This Flatbread was really good served with Homemade Soup in the last Post and today I took a couple pieces out of the freezer and enjoyed them with a Salad for a light lunch. One change I would make is next time I will roll them a bit thinner almost like a Cracker.
Accessories: Mixer with Stainless Bowl & Roller Attachment
Quantity: Extra Large Cookie Sheet
Preheat oven to 375 degrees
Ingredients
- 1 cup white flour (approx)
- 2 cups whole wheat flour
- 2 cups rye flour
- 1 1/2 tbsp. honey
- 1/2 cup butter
- 1/2 cup olive oil
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 cup warm water
- 1 cup sour milk
- 1 tbsp. Fennel seeds crushed
Mix together the water, milk, honey, butter, oil and salt. Once this is well mixed add 1 cup flour and then the baking soda and powder. Add the whole wheat and rye flour mix together for about 5 minutes at about 3 o’clock on the speed dial. If still quite gooey after this add slightly more white flour. Will be slightly sticky but should be easy to spread.
Spread into your pan, again the thinner you spread it the crunchier. Depending on if you want a flatbread or cracker adjust thickness accordingly. Prick with a fork all over (as in 3rd pic) to ensure stays flat. Bake for about 12 – 17 minutes depending on thickness till edges start to brown. Remove from oven and cool a few minutes then cut into pieces. Pizza cutter works great for this. Allow to cool in pan another 10 minutes before serving. We enjoyed some of these with soup and I froze the rest to enjoy later. Great thawed and served today with a salad for lunch.