Name: Finnish-American Flatbread
Ingredients: 4 cups warm water (110 degrees F/45 degrees C); 1 teaspoon white sugar; 2 (.25 ounce) packages active dry yeast; 0.75 cup coarse whole wheat flour; 0.75 cup coarse whole rye flour; 2 teaspoons salt; 8 cups bread flour; 2 tablespoons butter, melted

Ingredients

4 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
2 (.25 ounce) packages active dry yeast
0.75 cup coarse whole wheat flour
0.75 cup coarse whole rye flour
2 teaspoons salt
8 cups bread flour
2 tablespoons butter, melted

Steps

Stir together warm water and sugar in a large bowl. Sprinkle yeast over the top and let stand until foamy, about 5 minutes.
Stir in whole wheat flour, rye flour, and salt. Mix in bread flour, 1 cup at a time, until dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.
Punch down dough and divide into 4 or 5 portions. Form each portion into a ball; let rise again until doubled, about 20 minutes.
Place each ball onto a baking sheet and flatten out into an oval, 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until browned on the top and bottom, about 20 minutes. Brush the tops with melted butter while still warm.