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Title: Dad's Flat Bread
Categories: Bread Diabetic
Yield: 2 Loaves
| 1 | pk | Active dry yeast |
| 2 | c | Water; warm (110-115F) divided |
| 1/3 | c | Sugar |
| 2 | tb | Oil |
| 1 | tb | ;salt |
| 1/2 | c | Flour, rye/whole wheat |
| 5 1/2 | c | Flour; to 6 cups |
In a large mixing bowl, dissolve yeast in 1/2 cup of water. Add sugar, oil, salt, rye or whole wheat flour, 3 cups all-purpose flour and remaining water; beat until smooth. Add enought remaining all-purpose flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half.
On a greased baking sheet, flatten each half to 1" thickness. Pierce each loaf serveral times with a fork. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 375 degrees for 25 to 30 minutes or until golden brown.
Diabetic Exchanges: one slice equals 1 1/2 starch
116 calories
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