Ingredients:

1.5 c whole wheat flour (I use King Arthur)
1 2/3 c bread flour ( I use King Arthur)
1 tbl salt
3 tbl fast acting yeast
1.25 c water (you may need to add a tsp or more if the dough is too dry)
6 oz sunflower seeds

In a mixer bowl with the dough hook, place the flours, salt, yeast and water.  If you need to add some water add a tiny bit at a time.  Knead for 5 minutes.  Cover and let rest for one hour.

After 1 hour, add the seeds to the dough.  Then roll into a ball.  Press the dough flat down (more like a disk).  Then take a filet knife and cut vertical slices into the dough and sprinkle with extra seeds on the top.  Cover and let rise for one more hour.  Preheat your oven to 425 degrees.  After the hour, place the bread on a cookie sheet and bake for 30 minutes and then place on a rack to cool.

— Knead to Cook

This recipe is a deviation from an old King Arthur’s flour breadstick recipe.  I’ve adapted it and rolled the dough super thin for more a flat cracker v. a breadstick.  Super easy and packed with flavor!

Dough:

2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
1 tablespoon Improver OR Baker’s Special Dry Milk OR nonfat dry milk
3 cups King Arthur’s all purpose unbleached white flour
1 cup  lukewarm water
2 tablespoons olive oil

Toppings:
1 egg white beaten with 1 tablespoon cold water
Then grab your favorite seasonings for toppings.  I used toasted sesame seeds, poppy, fennel seeds, sea salt, rosemary, & thyme.

Mix and knead the dough ingredients—by hand, mixer, or bread machine set on the dough cycle—to make a soft, supple dough. Cover with lightly greased plastic wrap, and let it rest and relax for 15 minutes (or for up to an hour or so; work it into your schedule as you see fit).

Divide the dough in half. Working with one half at a time, pat or roll it into a 9″ x 13″ rectangle.  I rolled the dough out quite thin.  Brush the dough lightly with the egg white and water, and sprinkle it with the seeds. Roll the dough lightly with a rolling pin to press the seeds in.

Use a pizza wheel or sharp knife to cut the dough (the short way) into strips about 3/8″ wide. Let rest while the oven preheats.  Preheat the oven to 425°F. Bake 8-10 minutes, or until they’re golden brown. Remove them form the oven, and cool on a rack.

— Knead to Cook

There isn’t much I need to say about this recipe but… delicious!  You can make popovers in a muffin pan or if you have a popover pan – they are even better!

4 large eggs at room temperature (this is a must)
1.5 c of low fat milk
1/2 tsp of salt
1.5 c of all purpose flour
1 tsp of Italian seasoning (you can use whatever seasonings you would like)
3 tbl of melted I Can’t Believe It’s Not Butter or regular butter

Preheat the oven to 450°F. Position your rack on the lowest shelf because they rise quite a bit.  Spray your popover pan with nonstick spray.  In your blender beat the eggs, milk and salt together.  Then add the flour & seasonings.  Blend on high until frothy.  Add the melted butter.  Blend again on high.

Pour the batter into the muffin cups, filling them about 3/4th of the way.

Bake the popovers for 20 minutes and then turn the oven to 350 for an additional 12 minutes.  Do NOT open the oven door to peek at them while they bake.  Remove & stick the tip of a sharp knife into the top of each one to release the steam.  Serve immediately.

— Knead to Cook

I found this recipe a few years ago & it remains, without a doubt, my absolute favorite baguette recipe ever!  Crunchy exterior, tender & moist interior.  My family adores it.  This recipe is from Steamy Kitchen.  Here is the link to the fabulous recipe 🙂

http://steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html

— Knead to Cook