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Flaxseed Flatbread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 24 May 2015 15:03:24 -0700
v115.n020.6
* Exported from MasterCook *

                          Bread, Flaxseed Flatbread

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1/2      teaspoon  sugar
       1/4         ounce  active dry yeast
       1/4           cup  whole flax seeds
    1                cup  whole wheat flour
    2        tablespoons  olive oil
    2        tablespoons  low-fat plain yogurt
    1 1/4           cups  all-purpose flour -- to 1 1/2C
                          Semolina flour -- or cornmeal for dusting
                          Glaze and Topping:
    1              large  egg
    4          teaspoons  whole flax seeds

One of the easiest and most appealing ways to incorporate flaxseeds 
into your diet is to use them in yeast breads. Since flaxseeds must 
be ground to release their benefits, we use ground flaxseeds to 
replace part of the flour in the dough. A sprinkling of whole 
flaxseeds creates an appealing topping on this Turkish-style bread.

1. In large mixing bowl, mix 1 cup lukewarm water and sugar. Sprinkle 
in yeast and let stand until foamy, 10 minutes.

2. Meanwhile, in spice grinder or blender, coarsely grind 1/4 cup flaxseeds.

3. With wooden spoon, gradually beat whole wheat flour into yeast 
mixture; beat about 2 minutes. Stir in ground flaxseeds, oil, yogurt 
and salt. Gradually beat in just enough all-purpose flour until dough 
is too stiff to stir.

4. Turn dough out onto lightly floured surface and knead, adding just 
enough flour to prevent sticking, until smooth and elastic, 5 to 10 
minutes. (You can mix and knead dough in stand-up mixer fitted with 
paddle attachment, then dough hook.

5. Place dough in lightly oiled large bowl and turn to coat. Cover 
with plastic wrap and let rise at room temperature until doubled in 
size, 1 1/2 to 2 hours.

6. Place baking stone or inverted baking sheet in oven to heat. 
Preheat oven to 500F. (Heat baking stone for 25 minutes before 
baking; heat baking sheet for 10 minutes.

7. Punch dough down. Turn out onto lightly floured surface and knead 
a few times. Divide dough into 2 pieces. Cover with plastic wrap and 
let rest about 20 minutes.

8. Dust pizza peel or large metal spatula with cornmeal. In small 
bowl, combine egg and 1 tablespoon water; stir briskly with fork. Use 
your hands to press one piece of dough into an oval, then continue to 
stretch and press it into 10 x 7" oval, slightly less than 1/2" 
thick. Place oval on pizza peel. Brush top with egg glaze. Dip your 
fingertips in egg glaze and press them into dough to form dimples all 
over flatbread. Sprinkle with 2 teaspoons whole flaxseeds.

9. Working quickly, open oven door, hold pizza peel at slight angle 
and tip end toward back of the baking stone. Give pizza peel a quick 
jerk, letting flatbread slide onto baking stone. Quickly close oven 
door and bake flatbread until lightly browned and puffed, 11 to 12 
minutes. Immediately wrap baked flatbread in kitchen towel to keep it 
soft and warm. Repeat with remaining dough and flaxseed topping.

Source:
    "vegetariantimes.com"
S(Internet address):
    "http://www.vegetariantimes.com/article/all-you-knead/";
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 167 Calories; 5g Fat (24.6% 
calories from fat); 5g Protein; 27g Carbohydrate; 3g Dietary Fiber; 
27mg Cholesterol; 12mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.