Ingredients:
2 Cups White Flour
1 Cup of Rye Flour
1 pkg Active Dry Yeast
1 1/4 cup of warm water
1/2 tsp sugar
3/4 tsp salt
1 Tbsp vegetable oil
3 Tbsp of Caraway Seeds split 2 1/2 and 1/2
1 Egg (whites only yolk removed)
It is recommended to use a silicone loaf pan: Smartware Silicone Loaf Pan - Terracotta (Google Affiliate Ad)
Preparation:
In a large bowl, mix together yeast, water and sugar. Using a whisk stir vigorously until bubbles form. Mix in flours, salt, oil and 2 1/2 tbsp of caraway seeds. Knead dough together until well incorporated and not sticky, if dough is still sticky mix in additional white flour 1 tbsp at a time. Let rise in a the bowl for approximately 1 1/2 hours.
Punch down and load into loaf pan with a small amount of flour in the bottom of the pan. Cover with plastic wrap and allow to rise for another 1 - 1 1/2 hours.
Cut 3 slices across the top, wash with egg white and cover with remaining caraway seeds. Bake in oven at 350 degrees for between 25 and 30 minutes.
Remove from oven, allow to cool on a wire rack before slicing.
This Italian flat bread can take on properties of a pizza or can spin off with a variety of different toppings. Listed below will be the most common toppings.
Ingredients:
1 1/4 Tsp Active Dry Yeast (1 package contents)
3/4 Cup of warm water (should be between 100 - 105 degrees F)
2 Cups of White Flour
1/2 - 3/4 Cup of Whole Wheat Flour
3 Tbsp Olive Oil
1 Tsp Kosher Salt
1/2 Tsp of Sugar
Spicy and Savory Toppings:
1 Medium Red Onion
1 Medium Plum Tomato
1/4 Cup of Parmesan Cheese (Fresh grated 24 month aged cheese preferred)
1 Clove garlic
Smoky and Savory Toppings:
2 1/2 Cups of Cremini Mushrooms
1/2 Cup Gruyere Cheese
3 - 4 Strips of Bacon
Preparation:
In a stand mixer, mix together yeast and water until bubbles form (indicating the yeast is active). Once well blended, add in flour, 1 Tbsp of oil, salt and sugar. Mix together with a dough hook until a solid ball forms. (if its too sticky add additional white flour). Once The dough ball has formed and is not sticky, let the ball rise in a large covered bowl in a warm dry place for about 2 hours.
Slice onions thinly, rough chop tomatoes and mince up garlic for toppings.
Preheat oven to 450 - 500 degrees.
Flatten out dough ball into a shallow baking dish and with fingers poke shallow holes in the top. Cover with the remaining 2 Tbsp of olive oil and coat with toppings.
Bake for between 12 and 17 minutes (bottom needs to be crisp, toppings need to be cooked through).
Serving:
Cut into strips approx 1 1/2 - 2 inches in width and 3 - 4 inches in length. Best served with oil and Italian seasonings as a dip.
