Prep 10 mins
Cook 35 mins
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.
- 3 cups whole wheat flour
- 1 1⁄2 cups water
- 1 tablespoon extra virgin olive oil, cold pressed
- 2 tablespoons flax seeds (optional)
- 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.
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.
This is a good basic recipe that is easy alter to suit your taste, although it is a little bland. I was using a very small baking sheet, so I cut the recipe in half. The second time I used this I wanted it to be softer and more flavorful, I upped the oil to two tbs. (still a half batch) and added 1/2 tsp of salt and sprinkled the top with Italian seasoning. The third time I added only 1/4 tsp of salt, used virgin coconut oil instead of olive and added 1 tbs. honey for a sweeter variation. This was my favorite, it went great with Nutella at breakfast. I didn't use the flax seeds at all after the first time, they just didn't really add anything.
I really like this recipe. I added 1/2 tsp. salt, a tsp. of honey, and then threw in 1 to 2 TB of flax seeds, sunflower seeds, poppy seeds and millet, a sprinkle of garlic powder and dried onion. Once in the pan, I used a clean jar to roll the dough into the corners. This worked well. I baked it for 20 minutes, which left it a bit chewy. Perfect. Will be great for savory sandwiches!