MULTIGRAIN FLATBREAD RECIPE RECIPES

Steps:

• Add the ingredients except the last milk or buttermilk to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When the cycle is complete, remove dough from machine. Punch dough down. Cover; let rest for 10 minutes.
• Grease 2 large baking sheets or 12-inch pizza pans. Divide dough into fourths. Cover and refrigerate 2 portions of the dough. On a lightly floured surface, roll each of the remaining portions into a 12-inch circle. Transfer to prepared baking sheets or pizza pans.
• Using a fork, prick the entire surface of each round several times. Brush rounds with milk or buttermilk. Bake in a 400 degree F oven for 11 to 13 minutes or until crisp and browned, rotating baking sheets halfway through baking. Cool on wire racks. Repeat with remaining portions of dough. Serve warm or cool. Store in an airtight container up to 3 days to maintain crispness.

Steps:

• Combine cereal and boiling water in a microwavable bowl, set aside for 10 minutes.
• Stir honey and oil into the cereal; heat until hot (about 125-130°F or 50-55°C).
• In a separate large bowl, mix 1 cup whole wheat flour with the all purpose flour, oat bran, yeast, sugar and salt.
• Beat in hot cereal mixture and egg.
• Using electric mixer beat for 2 minutes at high speed.
• Stir in enough remaining whole wheat flour to make a stiff batter.
• With floured hands, pat dough in a 9x5 sprayed or lightly greased loaf pan.
• Cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes.
• Remove wrap, bake at 375°F 35-40 minutes or until bottom sounds hollow when tapped.
• Remove from pan, cool on a rack.