The sourdough starter, that I began back in November, found its untimely end this week.  I figured that the blackish tint it developed did not bode well for human consumption, and considering that it will take a few days to develop my new starter, I had to come up with a new flatbread recipe that does not utilize a starter.  I ended up with these rye, beer, and olive flatbreads and a sun-dried tomato and basil flatbread, another recipe that will be posted eventually.  These flatbreads turned out a little doughier then I would have liked, but the flavors are lovely, especially, when paired with hummus.

Ingredients:

• 1 cup sifted Rye Flour
• 3-4 cup Flour
• 2 tsp Salt
• 1 tbsp Honey
• 4 tsp Yeast (dry active)
• 12 fl oz Beer (I used a blackberry wheat lager)
• 1/2 cup kalamata olives + 4 tbsp brine (the olives were stored in)
• Cornmeal or Rye chaff remains from sifting the flour for dusting
• Egg Wash (1 Egg + 1 tbsp Water)

Directions:

1. Give the olive and brine a rough chop in the food processor.
2. Combine all of the ingredients in a stand mixer.
3. Knead the dough with a dough hook until elastic (~5 minutes).
4. Place the dough in a greased container to rise for a couple of hours.
5. Preheat the oven to 375 F (~191 C).
6. Line a baking sheet with parchment paper or grease.
7. Sprinkle the baking sheets lightly with cornmeal.
8. Roll the dough out, as thin as you can get it, on a flour dusted surface.
9. Cut the dough into 1″ x 3″ pieces.
10. Arrange the pieces onto the baking sheet.
11. Brush them with an egg wash.
12. Bake for 8-10 minutes, until they are golden brown.