Whole Wheat Flatbread
Whole wheat flatbread is a recipe with fresh ingredients from the grain category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g whole wheat flour
- 250 g rye whole wheat flour
- 100 g rolled oats
- 100 g flax seeds
- 1 tsp cumin (ground)
- 1 tsp coriander seeds (crushed)
- 0.5 cube fresh yeast (21 g)
- 1 tsp salt
- 150 g natural sourdough starter
- flour (for working)
Instructions
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1.
Combine both whole wheat flours with 2 tbsp rolled oats, 2 tbsp flax seeds, cumin and coriander in a bowl. Form a well in the center and crumble the yeast into it. Stir in about 50 ml lukewarm water and let the pre‑starter rise covered for about 30 minutes. Then add salt, sourdough starter and knead with up to 350 ml lukewarm water until the dough releases from the bowl (knead at least 10 minutes). Cover and let rest another 30 minutes.
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2.
Preheat the oven to 200 °C fan.
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3.
Knead the dough again, divide into 10–12 pieces and shape each into a flatbread. Place on a baking tray lined with parchment paper. Sprinkle remaining flax seeds and rolled oats over each half.
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4.
Bake in the oven for about 25 minutes until golden brown. Remove and cool on a wire rack.
