Ingredients:
2 1/4 cups whole milk
2 TBS honey
2 1/4 tsp instant yeast
1 egg
4 TBS melted butter
5 cups of whole grain hard red spring flour
1 1/2 tsp salt
cornmeal
Directions:
1.) Preheat oven to 325 degrees. In a small saucepan, warm the milk and honey until it reaches a temperature of 105-115 degrees F. (If you do not have a candy thermometer, the temperature should be luke warm, definitely not hot)
2.) Remove from heat when it reaches the desired temperature, add in the yeast and stir. Let it sit for 5 minutes and then add in the butter and whisked egg.
3.) Using a stand mixer or mixing by hand, add your flour and salt (note – may need up to another 1/4 cup of flour depending on the consistency of your dough – it will be sticky but shouldn’t be completely falling apart. After you let it rise it will become easier to handle).
4.) Mix on low and then slowly add in the yeast mixture, continuing to mix on low until all ingredients are incorporated.
5.) Scrape the sides of the bowl down as necessary, turn the speed up to medium and mix for approximately 4 more minutes or until the dough is pulling away from the edges of the bowl.
6.) Oil a medium sized bowl and turn the dough out into it. Cover with plastic wrap and set in a warm place to rise until doubled in size (approximately 45 minutes).
7.) Gently deflate the dough and turn it out onto a lightly floured surface (this is a good way to use up your old all purpose flour, by flouring your work surface with it).
8.) Sprinkle flour on the top of the dough so that your scraper or knife does not stick to it, and then cut the dough into 16 equal parts.
9.) Roll each piece into a ball and then flatten into a disc shape. Line two baking sheets with parchment paper. Place the dough discs onto the baking sheets and sprinkle with cornmeal. Cover, and let rise for another 20 minutes.
10.) Lift each disc carefully with a flipper (try not to deflate the dough) and brown on a medium heat frying pan for 2 minutes per side, and then transfer back carefully to the baking sheet.
11.) Bake for 12 minutes and then place on a rack to cool before slicing.
