No-Knead Sandwich Flats
Total Time
2 hours
Prep Time
0 seconds
Cook Time
2 hours
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 8.7 fl oz water
- 7g sachet quick yeast
- ½ teaspoon maple syrup
- 5 oz strong wholemeal flour
- 5 oz strong white flour
- 1 teaspoon fine sea salt
- 40g pumpkin seeds
- 1.4 oz sunflower seeds
- tablespoon olive oil
- a pinch of flaky sea salt
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Preparation
Step 1
Place the water, yeast and maple syrup in a medium bowl and whisk to break up the yeast.
Step 2
Place the flours, salt, pumpkin and sunflower seeds in a large bowl and whisk until combined.
Step 3
Make a slight well in the centre of the dry ingredients and pour the liquid in. Use a fork to mix together and use your hands at the end, if necessary, to incorporate all of the flour.
Step 4
Cover the bowl with cling film and set aside to prove for 1 hour. It should puff up and increase in size, but not quite double.
Step 5
When the dough has risen, lightly dust a clean work surface with white flour. Remove the cling film from the bowl, tip the dough onto the floured surface and roll it out to form a rectangle 22cm x 18cm. Use your hands or a palette knife to straighten out the edges and then cut into 4 to give rectangular sandwich flats.
Step 6
Place the dough pieces onto a lightly floured baking tray and allow to rise for 30 minutes, until slightly increased in size and puffy.
Step 7
Before the rolls have finished rising for the second time, preheat your oven to 230°C / 210°C fan.
Step 8
When risen, lightly brush the rolls with olive oil and then sprinkle lightly with flaky sea salt. Place into the oven for 15 minutes until they turn a dark golden brown.
Step 9
Allow to cool before slicing.
Step 10
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