Diabetic Bread Recipes
Recipe Name: Persian-Style Lavash
Ingredients:
2 cups plain flour (use extra flour for kneading and rolling)
1 teaspoon dried yeast or 1 (7 g) envelope dried yeast
1 teaspoon salt
1/2 teaspoon sugar
1 -1 1/2 cup warm water (30C, use only as much as needed to get a sticky dough)
1 tablespoon extra virgin olive oil
Steps:
Dissolve dried yeast with the sugar in 1/2 cup of the warm water.
Place flour and salt in a bowl and mix well.
When the yeast is foamy, make a well in the flour and stir in the yeast.
Mix with a large spoon.
Gradually, add as much water as needed until the dough comes together and is a little sticky.
Cover and set aside.
Set in a warm place if you are making this in winter.
Once the dough doubles (1hr is a good rule of the thumb), remove the cover and punch it a few times.",
"Take it out on a clean, flour covered surface and and knead lightly for 2 minutes.
Spread part of the olive oil on the bowl and use the rest to lighly coat the dough.
Place the dough back into the bowl for 10 minutes, then punch down again.
Take a small ball (size of an egg) of dough and place it on flour covered surface.
Heat a flat skillet on the stove or alternatively heat a large fry pan.
Sprinkle a little flour over the dough and roll with a rolling pin until it is about 2mm thick.",
"Make sure not to over-roll or over-knead, as this will make the bread chewier.
Place the rolled dough on a hot skillet or fry pan.
Once fully puffed, turn it over.
Place cooked lavash on cake racks to cool.
Better if eaten immediately, also makes a nice thin pizza crust.
Recipe Name: Homemade Spelt Bread
Ingredients:
3/4 cup warm water
1/4 cup honey
2 (8 g) packages active dry yeast (or 2 tablespoons)
2 2/3 cups warm water
1 tablespoon salt
9 tablespoons oil
1 pinch dried oregano
1 pinch dried rosemary
9 cups spelt flour
1 egg
Steps:
Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
Oil or grease 3 loaf pans and set aside.
In a bowl, stir 3/4 cup of warm water, 1/4 cup of honey and 2 packages of yeast to dissolve. Set aside.
In a large bowl, mix together 2 2/3 cups of warm water, salt and oil. Optionally, add rosemary and/or oregano.
Add the yeast mixture into the large bowl, along with half of the spelt flour (4.5 cups).
Stir well to combine.
Add remaining spelt flour (4.5 cups) and knead until well combined, 5-7 minutes. If your mixer has a dough-hook attachment, knead on low speed.",
"Grease an ovenproof bowl and place dough in it. Let dough rise in oven for ~45-60 minutes. Punch dough down. Do not over-rise! Spelt flour dough does not benefit from rising “until double in size�. A rule of thumb is a rise of 1 1/2 to 1 3/4 times the original dough volume.
Remove dough from oven and preheat oven to 425 degrees Fahrenheit (220C).
Divide the dough into thirds and place into three greased loaf pans. Poke holes in loaves and let rise in a warm, draft-free place for ~30 minutes. Rise until the tops of loaves have risen 1/2� (1 cm) above the rims of the pans.",
"To add shine to the crust, optionally beat 1 egg and brush the top of the loaves before placing in oven.
Bake at 425 degrees Fahrenheit (220C) for 20-25 minutes, or until loaves have browned and shrunk slightly from the sides of the pan. Loaves will be ready when a toothpick inserted comes out clean.
Remove from pans and cool on racks. Bread may be frozen when completely cooled.