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Seeded Flatbread

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WENDYDARLING

"We love the wonderful nutty flavor of this bread and wanted to replace the sandwich rounds I was still buying. When sliced, they're the perfect size for a tuna sandwich or for toasting with butter and jam. Store in a plastic bag."
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Ingredients

1 h 45 m servings 104 cals
Original recipe yields 16 servings (16 flatbreads)

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Directions

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  1. Mix bread flour, spelt flour, brown sugar, sesame seeds, quinoa, sunflower seeds, millet, oats, and flax seeds together in a bowl.
  2. Combine milk and oil in the bread pan of a bread machine; add flour mixture. Make a well in the center of the flour mixture; pour in yeast. Knead dough according to manufacturer's instructions.
  3. Turn out dough on a floured work surface. Punch down and separate into 16 pieces. Flatten into 5-inch diameter flatbreads.
  4. Place flatbreads on 2 baking sheets; cover with plastic wrap. Let sit in a warm place until risen, about 1 hour. Remove plastic wrap.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake in the preheated oven until golden brown, about 15 minutes. Cool slightly; slice in half.

Nutrition Facts


Per Serving: 104 calories; 2.6 g fat; 17.4 g carbohydrates; 3.3 g protein; < 1 mg cholesterol; 7 mg sodium. Full nutrition

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