| 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. |