Recipe by federico
I really like the taste of this simple, dense bread, and you don't even have to wait for it to rise! I bring it on camping trips all the time -- makes a great open faced sandwich with almond butter and preserves. It's also a great snack. Healthy and vegan. Cooking time includes cooling time.
Top Review by diamante157
Very good basic recipe. I enjoyed the bannock-like texture and taste. I did also add a bit of Italian seasoning and a dash of salt and it was delicious with the naturally sweet flavor of the whole wheat flour. Next time I will try the honey and an extra tbsp of olive oil. The recipe turned out perfectly as given and I made sure not to overbake. Thanks! I hope to share this with my cooking students and we'll enjoy polishing off the current flatbread with chili and spaghetti.
- 3 cups whole wheat flour
- 1 1⁄2 cups water
- 1 tablespoon extra virgin olive oil, cold pressed
- 2 tablespoons flax seeds (optional)
Directions See How It's Made
- Preheat oven to 350.
- Mix ingredients together in a large bowl (I use a wooden spoon for this, although you could also use the bread hook on a mixer, or even a bread machine).
- The dough should form a ball -- not too dry, but not too sticky either. If you have mixed for a long time, and there is still a lot of flour in the bowl, add a tiny bit more water; If the dough is too wet, add more flour.
- Cover the ball of dough with a thin dusting of flour, so you can remove it from the bowl.
- Using floured hands, spread the dough onto a greased cookie sheet -- The dough should be thin enough cover the entire sheet (make sure that the cookie sheet is greased so that the dough doesn't stick when you're trying to spread it).
- Bake for 25 minutes at 350 (for a more "cracker-like" snack, bake longer).
- Transfer to a cooling rack to cool, and cut into 12 slices.