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Whole Wheat Thin Bread

Whole Wheat Thin Bread — a community recipe on Potlikkr.

Ingredients

• 2.0 Pkgs Active Dry Yeast
• 2.0 cup Warm Water
• 2.0 tbsp Sugar
• 1.0 tbsp Salt

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Method (preview)

1. 1

   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.

2. 2

   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.