Quick rye flatbreads recipe
"I try to feed my family as much homemade bread as possible. However, often during the week I simply run out. I developed this recipe for moments when you want fresh bread but don’t have the time for a lengthy baking session. All the flour used is wholemeal, thus this is a very tasty and healthy recipe."
Ingredients
- 250 ml thick Greek yoghurt
- 50 ml rapeseed oil
- 1 tbsp golden syrup
- 50 ml water
- 0.5 tsp sea salt
- 1 tsp bicarbonate of soda
- 150 g strong wholemeal wheat flour
- 150 g wholemeal rye flour
- 1 medium sized egg, lightly beaten (for brushing)
- 8.8 fl oz thick Greek yoghurt
- 1.8 fl oz rapeseed oil
- 1 tbsp golden syrup
- 1.8 fl oz water
- 0.5 tsp sea salt
- 1 tsp bicarbonate of soda
- 5.3 oz strong wholemeal wheat flour
- 5.3 oz wholemeal rye flour
- 1 medium sized egg, lightly beaten (for brushing)
- 1.1 cups thick Greek yoghurt
- 0.2 cup rapeseed oil
- 1 tbsp golden syrup
- 0.2 cup water
- 0.5 tsp sea salt
- 1 tsp bicarbonate of soda
- 5.3 oz strong wholemeal wheat flour
- 5.3 oz wholemeal rye flour
- 1 medium sized egg, lightly beaten (for brushing)
Details
- Cuisine: Norwegian
- Recipe Type: Bread
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 15 mins
- Serves: 10
Step-by-step
- Preheat the oven to 220C/200C fan.
- Add yoghurt, rapeseed oil, golden syrup, water and salt to a mixing bowl and mix well. In a separate bowl, mix all the flour and bicarbonate of soda together. Tip into the yoghurt mixture and mix until you have soft dough. There is no need to knead the dough.
- Line baking tray with non-stick baking parcement. With tablespoon, take heaps of dough and drop onto prepared baking tray. The dough makes ten. Sprinkle a little wheat flour on top of each dollop and flatten the dough by hand. Pierce each piece with fork a couple of times. Finally brush with lightly beaten egg.
- Bake in the preheated oven for 12 minutes or until flatbreads are golden brown.
- Serve hot or cold. Keeps well until next day.
For more of Miisa's Nordic Bakery recipes, take a look at the Nordic Bakery Cookbook (Publisher Ryland Peters & Small, RRP £16.99)
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