Sorry to be so long providing this requested recipe but have been out of
state. I have not made these in years but they were delicious. Good luck!
Sherry
WHOLE WHEAT THIN BREAD (1/75 issue Sunset magazine)
2 pkgs active dry yeast
2 c. warm water (about 110F)
2 T. sugar
1 T. salt
1/2 c. (1/4 lb.) butter or margarine, melted & cooled
2 1/2 c. whole wheat flour
1/2 c. wheat germ
About 3 c. all-purpose flour (unsifted)
1 egg
1/4 c. cold water
About 3/4 c. sesame seeds
In the large bowl of a mixer, soften yeast in the warm water for about 5
minutes. Stir in sugar, salt & butter. Add whole wheat flour, wheat germ &
1 c. of the all-purpose flour; stir until evenly moistened, then beat at
medium speed for 5 minutes, pushing dough down as needed. (Without a mixer,
beat vigorously with a wooden spoon until the mixture is stretchy & begins to
pull away from the bowl as you beat.) Then by hand, stir in another 1 1/2 c.
all-purpose flour to make the dough stiff enough to knead.
(If you have a heavy mixer with a dough hook, add the whole wheat, wheat germ
& 1 c. all-purpose flour & beat for 5 minutes at medium speed; then add 1 1/2
c. all-purpose flour & beat 5 minutes or until dough pulls away from bowl.)
Turn dough out onto a board coated with part of the remaining 1/2 c.
all-purpose flour & knead until smooth & satiny; this takes 8 to 10 minutes
(about 5 minutes with a dough hook). Place dough in an oiled bowl; turn
over to oil top. Cover tightly & let rise in a warm place until doubled in
bulk, about 1 to 1 1/2 hours.
Punch down dough, knead lightly to release air bubbles, then divide into 12
equal-size pieces. Shape each piece into a smooth ball & place about 1 inch
apart on a lightly floured tray or baking sheet. Cover with clear plastic
film & allow to rest at room temperature for at least 45 minutes. Meanwhile,
prepare egg glaze by lightly beating egg & cold water together.
Rolling & Baking: Arrange oven racks so that one is on the bottom level &
the other at the top level of your oven.
Roll out one ball of dough at a time on a lightly floured board to about a
12-inch circle or a 10 X 12-inch oval--it will be almost paper-thin.
Carefully roll it onto your rolling pin & unroll onto an ungreased baking
sheet. Brush lightly with egg glaze & sprinkle with about 1 T. sesame seed.
Prick surface 3 or 4 time with a fork, & place on the lowest rack of oven.
Bake bread in a 400F oven for about 8 minutes total, or until golden brown
& puffy. After baking about 4 minutes or when you have the next sheet
rolled, move the first bread to top of oven & place second one on the
bottom rack. Continue in this way until all are baked. Cool briefly on
racks, then stack.
Store the cooled breads tightly wrapped in plastic bags. If they lose
crispness, place in a 300F oven for about 5 minutes or until crisp
again. Makes 12 large rounds.
WHITE FLOUR THIN BREAD
Instead of the mixture of flours used in the above recipe, use about 6 c.
all-purpose flour, adding 4 c. in the first addition & remaining flour as
directed.