10 February 2013

Seedy spelt flatbreads

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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