Whole Wheat Rye Swedish Flatbread
A hearty flatbread with whole wheat and rye flours.
Yield
8 servingsPrep
20 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
whole-wheat flour
|
|
| 8 | ounces |
rye flour
|
|
| 1 | teaspoon |
salt
|
|
| 8 | ounces |
water
lukewarm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
whole-wheat flour
|
|
| 231.2 | ml/g |
rye flour
|
|
| 5 | ml |
salt
|
|
| 231.2 | ml/g |
water
lukewarm |
|
Directions
Mix in sufficient water to bind together into a dough -- the quantity will depend on the types of flour used.
Beat until dough leaves the sides of the bowl, then turn onto a floured board and knead thoroughly.
Heat the bakestone over a moderate heat and grease it.
Divide the dough into four and roll one quarter out into a round as thin as possible.
Using a plate about 8 inches wide, trim the edges into a neat circle.
Prick all over to prevent the dough bubbling while cooking.
Transfer to the bakestone and cook over a moderate heat for about 15 minutes, or until slightly colored.
Then turn and cook the other side.
Repeat with the rest of the dough, working up the trimmings for re-shaping and baking.
