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Wheat Griddle Bread

Wheat Griddle Bread If you have a large griddle and a stand mixer with a dough hook, you can have a dozen pieces of fluffy wheat bread in a short time. They may not have a pocket, but they will taste wonderful spread with hummus, creamy goat cheese, or just fresh butter.

Makes 1 dozen medium pieces of bread.


  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 Tbsp sugar
  • 1 1/2 c warm water (about 110 degrees F)
  • 1 tsp salt
  • 1 1/2 c whole wheat flour
  • 1 1/2 c all purpose flour (plus up to 1/2 cup for dusting)
  • 2 Tbsp olive oil for oiling


  1. Place yeast, sugar and water into electric stand mixer bowl. Allow to proof for 8 minutes (should be foamy).
  2. With dough hook attached, beat mixture on lowest setting, adding salt, wheat flour, and 1 1/2 cup of the all purpose flour gradually. Mix a few minutes, or until dough climbs hook.
  3. Put dough on clean, floured surface and knead a few times until it forms smooth dough, adding all purpose flour in small amounts.
  4. Place dough in large, well-oiled bowl, covering with a clean towel. Allow to rise until more than doubled (around 1 hour).
  5. Place dough on floured surface and punch it down. Divide into 12 even portions. Take each portion and tuck it under a few times, forming a neat ball. Place it back on the floured surface. When all are formed, cover with towel, and allow to rise 15 minutes.
  6. Form each dough ball into a 1/4 inch thick disc, using a rolling pin or just using your hands. Allow the discs to relax 5 minutes, while preheating the griddle to 375 degrees F.
  7. Working in 2-3 batches, brush the griddle with some of the olive oil, then place discs onto the griddle. Grill these a few minutes on each side, or until puffy and well browned.
  8. Remove bread to a plate, then begin on next batch until all are baked.

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