* Exported from MasterCook *
Bread, Whole-Grain Matzo
Recipe By :Marcy Goldman
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/2 cup spelt flour -- see Note
1/2 cup oat flour -- see Note
1/2 cup whole wheat flour
1 1/4 cups water
Cookbook author Marcy Goldman started baking matzo with her young
sons after touring a temporary factory at a local synagogue that
produced shmura matzo - the traditional, handmade variety. "As a
baker and a Jewish mother, I thought, I can do that," she says. The
whole-grain flours in this recipe create a more crackly, sandy
texture than white-flour matzo.
Total: 45 Mins
Preheat the oven to 450F. Line 2 baking sheets with parchment paper.
In a food processor, pulse the flours. With the machine on, pour in 1
cup plus 2 tablespoons of the water and process until a soft, evenly
moistened dough forms. If necessary, add the remaining water, 1
tablespoon at a time. Divide the dough into 12 balls, cover with
plastic wrap and let stand for 2 minutes.
On a lightly floured surface, roll out 4 balls of dough as thinly as
possible and prick the dough all over with a fork. Transfer to a
baking sheet. Repeat with 4 more balls of dough. Bake the matzo in
the upper and middle thirds of the oven for about 12 minutes, until
lightly browned and crisp; shift the sheets from top to bottom and
front to back halfway through baking. Transfer the matzo to a rack.
Repeat with the remaining 4 balls of dough.
Notes: Spelt and oat flours can be found at well-stocked specialty
and natural-food stores.
S(Internet address):
https://www.myrecipes.com/recipe/whole-grain-matzo
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Per Serving (excluding unknown items): 111 Calories; 1g Fat (9.9%
calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 3mg Sodium. Exchanges: 1 Grain(Starch); 0 Fat.
NOTES : 2019 - 1205