SEEDED FLATBREAD

Seeded Flatbread Recipe


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

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

Stir together the flour, salt, yeast, and seeds in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is absorbed. Switch to the dough hook and mix on medium speed for 7 minutes or so, or as long as it takes to create a smooth, sticky dough. As you are mixing, the dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks a bit like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.