I used spelt for the first time ever
for baking and made these flatbreads with various seeds. Spelt is an
ancient grain already used in the Bronze Age and is again becoming
more popular as a healthy food.
I altered a recipe for normal seedy
rolls a little bit and reached a great result. These were very easy
to make and although they do look a bit rustic they taste really
lovely.
Ingredients for about 12 flatbreads
2 ½ dl Milk
11 g Dry yeast
2 tsp Sugar
¾ tsp Salt
2 tbsp Sesame seeds
2 tbsp Sunflower seeds
2 tbsp Flaxseed
1 dl Oat flakes
4 dl Spelt flour
2 tbsp Olive oil
Water and poppy seeds for the top
Dissolve the yeast into milk at room
temperature. Add the salt, seeds and most of the spelt flour.
Add the oil and mix into an even dough.
Add the rest of the flour. Cover the dough and let it rise in a warm
room. When it has doubled its size divide it into 12 parts and form
flatbreads out of it. Let them rise again for a while under a
teatowel.
Brush them with water and sprinkle
poppy or sesame seeds or both on the top.
Bake at 225C for 10-15 minutes.
Eat them just with butter, as burgers,
you name it! When freshly baked they taste the best.
Serving suggestion:
Eat with The VegHog's special courgette Schnitzel, cheese, tomato and mushroom.
Stay hungry!
Your VegHog
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