EllieK, 7 months ago to wfpb

Okay, here's a challenge for the bakers on here:

I want to make a flat, crispy bread, with whole, cooked, possibly sprouted grains (wheat, rye, barley, buckwheat). I want as little flour as possible in the dough, just enough to hold it together. I have a strong rye sourdough.
The purpose is to have a crisp bread that would work well for a diabetic. Hence the whole grains. Also oil free, of course.
Any thoughts, #Fedicooks #cooks #bakers #bread

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