Wheat and Honey Pitas

I got this recipe from a Bosch cooking class. I have tried it for pizza crust, pita bread and bubbly bread. All of them have been delicious!

2 cups warm water
1 TBSP honey
1 tsp salt
2 TBSP Saf Instant Yeast
2 cups Whole Wheat Flour Unbleached White Flour (approx 2 cups)

Combine first five ingredients in Bosch bowl with dough hook. Mix thoroughly, continue to add unbleached white flour until mixture cleans sides of bowl. Continue kneading until smooth and elastic. Divide dough into 24 pieces for small pitas or 12 pieces for larger pitas. Roll into ⅛" thick circles on a floured surface. (Any creases in the dough will cause the pita to stick together and not form a pocket.) Cover with plastic wrap. Let rest 30 minutes. Bake on pizza stone that has been preheated to 500 degrees for 3½ to 4 minutes. Watch carefully. Remove from oven when pita puffs up and is slightly golden. Place in a large bread bag to soften and flatten.

If you want flatbread, turn over before they poof up.

For pizza crust, I let my dough sit for about 20 minutes or so and then divide in half (or thirds depending how big your pizza stone is). Roll out your dough with some flour on a wood pizza board. Preheat your oven with pizza stone to 450 degrees while preparing your pizza with toppings. Add your toppings without the cheese making sure that the pizza dough doesn’t stick to the board. Once the oven is preheated, slide the pizza onto the hot stone. Cook for about 6 minutes or so and then add the cheese. Bake until the cheese is bubbly and to your liking.

For bubbly bread, roll the dough like you would for your pizza. Add grated mozzarella and Parmesan cheese and bake on a preheated stone at 500 degrees for about 5-6 minutes. Be sure to check so the cheese doesn’t burn.

12 grain bread

I got this recipe from a Bosch cooking class. I really love it! This recipe is also fantastic for pizza crust, dinner rolls, and sandwich buns.

6 cups warm water
2 cups Nine grain cracked cereal mix OR 3½ cups 12 grain blend (Bosch store)
¼ cup Millet
1 cup Raw Sunflower Seeds
¼ cup sesame seeds
½ cup Vital Wheat Gluten
⅔ cup Honey
⅔ cup Canola Oil
2 TBS real salt
3 TBS Saf Instant yeast
3 TBS Dough Enhancer
2 Tbs Lecithin (optional)
12-14 cups freshly milled whole wheat flour

You will not need the millet, sunflower seeds or sesame seeds if you buy the 12 grain blend from Bosch ($3)

Combine water, Cereal Mix, Millet, Sunflower Seeds and Sesame Seeds in a Bosch mixing bowl. Cover with lid and let rest for 5-10 minutes to soften grains. Add oil, honey, Real Salt, Dough Enhancer, Gluten, about 6 cups flour, and SAF yeast to grain mixture. Mix at speed one until a smooth batter is formed. Add remaining flour one cup at a time until dough cleans the sides of the bowl. (You will want to turn your mixer to speed two as the mixture gets heavier but do not go over speed two.) Continue to knead until dough is smooth and elastic, the total mixing time is generally 10-12 minutes. Divide dough into loaves and allow to raise until doubled in size. Bake at 350 degrees for 30-35 minutes or until golden brown.