This is a super versatile recipe. You can add whatever herbs and spices you like.
Here are 3 of my favorite.
I have not tried this with other flours. I did use whole egg as the wash but egg white would be better.
Phase 1 and Phase 3
Makes 5 phase 1 and 10 phase 3 standard servings
1 1/2 cups sprouted wheat flour
1 1/2 tsp yeast
1/2 tsp salt
1 T olive oil
1/2 tsp vinegar
3/4 cup warm spring water (105-110 degrees)
Put warm water, yeast, olive oil in bowl of a stand mixer. Combine using dough hook, until yeast is dissolved. Add in flour and mix on low for a bit. Just before the flour in incorporated to the water, add in the salt and vinegar and whatever flavors (not flaky salt) you are adding. Turn speed up a bit and continue to mix until the dough forms a ball. You want all the flour incorporated, and the dough should be a ball. Add a little more flour if you need to keep the dough from being sticky. If it is very humid, you may need to add more flour. Let the mixer knead the dough for 5 minutes.
Cover with a towel that you have soaked in hot water and rung out very well. Put the bowl in a warm place until it has doubled in size.
Using a pizza cutter, cut the dough into 3 inch wide strips. Then cut into triangles or squares. Carefully transfer to parchment lined baking sheets, leaving 1/4 inch between each.
Bake at 350 F for 12-16 minutes, until light brown and crisp. Your oven make take a bit more or less time so check at 8 minutes and every couple minutes until done. Allow to cool.