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| Seeded Flatbread |
"We love the wonderful nutty flavor of this bread and wanted to replace the sandwich rounds I was still buying. When sliced, they're the perfect size for a tuna sandwich or for toasting with butter and jam. Store in a plastic bag."
Ingredients :
- 1 cup bread flour
- 1 cup spelt flour
- 1/4 cup brown sugar
- 2 tablespoons sesame seeds
- 1 tablespoon quinoa
- 1 tablespoon sunflower seeds
- 1 tablespoon millet
- 1 tablespoon oats
- 1 tablespoon flax seeds
- 3/4 cup warm milk
- 1 tablespoon olive oil
- 2 teaspoons bread machine yeast
Instructions :
| Prep : 30M | Cook : 16M | Ready in : 1H45M |
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- Mix bread flour, spelt flour, brown sugar, sesame seeds, quinoa, sunflower seeds, millet, oats, and flax seeds together in a bowl.
- Combine milk and oil in the bread pan of a bread machine; add flour mixture. Make a well in the center of the flour mixture; pour in yeast. Knead dough according to manufacturer's instructions.
- Turn out dough on a floured work surface. Punch down and separate into 16 pieces. Flatten into 5-inch diameter flatbreads.
- Place flatbreads on 2 baking sheets; cover with plastic wrap. Let sit in a warm place until risen, about 1 hour. Remove plastic wrap.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 15 minutes. Cool slightly; slice in half.
Notes :
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