1 1/2 tsp. active dry yeast
1 cup Stone-Buhr whole wheat
1 1/3 cups warm water flour, plus extra for shaping
1 1/3 tsp. honey
2 1/2 cups Stone-Buhr unbleached white bread flour,
1 1/2 Tbsp. olive oil plus extra for kneading
1 tsp. salt
In a large bowl, dissolve yeast in the water. Add the honey and let sit for 20 minutes to proof. It will get foamy. Add the oil, salt and whole wheat flour, and beat well with a wooden spoon. Gradually add the white flour.When it gets too hard to stir, turn onto a floured board and knead 8 to 10 minutes, adding more white flour as
needed to make a smooth soft elastic dough.
Transfer the dough to a lightly oiled bowl and turn to coat. Cover with plastic and let sit at room temp. until doubled (about 1 to 1 1/2 hours). Punch, re-shape, cover and let rise again to double (about 45 minutes to 1 hour.) At this point, for more flavor, you can refrigerate it overnight. The next day, bring it to room temperature for 2 hours and continue with the recipe.
Scrape dough onto a board heavily covered with whole wheat our. Divide into (5) 5 1/2 oz. pieces and shape into balls. Cover and let rest for 20 minutes.With lots of whole wheat flour, roll each ball into a 7-inch circle. Transfer to another whole wheat-sprinkled board and cover. Repeat until all pieces are rolled. Cover and let
rise until almost doubled, about 30 to 45 minutes.
Either slash each disk deeply 3 times, or prick several times with a fork to prevent ballooning. Bake 2 at a time directly on a pizza stone, using a pizza peel or the bottom of a cookie sheet to transfer the disks. Bake at 450°F for 8 to 10 minutes until they are golden and sound hollow when tapped on the bottom.
If you don’t have a pizza stone, bake directly on a lightly oiled sheet (bake a few minutes longer). Cool on a rack. To keep soft, cover with a towel. These disks are perfect for sopping up gravy. They also make wonderful sandwiches when split in half.
Posted: 2/9/2010 2:40:40 PM