Prep 30 mins
Cook 2 hrs
Our very talented Chef #1244526 created this recipe (a modification of another of Joe's recipes) to substitute for the commercial products. I am posting it with his permission. Joe says that the trick is to let the dough rest after rolling it out so it does not shrink in size, and then to dock it with either a pizza docker or a fork. The same technique can be used with any bread dough to create these popular thins. Please note that the software rounds certain quantities, so I listed Joe's very precise measurements immediately after certain ingredients.
- 2 ounces milk, precise amount is 1 . 95
- 3⁄4 ounce butter
- 1 1⁄16 ounces honey, precise amount is 1 . 05
- 6 1⁄3 ounces filtered water, divided
- 1 ounce seven-grain cereal
- 10 ounces bread flour
- 5 ounces stoneground whole wheat flour
- 1⁄3 ounce salt
- 1⁄4 ounce instant yeast, precise amount is . 15
- warm milk (optional)
- oatmeal (optional)
- Combine the milk, butter, honey and 5.8 oz water in a small saucepan. Heat over low heat and stir until the butter melts and the honey dissolves. Remove and cool to lukewarm (under 110 deg F).
- In a small bowl, combine the cereal and 1/2 oz of the hot water. Mix and set aside to cool, then combine with the liquid from Step 1.
- Combine the dry ingredients in a mixer bowl, stirring thoroughly.
- Add the wet ingredients to the dry.
- Using a dough hook, combine on a low speed (speed 2) and mix for 6 minutes. If the dough seems sticky, add flour until the dough releases from the bottom of the bowl.
- Remove the dough from the bowl and knead to shape in into a ball, then place the dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place, free from draft, until doubled in bulk about an hour.
- Divide the dough into 2 oz portions, shape into balls and let rest covered for 5 minutes.
- With a rolling pin, roll out each ball into a 5 in disk, taking care to keep an even thickness. Let the disks rest on the work surface for 2 to 3 minutes, to help them retain their shape (they will want to shrink).
- Place on baking sheets lined with parchment paper and dusted with cornmeal.
- Dock each disk with a docker or with a fork, then cover and let rise for 20 to 30 minutes. Preheat oven to 400 deg F.
- Brush top of disks with warm milk and sprinkle with oatmeal flakes.
- Bake for 13 minutes or until they just start to get golden brown. Remove from pans immediately and cool on wire racks.
- When the disks have cooled completely, slice in half horizontally with a sharp bread knife. Place in a bread bag or freezer bag and freeze to maintain freshness. Thaw for 15 seconds in the microwave.
Great for sandwiches with fewer carbs and more fiber. I froze these so that I can remove a few at a time. Very convenient. Instead of rolling out the dough balls, I pressed them between plastic (a split 1 gallon freezer bag) using a heavy pan.
Great recipe. I didn't put oatmeal on top but mine turned out great. Can use them for breakfast or sandwiches.<br/>I make these a couple times a month and these are the measurements I use.<br/>1/4. c milk<br/>1 T. butter<br/>1 T. honey<br/>3/4 c. water plus 1/4 c. for the cereal<br/>1/4 c. cereal<br/>2 c. bread flour<br/>1 c. WW flour<br/>1 t. salt<br/>2 t. yeast<br/>Bake for 13 min.
Loved these! So easy and simple. My only complaint is the measurements. If I were not a baker and didn't have a scale, I would be baffled. I think if you gave the tsp. or 1/4 c. amounts you would get more people making these wonderful thins. Just an idea:)