Tuesday, June 10, 2014

Whole Grain Lavosh Flat Bread with Chef Brad

















Summer time is for cooling down, delicious food and entertaining. From barbecues to picnics it is always fun to start the party off right with something to get the taste buds going and keep the crowds at bay until the food is ready. I love baking Lavosh. It is an Armenian flat bread that can be made up ahead of time and kept in an air tight container until you are ready to use it.   

The amazing thing about flat breads like this is that you can serve them with anything. I love guacamole. Hummus is a great traditional spread to serve on this wonderful bread. To tell the honest truth, I love just plain butter. So that makes Lavosh the perfect accompaniment to soups and salads.  

Any time you bake a bread, or in this case, a Lavosh, you change the meal into a gourmet experience. I love baking breads and I love using products from Honeyville. From the wonderful flours, to the whole grains, Honeyville has the best ingredients you need to produce wonderful, unforgettable products.  

 Ingredients:
2 1/2 cups freshly milled Hard White Wheat or Spelt
1 tsp Seasoned Salt
1 Tbsp Agave Nectar
2/3 cup Warm Water
1 Egg
1/4 cup Whole Grain Teff
3 Tbsp Coconut Oil
2 Egg Whites (For Brushing)
1/4 cup Honeyville Sesame Seeds (For Topping)

Yields: 8 breads

Directions:
Preheat Oven to 400 degrees.

In your Bosch Universal Mixer, add all ingredients, except egg whites and sesame seeds, and mix well. You might need a little more water if needed. In other words, if the dough is dry or stiff, add a little more water. 

Mix for 5 minutes until the dough is smooth and elastic. Remove from bowl and divide into 8 equal pieces. Dip the piees into flour and roll out in an oblong piece. Place on parchment paper in jelly roll pan. You should be able to place 2 pieces in each pan.

Brush with egg whites, sprinkle sesame seeds and kosher salt if desired. Bake at 400 degrees for 12 to 15 minutes.













The Lavosh should be brown and bubbly. After baking, place on a wire rack to cool. Store in an air tight container. Stores well for about 2 weeks.

















Greatest succes to you in all your culinary adventures this summer.  

Chef Brad
America’s Grain Guy

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