|Peter Reinhart's Artisan Breads Every Day|
|by Peter Reinhart|
Renowned baking instructor Peter Reinhart distills his professional techniques down to the basics, delivering artisan bread formulas that require ...
Results 1 - 10 of 33 for whole wheat flat bread
Result Page: 1
Mix well with ... stretch into oblong flats. (1 pair ... 375 degrees. Makes 6 large loaves. Excellent warm. Freeze the rest to have on hand for later use.
Heat oven to ... large bowl combine whole wheat flour, sugar, butter ... thin as possible. Flat breads will be irregular ... thickness, or until golden brown.
Place all ingredients into bread machine in order given or as directed in your user's manual. Select correct bread cycle and press start.
Mix: Roll in long strip cut off pieces and use rolling pin and roll out. Bake at 400 degrees on tin foil, takes about 5 minutes on each side.
Mix all dry ... soft dough is formed. Let cool. Roll out very, very thin. Bake on lefsa iron and dry in oven. For added nutrition use 1/2 cup wheat germ.
Mix all ingredients together. Refrigerate batter for an hour. Roll into thin sheets on lightly floured board or cloth. Bake on ungreased baking ...
Mix first 5 ingredients then add buttermilk, syrup and lard to the dry mixture. Make about 16 patties and cover with towel. Roll as thin as possible. ...
Combine flours, oatmeal, sugar and salt in a bowl. Cut in shortening with a fork or pastry blender. Mix baking soda with buttermilk and stir into ...
Pour warm water over whole wheat flour, sugar, salt ... (overnight). Add rest of ingredients. Make into 15 balls and roll thin. Bake in 400 degree oven.
Combine dry ingredients. Add shortening. Then add boiling water a little at a time while stirring until you have a stiff dough. Knead a few times. ...
Result Page: 1
top of page