Name: Seeded Flatbread recipe
Ingredients: 1 cup bread flour;1 cup spelt flour;¼ cup brown sugar;2 tablespoons sesame seeds;1 tablespoon quinoa;1 tablespoon sunflower seeds;1 tablespoon millet;1 tablespoon oats;1 tablespoon flax seeds;¾ cup warm milk;1 tablespoon olive oil;2 teaspoons bread machine yeast

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Ingredients

1 cup bread flour 1 cup spelt flour ¼ cup brown sugar 2 tablespoons sesame seeds 1 tablespoon quinoa 1 tablespoon sunflower seeds 1 tablespoon millet 1 tablespoon oats 1 tablespoon flax seeds ¾ cup warm milk 1 tablespoon olive oil 2 teaspoons bread machine yeast

Nutrition Info

104 calories carbohydrate: 17.4 g cholesterol: 0.9 mg fat: 2.6 g fiber: 1.1 g protein: 3.3 g saturatedFat: 0.4 g servingSize: - sodium: 6.8 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

Directions

Mix bread flour, spelt flour, brown sugar, sesame seeds, quinoa, sunflower seeds, millet, oats, and flax seeds together in a bowl.
Combine milk and oil in the bread pan of a bread machine, add flour mixture. Make a well in the center of the flour mixture, pour in yeast. Knead dough according to manufacturer's instructions.
Turn out dough on a floured work surface. Punch down and separate into 16 pieces. Flatten into 5-inch diameter flatbreads.
Place flatbreads on 2 baking sheets, cover with plastic wrap. Let sit in a warm place until risen, about 1 hour. Remove plastic wrap.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until golden brown, about 15 minutes. Cool slightly, slice in half.

Recipe Yield

16 flatbreads

Recipe Note

We love the wonderful nutty flavor of this bread and wanted to replace the sandwich rounds I was still buying. When sliced, they're the perfect size for a tuna sandwich or for toasting with butter and jam. Store in a plastic bag.

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