When it comes to healthy and flavorful bread, few recipes stand out like this Rustic Whole Grain Seeded Flatbread. With its chewy, nutty texture and versatility, this flatbread pairs wonderfully with dips, soups, or cheese. It’s the kind of bread you’ll want to keep on hand for any meal, whether you’re serving a casual snack or a full dinner spread. In this article, we will dive deep into the history of this bread, the ingredients, and the step-by-step preparation process. Whether you are a beginner baker or an experienced one, this recipe is perfect for all skill levels!
What Is Rustic Whole Grain Seeded Flatbread?
Rustic Whole Grain Seeded Flatbread is a simple yet delicious flatbread made from a mixture of whole wheat flour, rye flour, and bread flour. The dough is enriched with olive oil and a touch of sweetness from honey (or maple syrup for a vegan option). Mixed seeds like sunflower, pumpkin, flax, and sesame are folded into the dough and sprinkled on top, creating a nutty and textured bite. This bread has a chewy, hearty consistency and can be baked in the oven or cooked on a skillet, making it ideal for various serving methods.
The Origin of Rustic Whole Grain Seeded Flatbread
Flatbreads have been a part of human culinary traditions for thousands of years. These simple breads were born out of necessity, using basic ingredients like flour, water, and salt, cooked on a hot surface. The Rustic Whole Grain Seeded Flatbread follows this ancient tradition, but with a modern twist by incorporating whole grains and seeds. Whole wheat and rye flour add a hearty, nutty flavor, while the mixed seeds give it texture and extra nutrients. Although the exact origin of this recipe isn’t pinpointed, it draws on the long history of whole-grain breads made across cultures, from the Middle East to Europe.
Ingredients (Makes ~8 Flatbreads)
To make Rustic Whole Grain Seeded Flatbread, you will need the following ingredients:
- 1 cup (120 g) whole wheat flour
- 1 cup (120 g) rye flour (or spelt flour for a slightly different flavor)
- 1 cup (120 g) bread flour (or all-purpose flour)
- 2 tsp salt
- 2 tsp instant yeast
- 1 ¼ cups (300 ml) warm water
- 2 tbsp olive oil
- 1 tbsp honey (or maple syrup for a vegan alternative)
- ½ cup (70 g) mixed seeds (sunflower, pumpkin, flax, sesame, etc.)
- Extra flour for dusting
Step-by-Step Direction and Preparation Method
Step 1: Mix the Dough
In a large mixing bowl, combine the whole wheat flour, rye flour, bread flour, and salt. Stir them well to ensure the dry ingredients are evenly distributed.
Next, add the instant yeast, warm water, olive oil, and honey. Mix everything until a rough dough forms. Once the dough starts coming together, knead it on a clean surface for about 8 minutes by hand (or 5 minutes with a mixer) until the dough is smooth but slightly sticky.
After the dough reaches the right consistency, fold in half of the mixed seeds. Set aside the remaining seeds for topping the flatbreads later.
Step 2: First Rise
Transfer the dough into a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rise for 1 to 1 ½ hours, or until it has doubled in size. This is the fermentation stage, where the yeast will work its magic, giving the bread a light and airy texture.
Step 3: Shape the Flatbreads
Once the dough has risen, punch it down to release any excess air. Divide the dough into 8 equal pieces and roll each piece into a ball. Next, flatten each ball into rustic rounds or ovals, about ¼ inch thick. This step gives the flatbreads their characteristic rustic shape.
Now, sprinkle the remaining mixed seeds on top of the flatbreads and gently press them into the dough. This will give the bread its seed-studded exterior and extra crunch.
Step 4: Cook the Flatbreads
There are two ways to cook these rustic flatbreads: on a skillet or in the oven.
- Option A — Skillet: Heat a cast-iron skillet or non-stick pan over medium-high heat. Cook each flatbread for about 2 to 3 minutes per side, or until puffed and golden brown.
- Option B — Oven: Preheat your oven to 450°F (230°C). Place the flatbreads on a hot baking stone or sheet. Bake for 6–8 minutes until golden and slightly crispy.
Variations of Rustic Whole Grain Seeded Flatbread
One of the best things about Rustic Whole Grain Seeded Flatbread is how easily it can be customized. Here are some variations you can try to make this recipe your own:
- Herb-infused Flatbread: Add dried herbs like rosemary, thyme, or oregano into the dough for an herbaceous flavor. You can also sprinkle the herbs on top before baking.
- Cheese Flatbread: Mix some shredded cheese (like cheddar or parmesan) into the dough to create a cheesy, savory flatbread. Add extra cheese on top for an even cheesier bite.
- Spicy Flatbread: Add a pinch of cayenne pepper or chili flakes to the dough for a spicy kick. This variation pairs well with creamy dips or a cool yogurt sauce.
- Sweet Flatbread: For a sweeter variation, increase the amount of honey in the dough or sprinkle some cinnamon and sugar on top before baking.
- Gluten-Free Version: Substitute the wheat flour with gluten-free flour blends and add xanthan gum for better texture and structure.
FAQs about Rustic Whole Grain Seeded Flatbread
1. Can I make this flatbread without yeast?
Yes, you can use baking soda or baking powder as a leavening agent. However, the texture will be slightly different, as yeast helps the bread rise and develop its chewy texture.
2. Can I use other types of seeds?
Absolutely! You can use a mix of chia seeds, hemp seeds, or poppy seeds. Feel free to experiment with your favorite seeds for different textures and flavors.
3. How can I store the flatbread?
You can store these flatbreads in an airtight container for 2–3 days at room temperature. For longer storage, freeze the flatbreads in a ziplock bag for up to 1 month. Reheat in the oven or on a skillet before serving.
4. Can I make this recipe vegan?
Yes! Simply substitute honey with maple syrup or agave nectar, and the recipe becomes fully vegan.
5. Can I use all whole wheat flour for this recipe?
While whole wheat flour adds a nice nutty flavor, using all whole wheat flour can make the flatbread denser. A mix of flours, as suggested, gives a light and chewy texture.
6. Can I bake the flatbread at a lower temperature?
If you prefer a slower bake, you can bake at 400°F (200°C), but keep an eye on the bread to ensure it doesn’t over-brown or dry out.
Conclusion
This Rustic Whole Grain Seeded Flatbread is more than just a simple side; it’s a hearty, wholesome bread that pairs perfectly with everything from dips to soups to cheese. The recipe is easy to follow, and you can tweak it to suit your taste preferences. Whether you bake it in the oven or cook it on a skillet, this flatbread delivers great flavor and texture. So, why not try it out today and enjoy this wholesome, chewy bread with your favorite dishes?
You’ll love the nutty, chewy texture and the fact that it’s so versatile. You can make it part of any meal or enjoy it as a snack with your favorite dips. Give it a go, and your taste buds will thank you!
Rustic Whole Grain Seeded Flatbread: A Hearty, Wholesome Recipe for Every Meal
- Total Time: 1 hour 35 minutes
- Yield: 6 flatbreads 1x
- Diet: Vegetarian
Description
Rustic Whole Grain Seeded Flatbread is a simple yet delicious flatbread made from a mixture of whole wheat flour, rye flour, and bread flour. The dough is enriched with olive oil and a touch of sweetness from honey (or maple syrup for a vegan option). Mixed seeds like sunflower, pumpkin, flax, and sesame are folded into the dough and sprinkled on top, creating a nutty and textured bite. This bread has a chewy, hearty consistency and can be baked in the oven or cooked on a skillet, making it ideal for various serving methods.
Ingredients
1 cup (120 g) whole wheat flour
1 cup (120 g) rye flour (or spelt flour)
1 cup (120 g) bread flour (or all-purpose)
2 tsp salt
2 tsp instant yeast
1 ¼ cups (300 ml) warm water
2 tbsp olive oil
1 tbsp honey (or maple syrup for vegan)
½ cup (70 g) mixed seeds (sunflower, pumpkin, flax, sesame, etc.)
Extra flour for dusting
Instructions
1. Mix the Dough
In a large bowl, combine flours, salt, and yeast.
Add warm water, olive oil, and honey. Mix until a rough dough forms.
Knead (by hand ~8 minutes or mixer ~5 minutes) until smooth but slightly sticky.
Knead in half the seeds, reserving the rest for topping.
2. First Rise
Place dough in a greased bowl, cover, and let rise 1–1 ½ hours until doubled.
3. Shape Flatbreads
Punch down dough, divide into 8 pieces.
Roll each into a ball, then flatten into rustic rounds or ovals (about ¼-inch thick).
Sprinkle with remaining seeds and gently press them in.
4. Cook the Flatbreads
Option A — Skillet:
Heat a cast iron skillet over medium-high. Cook each flatbread 2–3 min per side until puffed and golden.
Option B — Oven:
Preheat oven to 450°F (230°C). Place flatbreads on a hot baking stone or sheet. Bake 6–8 minutes until golden and slightly crisp.
Notes
This rustic whole grain seeded flatbread is hearty, wholesome, and wonderfully versatile. It pairs perfectly with dips, soups, and salads, or can be enjoyed on its own with a drizzle of olive oil. Ideal for everyday meals or as a nutritious addition to a sharing platter.
- Prep Time: 20 minutes (plus 1 hour resting time)
- Cook Time: 15 minutes
- Category: Bread / Side
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 7g
- Cholesterol: None
Keywords: Whole Grain Flatbread, Seeded Flatbread, Homemade Flatbread, Rustic Flatbread Recipe, Healthy Flatbread, Nutty Seeded Bread
