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Delightful Rye Flatbread with Pumpkin Seeds and Sunflower Seeds

Delightful Rye Flatbread with Pumpkin Seeds and Sunflower Seeds
Savor the rich flavors of this rustic flatbread, perfect for a snack or as a side. A blend of earthy rye and wheat is balanced by the sweetness of honey and crunch of seeds, making each bite irresistible and leaving you wanting more.
Ingredients
  • 2 1/4 kg / 5 lbs (8 1/2 cups) all-purpose flour (2 100ml / 8 1/2 dl)
  • 25g / 0.88 oz (4 teaspoons) active dry yeast
  • 15g / 0.53 oz (2 tablespoons) pure honey
  • 235ml / 8 fl oz (1 cup) milk
  • 1L / 33.8 fl oz (4 cups) water
  • 190g / 6.7 oz (1 1/2 cups) rye flour
  • 5g / 0.18 oz (1 teaspoon) fine salt
Instructions

1. Combine 240ml (1 cup) of warm water and 7g (1/4 oz) of yeast in a small bowl. Let it sit for 5 minutes until the yeast is activated and frothy.

2. In a large mixing bowl, combine the yeast mixture, 240ml (1 cup) of milk, 15g (1/2 oz) of honey, 7g (1/4 oz) of salt, and 250g (2 cups) of all-purpose flour. Mix until a shaggy dough forms.

3. Gradually add the remaining flour, 120g (1 cup) at a time, until the dough becomes smooth and elastic. Cover the bowl with plastic wrap and refrigerate for 8-15 hours or overnight.

4. Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper. Divide the dough into 10 equal pieces and shape each into a ball. Flatten each ball into a disk, about 1.25 cm (1/2 inch) thick.

5. Brush the tops with water and sprinkle with pumpkin seeds and sunflower seeds. Gently press the seeds into the dough using your fingers. Bake for 20 minutes or until the flatbreads are golden brown and crispy.

Tools
  • Stand mixer
  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Pastry brush
  • Baking sheet
  • Parchment paper

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