when it rains, it pours… especially here in Calgary, Alberta. The rain is so bad that we are under a state of emergency. Most of downtown Calgary is underwater as well as the zoo and 23 surrounding neighborhoods. While I am less than 1/4 mile from the river we luckily live up on the hill so we are just fine. I just haven’t been able to get an outside line to make any calls since yesterday, but I can still receive, so this is just a minor inconvenience. Most roads and highways are closed at one point or another too. the good news is that the sun is actually out today – yeah! And so are all the mosquitoes….
Now onto bread! this is an easy and oh so delicious flatbread that Elizabeth (blog from our Kitchen) suggested for the Babes and us buddies. It is a very wet dough that is shaped long and flat with ridges. A very interesting wash of baking soda, flour and water then gets brushed over the dough before adding seeds. All I can say is we loved it. Including my 7 yr old. Please, please, please go to Elizabeth’ site and see her video on the kneading technique. This is a great bread to make by hand. I wish I had. Next time. I have been struggling with a painful sinus infection and took the easy way out with my trusted stand mixer. It was so easy to put together (but the dough was very slack). Traditionally the bread has nigella seeds sprinkled on it, which are little black seeds with a lovely onion flavor, but since I didn’t have any I used black sesame seeds, golden flax seeds, course salt and a generous sprinkling of sumac. Sumac is a middle eastern spice with bright lemony flavor and a dark reddish color. It worked so well with this.
Elizabeth baked hers on the BBQ but, again, the rain stopped me from trying that. So I baked it on the stone in the oven at 400F for about 20 minutes. Both breads were gone that night. Seriously. We had it along side of a side topped with roasted asparagus and a preserved lemon vinaigrette , sprinkled with some more bits of preserved lemon. Perfect.
- 5 gm (1 1/2 tsp) active dry yeast
- 360 gm (1 1/2 c) water, at 90F
- 60 gm (1/2 c) 100% whole wheat flour
- 360 gm (2 3/4 c) unbleached all-purpose flour
- 2 gm ( 1/2 tsp) baking powder
- 6 gm (1 tsp) salt
- nigella seeds (and/or sesame (black, blonde or brown), poppy seeds or flax seeds)
- 1 tsp flour
- 1 tsp baking soda
- 80 gm (1/3 c) water
Pour the water into a largish bowl. Whisk in the yeast. Add the flours, baking powder and salt and stir with a wooden spoon until the dough pulls away from the sides of the bowl.
Kneading by hand:
Turn the dough out onto an UNfloured board. Wash and dry the mixing bowl. Please do not be tempted to skip this step.
Using both hands on either side of the dough and thumbs resting on the top in the center, lift it up and flip it over in the air before plopping it back down on the board. Fold the dough in half away from you as you plop the dough down. Keep repeating until the dough is smooth. Every so often, use the dough scraper to clean the board. Stretching the dough is desired on the turns. But this won’t start happening right away. (Please look at this video for clarification.) When the dough is smooth, place it in the clean mixing bowl (there is no need to oil the bowl). Cover the bowl with a plate and leave in a draft-free area to rise to double.
Using the dough hook attachment, mix on low for 10 minutes until smooth (It will still be slack though). Place in a clean bowl and cover. Set aside to rise until doubled (about 1 hour)
Prepare the sauce :
Whisk flour, baking soda and water in a small pot. Bring it to a boil. Remove from heat and set aside to cool.
Line a large cookie sheet with parchment paper. Scatter a light dusting of flour on the board and gently remove the risen dough onto it. Cut the dough in half. Form each piece into a ball and place well apart on the cookie sheet. Cover with a clean tea towel allow to rise to double in a draft-free area. (about 1 hour)
Brush each round with the sauce.Dip your fingers in the sauce and dimple the rounds down to form two ovals with lengthwise furrows. I gently stretched the dough and then used my fingers to make the lengthwise grooves. Brush again with the sauce and then sprinkle with seeds. Let rest for 45 minutes.
Put a baking stone in the oven and preheat to 400F
When the bread is puffy place in the preheated oven and bake for about 20 minutes or until golden. Enjoy!
Please make sure that you visit all of the BBB’s to see there wonderful creations
•Bake My Day - Karen
•blog from OUR kitchen – Elizabeth
•Feeding my enthusiasms - Pat
•girlichef – Heather
•Life’s A Feast – Jamie
•Living in the Kitchen with Puppies - Natashya
•Lucullian Delights - Ilva
•My Kitchen In Half Cups - Tanna
•Notitie Van Lien - Lien
•Paulchens Foodblog - Astrid
•Provecho Peru - Gretchen