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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, combine water, milk, honey and salt. | 2. Thoroughly beat 2 Cups of the flour, the flax meal and the yeast into the milk mixture to form a loose batter. | 3. Cover and let the "sponge" rise in a warm place for about 1 hour. | 4. Beat in the softened butter. | 5. Knead in the remaining flour forming a smooth, soft dough for about 4-5 minutes. | 6. Turn the dough out onto a surface sprinkled with cornmeal and roll to a 1/2" thickness. | 7. Cut into 3-4 inch rounds. Let these rest on parchment paper or a slightly greased cookie sheet until doubled (usually just a few minutes). | 8. Carefully lift the rounds with a pancake turner oto a hot, well-buttered (I find grapeseed oil works best) skillet or griddle at about 350 degrees. | 9. Cook until lightly brown, turning once. | 10. Cool slightly and slice in half. Toast the halves, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hot water	1	cup		0.0	0.0	0.0	0.0
milk	1/2	cup		74.42	5.8316	3.843	3.9894
honey	2	teaspoons		-	-	-	-
salt	2	teaspoons		-	-	-	-
flour	4	cups	milled	1458.24	107.2512	127.0416	69.384
flax seed meal	1	tablespoon		-	-	-	-
yeast	2	teaspoons		22.2	2.4504	2.8656	0.10800000000000001
butter	3	tablespoons	softened	256.5	11.7855	8.0145	21.6
cornmeal	1/4	cup		110.41	23.4514	2.4766	1.0949
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.