1scant cup200 mL quick oats, roughly pulsed in blender
1 1/4cup(300 mL) whole wheat flour
1scant cup(200 mL) rye flour
2 1/2cups(600 mL) all-purpose flour
Instructions
Melt the butter in a small pot, add in the milk and water and combine. The temperature should be around 110°F, then drizzle in the dry yeast, let sit for about 5 minutes.
Place yeast mixture in the bowl of a stand mixer and add the remaining ingredients, and knead on medium for 5-6 minutes until you have a smooth dough. Add more flour or liquid as you see fit.
Cover the bowl with a clean towel and let rise until double in size, about 1 hour or so.
Preheat the oven to 500° Fahrenheit (250° Celcius). Place a baking sheet in the oven.
Divide the dough in half and roll each half out to a link. Cut each link into 8-10 pieces, shape the pieces into a ball, then with a rolling pin form a circle that’s about 1/2 inch thick (1cm or so). Use a chopstick or a fork and prick some “holes” on top of each circular piece.
Cover the pieces with towels and let rest for about 15 minutes.
Place 4 or 5 pieces in the oven on the baking sheet at a time, and bake for about 3 minutes. They should be slightly puffed up and light brown on top when done. Quickly remove them, add another 4-5 pieces and repeat until you have all the breads baked. Cover them with a clean towel while they cool off, this will help them stay moist.
These breads should be enjoyed right out of the oven, or wrapped up and placed in the freezer as soon as they have cooled off. They will thaw in about 30 minutes and will taste just as good out of the freezer as fresh.
Top or stuff with your favorite spreads, like vegan cheese, lettuce, sliced peppers, cucumbers, bean pate or even hummus!