This bread is a bit more gourmet than my Shepherd's Pan Bread, using rye flour and caraway seeds. After I've added water and created a ball of dough, I wet my fingers and spread the dough out into a skillet that I've coated with a bit of olive oil. I turn the heat on low and add a lid. Just before I flip it, I add some more olive oil to the top. After it turns a golden brown, I sprinkle on a topping of Parmesan cheese. A soft, moist bread with a chewy texture, you can also bake it in your oven or make a BakeOver crust.
This is a Project F.A.R.M. (First-class American Rural Made) product.
- Skillet Bake
- Organic Unbleached Wheat Flour, Organic Rye Flour, Organic Sucanat® (dehydrated organic cane juice), Barron Flour Mill Baking Powder (aluminum/gluten-free, made w/non-GMO organic rice starch), Organic Caraway Seeds, Sea Salt, Organic Garlic, Baking Soda, and Organic Herbs.
- Additional info
- Nutrition Facts: One 38 g serving equals 130 calories, 0.5 g fat (0.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 450 mg sodium, 27 g carbohydrate (<1 g fiber, 1 g sugar), 4 g protein.
- 3.0 oz