (whee, parallelism) |
34 | 7. Throw some flour onto a work surface and the tops of the dough |
35 | balls; flatten into 1/4 inch thick pita shaped blobs |
36 | 8. Put a bowl of water into the oven on the bottom rack and bake for |
37 | about 10 minutes |
38 | |
39 | * Notes |
40 | |
41 | With a 1:1 *white wheat:red wheat* ratio the bread is a tad bit |
42 | heavy--try using a 2:1 *white wheat:red wheat* ratio to make it a bit |
43 | lighter if you'd like. |