Low glycemic index bread, a yeast bread suitable for everyone, especially for those who need to control their blood sugar levels. As I mentioned earlier, this bread with no added sugar is delicious for the whole family! I often prepare it since I’m diabetic, and it’s appreciated by the entire family. Soft and fragrant, it’s perfect to consume on its own or accompanied by main dishes, vegetables, cold cuts, or even sweet spreads. It adapts to many uses! It’s made with just 4 ingredients, truly just 4! And now let’s get our hands in the dough!
Other low glycemic index recipes:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Low Glycemic Index Bread
- 12 oz low glycemic index flour
- 1 cup cup water (at room temperature)
- 1 tsp tsp dry yeast
- 0.5 tsp tsp fine salt
Useful tools for making Low Glycemic Index Bread
- Kitchen scale
- Bowl
- Stand mixer
- Pastry board
- Food wrap
- Parchment paper
- Bread lame
Preparation of Low Glycemic Index Bread
In the bowl of the stand mixer, pour the flour and salt and mix quickly (even with your hands).
Then add the yeast and water, attach the dough hook and start the mixer at speed 1 for 8 minutes (this time is sufficient for this quantity).
Transfer the dough to the pastry board (flour it if necessary), fold the dough a few times and shape it into a ball, place in a glass bowl covered with cling film and let rise until doubled in a turned-off oven (this will take about 2 hours).
Once doubled, take the dough again, fold it a few more times, shape it as desired and place it on a baking sheet lined with parchment paper, then place it back in the turned-off and closed oven until doubled (depending on temperatures, it will take 2/3 hours, or even less if it’s warm outside).
Once the bread has doubled, take it out of the oven, turn the oven to 482°F and once hot, make a cut along the length of the bread, then bake it. Cook for a total of 50 minutes, after the first 30 minutes, open the oven door and continue like this until the end of baking for another 20 minutes. Baking is complete when the outside is nicely golden. At the end of baking, turn off the oven and let the bread cool by placing it on a rack with the oven door fully open. Do not cut until it is completely cold.
LOW GLYCEMIC INDEX BREAD
LOW GLYCEMIC INDEX BREAD
Tips
This bread keeps well for 2/3 days if wrapped in paper bag.
If you like, you can add 1 oz of toasted mixed seeds to the dough (I recommend sesame and pumpkin).
If you want to always have a ready supply of low glycemic index bread, you can slice it once it’s cold and freeze it. When needed, just take out a few slices and warm them in the oven, and it will be as fresh as just baked!
