THIS SUNDAY'S BIBLE STUDY BREAD RECIPE

WHOLE WHEAT MATZO from Peter Reinhart’s Whole Grain Baking (an excellent book!)
1 ¾ cups whole wheat flour
½ teaspoon salt (optional)
¾ cup water
Extra whole wheat flour for adjustments

1. Preheat oven to 350 degrees
2. Combine flour, salt and water in a bowl and mix to form a coarse, soft dough. Transfer to a lightly floured work surface. Dust the dough with more flour and kneed for approximately 3 minutes, adding more flour as needed to form a firm but tacky dough. It should not be sticky. Let the dough rest for 3 minutes and then resume kneading for another minute, adjusting flour or water as needed. The dough should feel soft and satiny, not sticky, and only a little tacky.
3. Divide the dough into 8 to ten pieces, round each into a tight ball and let them rest for 3 minutes. On a work surface (use minimal flour, if any, on the surface and the dough). Roll out each piece of dough into a disk or rectangle until it begins to shrink back, dusting the pieces with flour if you need to stack them.
4. Return to the first piece and, starting from the center, roll it into a disk or rectangle 1/8 of an inch thick. Dust the work surface with flour only if necessary.
5. Lightly flour a baking peel or the underside of a sheet pan and transfer the first piece to the peel. Dock the entire surface with a rolling docker or a fork then slide the dough onto a baking stone and bake until the matzo begins to turn a rich brown, carmelizing on both the top and bottom; this could take anywhere from 8 to 15 minutes depending upon how thickly rolled the dough is. Remove the matzo from the oven , place on a cooling rack, and continue baking the other pieces, rolling out the remaining balls of dough while the earlier ones are baking. The matzo should be crisp and snap easily after it cools. If not, return it to the oven briefly to crisp it.