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