Total time: 20 hours to let the pre-dough get active. Then another 6 hours to let the dough rise and baking the flat cakes. Makes 16 whole wheat bread cakes.
- 105 g (3.7 oz) white starter
- 335 g (11.8 oz, not fluid!) filtered water
- 204 g (7.2 oz) bread flour
- 1 tbsp sea salt
- 2 tbsp honey
- 1 cup wheat germ
- ½ cup flaxseeds
- ½ tbsp anise seeds
- ½ tbsp caraway seeds
- ½ tbsp fennel seeds
- 150 g (5.3 oz) whole wheat flour
- 100 g (3.5 oz) bread flour
Mix starter, water and bread flour in a bowl. Cover with plastic wrap and let sit in room temperature for 20 hours until the pre-dough is active and bubbly.
The baking cups are only there for decoration. Didn’t actually bake the cakes in them. But I know you knew that already. So we’re all good. No confusion.
Add sea salt, honey, wheat germ, flaxseeds, anise, caraway, fennel and flour to the starter mix. Knead to a firm dough and let rise in the bowl for 2-3 hours covered with a kitchen towel. Take out the dough on a floured surface and divide it into 16 pieces. Flatten each piece into a thin pancake, ca. ½ inch thick. Dip the bottom in wheat germ and place on a greased oven tray. Let rise 2-3 hours, covered with a kitchen towel.
Preheat the oven to 485°F. Punctuate the cakes with a fork and bake for 20-25 minutes until golden brown. The cakes should sound hollow when you knock on the bottom.
Let cool on a rack, covered with a kitchen towel to keep them soft.
This post has been submitted to YeastSpotting.