This basic dough recipe uses a mixture of all-purpose and whole-wheat flour. It's easy to mix up and works well for dinner rolls, focaccia and more.

Source: Diabetic Living Magazine


Recipe Summary

8 hrs 30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine 1/3 cup of the all-purpose flour, 1/3 cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap or foil. Let stand at room temperature for at least 8 hours or overnight to ferment.

  • Gradually stir 3/4 cup warm water into the yeast mixture. Stir in whole-wheat flour and salt. Stir in as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).

Nutrition Facts

1 serving
103 calories; protein 3g; carbohydrates 22g; dietary fiber 2g; sodium 147mg.

1 1/2 starch