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This recipe makes about a dozen and a half small breads, or fewer if you want 6" rounds.
the dough: 3 1/2 cups whole wheat bread flour 1/2 cup kefir 3/4 cup warm water 1 teaspoon dry yeast a dribble of honey 1/2 teaspoon salt a beaten egg mixed with a little water sesame seeds or oats as optional topping
the filling: 1/2 round of Camembert cheese, sliced 2 cups mashed potatoes 1/2 cup chives or scallions salt
Mix the warm water, kefir, honey and yeast. Stir together the salt and flour, and then pour the yeast mixture into the flour mixture. It is OK to add more water if you need to, but you want a fairly stiff dough in the end. Knead the dough for 10 minutes by hand, less in an electric mixer. Let the dough rise in a warm spot for two hours or so, until doubled. Meanwhile, cook and mash the potatoes, and stir in the scallions and salt. When the dough has risen, punch it down and cut it into 12 - 18 pieces. Form each one into a ball, and then roll it out to a thickness of about 1/2". Place a slice of Camembert in the center of each round, and then drop a spoonful of potatoes on top. Paint the outside of each dough circle with water to make them sticky, then draw the edges closed like a drawstring purse. Turn each dough ball over so the sealed side is down, and flatten them on an oiled baking sheet. Paint the flatbreads with an egg beaten with a little water and allow them to rise for about half an hour. Bake in a preheated oven at 375 degrees for about 20 minutes, until brow |