Whole grain Matzo (Mahtzah) for Passover (Pesach).
April 20, 2008 
4 Comments
Even if you are not Jewish, or understand the celebration of Passover (Pesach) the food is so different during this Biblical Feast that it deserves some special attention. Lamb, horoset, horseradish, wine, all of these may or may not be ‘normal’ foods for some, but are pivotal players in the Feast of Passover.
Aside from the lamb, the one food that Passover offers is the chance to get creative with Matzo (mahtzah). Matzo is a flat bread that is made with out leavening or any leaven within the dough. While some beliefs are that all flour is not to be used during the Feast of Unleaven Bread, others believe that flour is fine as long as no leavening is in it (baking soda/powder or yeast). To someone who bakes whole grain breads and muffins all the time – matzo may seem to be a challenge, or even limiting, but it is a wonderful treat that is only focused on during the Passover time of year.
This is my favorite recipe for Whole Grain Matzo:
~ 4 Cups of freshly milled flour (Hard Red or Hard White Wheat work well as does Spelt)
~ 2 tsp salt
~ 4 large eggs
~ 6 Tbl spoons Honey
~ 4 tsp Olive Oil
~ 8 Tbl spoons water
Before Mixing – preheat oven to 400 degrees farienghit and grease cookie sheet(s).
If doing two cooking sheets rotate top to bottom half way during cooking for even baking.
Mix the two dry ingredients together with a fork or whisk.
Mix all wet ingredients together untill well blended.
Combine wet mixture into dry mixture – mixing until able to ‘knead’ by hand.
Form into 12-14 eaqual size dough balls.
Roll out, place on cookie sheet(s), then prick with fork.
Bake approximately 10 minutes.
If using two cookie sheets bake 5 minutes, switch top and bottom sheets and bake 4 more minutes.
They will store all week – if you can keep your kids and husband out of them! They are slightly sweet, so they work wonders in place of breakfast breads, snacks and lunches.
Try these ideas:
~ Dip in honey and peanut butter for snack or breakfast
~ Cream Cheese and pineapple spead on top.
~ Spread on Peanut butter and top with apple slices, banana slices or raisins.
~ Make your usual turkey sandwich
~ Melt caramel and pour over top of matzo arranged on a cookie sheet, then sprinkle chocolate chips on top of that, spread them when they melt and let cool…a wonderful toffee-like cookie/cracker for desserts and icecream!
Having Matzo for a week or so during Passover is not a limitation – it’s a lesson in creativity!
By the way – we are not actually Jewish – but we sure do love this season and the wonderful foods it brings!
Best Blessings!
Donna Miller
http://www.millersgrainhouse.com/store
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Your recipe for “whole grain matzo” produces a product that it NOT kosher for Passover, and would not be permitted to possess during Pesach. Matzo is made of flour and water only. Any cereal grain (wheat, barley, oats, spelt, rye) which has been allowed to ferment (leaven) is forbidden to even possess, much less eat, during Passover — and your recipe is for fermented (leavened) bread.
I most certainly do not wish to be combative, but rather would like for you to clarify given the following information:
The flour is FRESHLY milled, thus NO time for fermentation.
There is no leavening agent in the recipe.
Seriously not being combative, and would like to know. Your closing statement “Any cereal grain which has been allowed to ferment (leaven) is forbidden to even possess” is correct…thus the fresh milled flour and no leavening agent.
So given there is no leavening agent, and the flour has not fermented…how is this not Kosher for Pesach?
I wonder if it’s the eggs which can maybe leaven?
We are not Jewish either but learning many things…would someone else who is familiar with the laws of Torah comment?