Whole-Grain Flatbread
- Yield
- 1 thick flatbread, about 16 pieces
- Time
- 1 hr–1 hr 30 min
This simple, thick flatbread is made with whole-grain spelt or fine graham flour and can be topped or enriched with seeds and nuts. It is easy to freeze and reheat or toast when needed.
Ingredients
- 10 dl (4¼ cups) whole-grain spelt flour or fine graham flour
- 7 dl (3 cups) water
- 1½ tbsp honey
- 2 tsp salt, preferably Celtic sea salt
- 25 g (0.9 oz) fresh yeast, or 7–10 g (0.25–0.35 oz) dry yeast
- 1 dl (⅖ cup) seeds and/or nuts, such as sesame seeds, sunflower seeds, or walnuts (optional)
- 0.5 dl (3 tbsp + 1 tsp) flour, for pressing seeds and nuts onto the surface (optional)
Instructions
-
Warm the water, yeast, and honey in a large 3 L (3.2 qt) pot over low heat, stirring until the mixture reaches about 37°C (99°F). Do not overheat.
-
Combine the flour and salt in a large mixing bowl and stir well.
-
Pour the warm yeast mixture into the flour mixture. Mix thoroughly with a whisk, spatula, or hand until you have a smooth, thick batter.
-
Add the seeds and/or nuts to the batter if you prefer them mixed throughout the bread.
-
Cover the bowl with a clean cloth and place it in a warm area. Let the batter rise for 30–60 minutes, or until it has approximately doubled in size.
-
Transfer the risen batter evenly onto a baking sheet lined with parchment paper.
-
Sprinkle additional seeds and/or nuts over the surface. If needed, use about 0.5 dl (3 tbsp + 1 tsp) flour to press the toppings gently into the batter without them sticking to your hands.
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Preheat the oven to 200°C (400°F) on the fan (convection) setting. Bake for 15 minutes.
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Test the center with a knife. If wet batter sticks to the knife, continue baking until the bread is cooked through.
-
Remove the bread from the oven and let it cool completely.
-
Cover the cooled bread with clean cloths and let it rest at room temperature for 2 days so the yeast can finish its work. Freeze any bread that will not be eaten soon after that.
-
Cut the bread into your preferred pieces before freezing or serving.
-
To remove the bread from the parchment paper easily, turn the whole sheet upside down onto a cutting board and carefully peel the paper away.
Tips & Variations
- For a sweet version, add raisins or chopped dried fruit, such as figs or dates, directly to the batter before baking.
- The bread freezes well and can be toasted or reheated in the oven when needed.
- For conventional top-and-bottom heat, bake at 200°C (400°F) for approximately 30–35 minutes.
- Adjust the baking time according to the thickness of the bread and your oven.
- For a double batch, bake for 20-25 minutes.
- Resting the bread for 2 days at room temperature allows the yeast to finish its work before serving or freezing.
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