Well lemmiwinks, I was listening to a brewing network podcast where they covered this topic. if you think you needed to add yeast they recommended using about 1 gram of yeast rehydrating it and adding it to the bottling bucket when you add your priming sugar.
Using this as a guide:
It says: "To rehydrate your dry yeast, simply sprinkle the dry yeast into a cup (1c) of 104°F sterile (pre-boiled) water 30 minutes before pitching. The temperature and time are recommendations"
Since you are only using 1 gram I would perhaps only use 1c or 236g / 11.5 (grams in a packet) = 20g of 104°F sterile (pre-boiled) water for each gram of yeast.
I would think about using something simple such as Safale US-05 Ale Yeast.
If anyone has any better ideas please add them.