The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crazy idea -- could it work?

dontknow's picture

Crazy idea -- could it work?

I had this idea that (whole wheat + buckwheat + malted barley + honey + yeast) all mixed up in the wet "5-minute" style and pan-fried in the morning could make a good flatbread/pita/naan-type bread used for something resembling a sandwich.  Testing this will take much experimentation and failure for someone like me, the consummate amateur.  Is it a viable idea or am I up a tree without a paddle?

thomaschacon's picture
thomaschacon (not verified)

It's leavened with baking soda and baking powder, but I don't see why you couldn't do something like it with overnight yeast leavening, perhaps leaving the buttermilk, eggs, and butter out of the recipe until the morning.

I might just try this myself.

Here's the recipe for guidance.


¼ cup brown rice
½ cup plus 2 tablespoons nine-grain mix
2 tablespoons flax seeds
2 tablespoons sesame seeds
¼ cup sunflower seeds
½ cup plus 3 tablespoons all-purpose flour
2 cups whole-wheat flour
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon plus 1 teaspoon baking soda
1 teaspoon kosher salt
½ cup plus 3 tablespoons old-fashioned rolled oats
¼ cup molasses
4 cups buttermilk
4 egg yolks
6 egg whites
4 tablespoons unsalted butter

Makes 4 pancakes

Place the brown rice in a small saucepan, add 1 cup water, and bring
to a boil over medium-high heat. Reduce the heat and let simmer until
the rice is tender, about 30 minutes. Transfer the rice to a separate
dish to cool completely.

Combine the nine-grain mix, flax seeds, sesame seeds, and sunflower
seeds in a bowl. Bring 1 ¼ cups water to a boil, and pour it over the
grains and seeds. Let them soak for 30 minutes or until they’re soft.

Place the all-purpose flour, whole-wheat flour, baking powder, baking
soda, salt, and oats in a mixing bowl. Stir to combine, and make a well
in the center. In a separate bowl, whisk together the molasses,
buttermilk, egg yolks, the grain and seed mixture, and ½ cup of the
cooked brown rice. Pour the liquid mixture into the well, and combine
with a wooden spoon.

In an electric mixer fitted with the wire whisk attachment, whisk the egg
whites at high speed until soft peaks form. Using a rubber spatula, fold
the whites into the flour mixture. (You can hold the batter in the
refrigerator until you’re ready to use it, but keep in mind that the sooner
you bake the pancakes, the lighter they’ll be.)

Adjust the oven rack to the middle position and preheat the oven to

Preheat two 9-inch cast-iron skillets in the oven for 5 minutes. Add 1
tablespoon of the butter to each pan and swirl it around to coat the
pan. Pour one fourth of the batter into each pan, transfer them to the
oven, and bake for 15 to 20 minutes. Check the pancakes the same
way you would a regular cake: the pancakes are ready when a skewer
inserted in the middle comes out clean. Flip each pancake onto a
plate, and serve.

Bake the other 2 pancakes the same way.

Source. Wojtowicz, Michelle. The Big Sur Bakery cookbook: a year in the life of a restaurant. New York: William Morrow, 2009.

gmagmabaking2's picture

Try that naan, pita whatever idea with the honey wheat etc... and let us know.