Whole wheat pastry flour (we've found it works much better if half of this is
Unbleached white)
1
pn
Salt
1
ts
Olive oil
1/4
c
Water
INSTRUCTIONS
Put it into a mixer with bread hooks or a food processor, and knead until
really smooth. I suppose you could also do this by hand, but I haven't
tried it!
We've also substituted 1/4 of the flour with kamut, buckwheat etc. to add
extra flavor, and the recipe suggested that chopped spinach, herbs, or
tomato paste could be added.
From astels@fsd.cpsc.ucalgary.ca (astels)
Posted to MM-Recipes Digest V4 #169 by Nancy Miller
<millern@redwood.cc.andrews.edu> on Jul 1, 1997
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