I have fallen in love with those new somewhat-flatbreads known as sandwich thins or sandwich flats. When I saw Two Peas and their Pod's honey-wheat bread, I decided that might make a delicious first try. After the first batch, I'm excited - the sandwich flats were just the right size, and I only have to get the seedy top and fork holes worked out .
Above, you see how I love to make those super-sandwiches! This one has a little mayonnaise, sliced basil leaves, grape tomatoes, usually smoked turkey or cheese ( or both!), and some fresh pepper -plus a nasturtium blossom, which is deliciously spicy.Obviously, the options are endless, including mini-pizzas the perfect size for children.
I cut the recipe in half, and that made 13 sandwich flats.
Two Peas and Their Pod Honey-Wheat Bread:
In mixer bowl, mix:
1 1/2 cups whole wheat flour
1 packet of dry yeast ( rapid rise)
1 1/4 cups warm water
Let mixture sit for 15 minutes.
3 T. canola oil
3 T. honey
1 t. lemon juice, fresh
good pinch of salt ( actually, several pinches, first batch needed more salt)
2 cups whole wheat flour
Mix well, switch to dough hook, and knead for about 10 minutes.
Sprinkle 2 cookie sheets with oats. Set aside.
Taking a small ball of dough, roll into a perfect ( or imperfect), circle. Place on baking sheets as you roll them out.
Continue making circles until dough is gone.
Place sheets in an unheated oven for about 20-30 minutes. They will not rise very much at all.
Remove sheets from unheated oven.
Preheat oven to 350F.
Mix a tablespoon of water and a tablespoon of honey in a small cup, brush flats with mixture.
Sprinkle with some sesame seeds, oats, and/or sunflower seeds, or whatever you prefer.
Prick flats well all over.
Slide first sheet into oven, bake approximately 20-25 minutes, then bake the second sheet.
Remove from sheets to cooling rack. Let cool completely before packaging in zip bags and freezing.
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