Wheat Griddle BreadIf you have a large griddle and a stand mixer with a dough hook, you can have a dozen pieces of fluffy wheat bread in a short time. They may not have a pocket, but they will taste wonderful spread with hummus, creamy goat cheese, or just fresh butter.
Makes 1 dozen medium pieces of bread.
- 2 1/4 tsp active dry yeast (1 packet)
- 1 Tbsp sugar
- 1 1/2 c warm water (about 110 degrees F)
- 1 tsp salt
- 1 1/2 c whole wheat flour
- 1 1/2 c all purpose flour (plus up to 1/2 cup for dusting)
- 2 Tbsp olive oil for oiling
- Place yeast, sugar and water into electric stand mixer bowl. Allow to proof for 8 minutes (should be foamy).
- With dough hook attached, beat mixture on lowest setting, adding salt, wheat flour, and 1 1/2 cup of the all purpose flour gradually. Mix a few minutes, or until dough climbs hook.
- Put dough on clean, floured surface and knead a few times until it forms smooth dough, adding all purpose flour in small amounts.
- Place dough in large, well-oiled bowl, covering with a clean towel. Allow to rise until more than doubled (around 1 hour).
- Place dough on floured surface and punch it down. Divide into 12 even portions. Take each portion and tuck it under a few times, forming a neat ball. Place it back on the floured surface. When all are formed, cover with towel, and allow to rise 15 minutes.
- Form each dough ball into a 1/4 inch thick disc, using a rolling pin or just using your hands. Allow the discs to relax 5 minutes, while preheating the griddle to 375 degrees F.
- Working in 2-3 batches, brush the griddle with some of the olive oil, then place discs onto the griddle. Grill these a few minutes on each side, or until puffy and well browned.
- Remove bread to a plate, then begin on next batch until all are baked.