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Whole Wheat Lavosh Recipe

Whole Wheat Lavosh Recipe

8 lavosh

A flat cracker bread that is perfect to serve with dips and spreads, or as an accompaniment to soups and salads.



1/2 cup fat-free milk, warm (110-115 degrees)

1 package active dry yeast

2 1/3 cups whole wheat flour

1/2-1 cup all-purpose flour, divided

1/2 teaspoon salt

1 egg white, lightly beaten

1 tablespoon water


Mix milk and yeast in large bowl, let stand 5 minutes. Mix in whole wheat flour, 1/2 cup all-purpose flour, and salt, mix in enough remaining 1/2 cup all-purpose flour to make a smooth dough. Let stand, covered, 15-20 minutes. Divide dough into 8 equal pieces. Roll each on lightly floured surface into 3-inch rounds, place on greased cookie sheet. Brush combined egg white and water over top of dough. Bake at 425 degrees until crisp and browned, 5 to 8 minutes, turning over halfway through baking time. (Lavosh will become crisper upon cooling, so do not overbake). Cool on wire rack.


Per Serving:

Calories: 186

% of calories from fat: 4

Fat (gm): 0.8

Saturated fat (gm): 0.2

Cholesterol (gm): 0.3

Sodium (mg): 150

Protein (gm): 7.7

Carbohydrate (gm): 38.5

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