1 ts Yeast
1 1/4 c Flour
1/2 c Flour; rye
1/2 ts Salt
1/2 ts Sugar
2/3 c Water; warm
1 tb Oil; olive
1 Garlic cloves; crushed
1/4 ts Pepper; red flakes
1 ts Seeds; poppy
1 sm Onions; red
1/4 ts Salt; kosher
In hot & humid weather, use 1/8 c less water.
Bring bread ingredients to room temperature and pour into bakery, in order.
Set “baking control” at 10 o’clock. Select “manual” or dough setting and
Thinly slice red onion.
Remove dough after first rise is completed. Preheat oven to 375. Lightly
coat 2 baking sheets with nonstick vegetable-oil cooking spray. Divide
dough in half. Roll each half out on floured surface into thin, freeform
rectangle, about 13″ x 10″. Transfer to baking sheets.
Stir together oil, garlic, and red pepper flakes in small dish. Brush over
flatbread. Sprinkle on poppy seeds, red onion slices, and coarse salt. Bake
for 12-15 minutes, until golden.
Slide bread onto cutting board; cut each half into 20 pieces while still
hot. Serve warm.
Per serving (4 squares): 92 calories; 2 g protein; 1 g fat; 8 g
carbohydrates; 148 mg sodium; 0 mg cholesterol; 10% of calories from fat.
This is one of my family’s favorite recipes. It is low-fat and healthy, but
it tastes so good that none of them suspect it.
Tested in DAK R2D2. Sylvia’s comments: