Ingredients:
4 C plus 2 tbls. whole wheat flour
1 tsp. sugar
1 tsp. salt
1 tsp. quick-rising yeast
1 C plus 2 tbls. lukewarm milk
1 tbls. olive oil
Directions:
Combine the flour and sugar in a large bowl. Stir in the salt and yeast. Make a well in the middle of the flour mixture. Pour in the milk and 1/2 C lukewarm water. Stir until a soft dough forms. Knead on a lightly floured surface until smooth and elastic, about 1 minute. Shape the dough into a ball.
Place the dough in a greased bowl, turning once to grease the top of the dough. Cover with a clean tea towel and let rise until almost double in size, about one hour to 1 1/2 hours. Punch the dough down and turn out onto a lightly floured surface. Knead until smooth, about 3 minutes.
Dust 2 large baking sheets with whole wheat flour. Roll the dough to a 1/2 inch thickness. Cut out 12 rounds with a 3-inch round cutter, rerolling the dough as needed. Place the dough rounds on the prepared baking sheets. Cover loosely with greased plastic wrap and let rise until almost double in size, about 45 minutes to one hour.
Grease a medium skillet with 1 tsp. olive oil. Cook 4 dough rounds at a time, over medium heat until golden brown and cooked through, about 7 minutes on each side. Repeat with the remaining oil and dough rounds. Serve warm with plenty of butter and jam. These are excellent as the base for Eggs Benedict, also. Super!
4 C plus 2 tbls. whole wheat flour
1 tsp. sugar
1 tsp. salt
1 tsp. quick-rising yeast
1 C plus 2 tbls. lukewarm milk
1 tbls. olive oil
Directions:
Combine the flour and sugar in a large bowl. Stir in the salt and yeast. Make a well in the middle of the flour mixture. Pour in the milk and 1/2 C lukewarm water. Stir until a soft dough forms. Knead on a lightly floured surface until smooth and elastic, about 1 minute. Shape the dough into a ball.
Place the dough in a greased bowl, turning once to grease the top of the dough. Cover with a clean tea towel and let rise until almost double in size, about one hour to 1 1/2 hours. Punch the dough down and turn out onto a lightly floured surface. Knead until smooth, about 3 minutes.
Dust 2 large baking sheets with whole wheat flour. Roll the dough to a 1/2 inch thickness. Cut out 12 rounds with a 3-inch round cutter, rerolling the dough as needed. Place the dough rounds on the prepared baking sheets. Cover loosely with greased plastic wrap and let rise until almost double in size, about 45 minutes to one hour.
Grease a medium skillet with 1 tsp. olive oil. Cook 4 dough rounds at a time, over medium heat until golden brown and cooked through, about 7 minutes on each side. Repeat with the remaining oil and dough rounds. Serve warm with plenty of butter and jam. These are excellent as the base for Eggs Benedict, also. Super!