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Mountain Bread
Created by: Howcan Team
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon honey
- 1 packet active dry yeast
- 1 1/4 cups warm water
- 2 tablespoons olive oil
- 1/4 cup mixed seeds (such as sunflower, pumpkin, and sesame)
Instructions
- In a large bowl, combine 2 cups of whole wheat flour, 1 cup of all-purpose flour, and 1 teaspoon of salt.
- In a separate small bowl, dissolve 1 tablespoon of honey in 1 1/4 cups of warm water. Sprinkle 1 packet of active dry yeast over the water and let it sit for 5 minutes until foamy.
- Add the yeast mixture and 2 tablespoons of olive oil to the flour mixture. Stir until a dough forms.
- Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and knead in 1/4 cup of mixed seeds.
- Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan. Cover and let it rise for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the pan and let it cool on a wire rack before slicing and serving.
Mountain bread, also known as lavash or yufka, has a rich history dating back to ancient times in the mountainous regions of the Middle East and Central Asia. This thin, unleavened flatbread was traditionally made by stretching dough and baking it on hot stones or in clay ovens. It was a staple for nomadic tribes and mountain communities due to its long shelf life and versatility. Today, mountain bread is enjoyed worldwide, with variations in different cuisines. Chefs and restaurants in Turkey, Armenia, and Iran are renowned for their expertise in crafting this delicate bread. The key to a perfect mountain bread lies in the thinness of the dough and the precise baking technique. For an authentic experience, seek out a traditional bakery or try making it at home using a hot griddle or stone oven.
50 min
1 loaf
150 per serving calories
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