Low GI bread recipe

Cathi_2

Does anyone have a recipe for low GI bread?
I know my local baker does one but it is rather pricey.
Thanks in advance.
Cathi

squeaky

Wot's GI, he asks?

furrypig

Glycaemic Index

squeaky

This site might be of some help then

Bum! It says breads and cereals in the recipe list but doesn't actually have any breads! Just muffins and a spicy porrige recipe. Still, there's a few handy recipes there and they have a forum that you could join and ask your question in.

Cathi_2

Thanks for trying.
The spicy porridge looks good but unless I make it as thick as my father used to make it won't slice very well!
Cathi

brokenwings

Cathi

is 'spelt' low gi?
i think it is and you can substitute spelt flour, cup for cup, for all-purpose or bread flour in any bread recipe. make two adjustments though and reduce the amount of water by 25% and reduce the mixing or kneading time by one half.

SPELT BREAD RECIPE


Yield: Two 8 ½" x 4 ½" loaves

Spelt bread has a pleasing, nutty flavor and a substantial texture. It makes great breakfast toast, canapés and sandwiches. For a lighter flavor and texture, use up to 50% white spelt flour. Some people who are sensitive to common wheat are able to enjoy spelt bread.

Note: it is important that you don't over-knead spelt dough.

1 tablespoon active dry yeast
2 cups warm water (105° to 110° F)
3 tablespoons honey
3 tablespoons melted butter
2 teaspoons sea salt
6 cups spelt flour (use any combination of whole or white spelt)

Combine the yeast, water and honey in a large warm bowl. Let stand for 10 minutes or until the yeast softens. Stir in the butter and salt and 3 cups of the flour. Stir vigorously with a wooden spoon. Add the remaining flour in increments until the dough becomes too stiff to stir, then place the dough on a lightly floured surface. Knead for about 6 minutes, adding any remaining flour as necessary, until the dough becomes smooth and elastic. Do not overknead.

Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk.

Grease two 8 ½" x 4 ½" loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a smooth loaf and place in a prepared pan. Cover and let rise in a warm, draft-free spot for about 1 hour or until the dough has risen to the top of the pans.

Preheat the oven to 350° F.

Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty. Remove from the oven and tap out of the pan into the baking sheet. Turn the oven off and return the breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.

Queenie

Cathi wrote:

Does anyone have a recipe for low GI bread?
I know my local baker does one but it is rather pricey.
Thanks in advance.
Cathi

Cathi, I haven't found a GI "recipe", but, when I make a wholemeal loaf, I add seeds, flax/linseed. It's just a basic wholemeal loaf.

If you are on good terms with your local baker, my advice would be to ask! Truly!! S/he may not give you the "exact" recipe (professionals like their 'secrets' ) but, s/he may well give you a few pointers.

In the meantime, check out your local library - I borrowed a GI book from mine - copy out any recipes you find, then return it.
I still haven't found a bread one, but as I'm cutting down on bread anyway, the additions I make to my wholemeal loaf seem sufficient for our needs.

Good luck with finding a recipe that 1) fits your GI needs; 2) you are able to have fun actually making; and finally 3) enjoy the results

Cathi_2

Thanks for all these suggestions.
I think I know the basics of what should go in now but was interested to know if anyone had a recipe that is recommended as GI.
If bakers are selling bread as 'GI' they presumably have got the details from somewhere!
Thanks.

taplady

According to my GI book by Rick Gallop he reckons granary bread to be the best low Gi because the seeds etc take longer to digest leaving you full up for longer !

the other good one he says is proper stoneground wholemeal as the method of grinding the flour with the stones leaves all the good bits in the flour and means it too takes longer to digest! hope this is of some help to you .

Ted_Hutchinson

This siteMy Favorite Low Carb and Low GI Foods
has this useful information </p>

1. Bread is inherently high glycemic. The index is based after all either on setting white bread or glucose to equal 100.
2. Using grain that is lower glycemic than wheat for all or part of the bread is the more common one. Corn, soybeans, oat bran, and barley are the usual choices
3. Since particle size influences the glycemic index (the smaller the size the higher the glycemic index), bread made from grain kernels have been shown to be lower GI. Not yet tested but probable, bread made from sprouted grains can be expected to have a similar effect.

It follows that using STONEGROUND wholewheat flour you will have a larger particle size and lower GI.
The site also mentions that Burgen Soy Linseed bread has the lowest GI but Allied bakery weren't able to confirm that. An Aussie site quotes [font=Arial,Helvetica]Burgen Soy-Linseed 19 as the GI index.
So I'm now looking for a Soya/linseed bread recipe which will end up like Burgen Bread.
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Claire34

well I know this is an awfully old thread (I was searching 'low glycaemic bread recipes' this morning and up it popped!) but in case anyone is interested here's my favourite standby 'stick it in the machine on a timer and bingo, lovely bread in morning' type loaf http://www.dietfreedom.co.uk/recipes/nutty-seedy-loaf !

) Claire