Breads & Bakingdeliciouslyella
No-Knead Sandwich Flats
Perfect for summer picnics and weekday lunchboxes, these easy bread rolls transform a simple sandwich into something truly special. We have kept them wide and flat to make room for maximum fillings.
👥 4 Servings⏱️ Prep & Cook: 2h🔥 Cook: 2h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●knife
- ●oven
📝 Preparation Steps
1
Place the water, yeast and maple syrup in a medium bowl and whisk to break up the yeast.
maple syrup0.5 teaspoon
2
Place the flours, salt, pumpkin and sunflower seeds in a large bowl and whisk until combined.
sunflower seeds1.4 oz
3
Make a slight well in the centre of the dry ingredients and pour the liquid in. Use a fork to mix together and use your hands at the end, if necessary, to incorporate all of the flour.
4
Cover the bowl with cling film and set aside to prove for ⏱️ 1 hour. It should puff up and increase in size, but not quite double.
5
When the dough has risen, lightly dust a clean work surface with white flour. Remove the cling film from the bowl, tip the dough onto the floured surface and roll it out to form a rectangle 22cm x 18cm. Use your hands or a palette knife to straighten out the edges and then cut into 4 to give rectangular sandwich flats.
6
Place the dough pieces onto a lightly floured baking tray and allow to rise for ⏱️ 30 minutes, until slightly increased in size and puffy.
7
Before the rolls have finished rising for the second time, preheat your oven to 230°C / 210°C fan.
8
When risen, lightly brush the rolls with olive oil and then sprinkle lightly with flaky sea salt. Place into the oven for ⏱️ 15 minutes until they turn a dark golden brown.
olive oil0.5 tablespoonflaky sea salt1 teaspoon
9
Allow to cool before slicing.
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