Low glycemic index bread, a leavened bread suitable for everyone, especially for those who need to manage blood sugar levels. As I mentioned before, this bread without any added sugar is delicious for the whole family! I prepare it often since I am diabetic, and it is appreciated by the entire family. Soft and fragrant, it is perfect to enjoy on its own or with main dishes, vegetables, cold cuts, or even sweet spreads. It is versatile for many uses! It is made with only 4 ingredients, and really just 4! 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
- 12.35 oz low glycemic index flour
- 1 cup water (at room temperature)
- 1 tsp dry yeast
- 0.5 tsp fine salt
Useful Tools for Making Low Glycemic Index Bread
- Kitchen Scale
- Bowl
- Stand Mixer
- Work Surface
- Plastic Wrap
- Parchment Paper
- Bread Lame
Preparation of Low Glycemic Index Bread
In the bowl of the stand mixer, add 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 is sufficient for this quantity).
Transfer the dough onto the work surface (flour it if necessary), fold it a few times, shape it into a ball, place it in a glass bowl covered with plastic wrap, and let it rise until doubled in size in the oven (turned off), which 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 put it back in the oven (turned off and closed) until it doubles again (2-3 hours depending on room temperature, or less if it is warm outside).
Once the bread has doubled, remove it from the oven, preheat the oven to 482°F (250°C), and once hot, make a cut along the length of the bread, then bake it. Bake for a total of 50 minutes, after the first 30 minutes, open the oven door and continue baking for another 20 minutes; it’s done when the outside is well golden. Turn off the oven and let the bread cool on the rack with the oven door fully open. Do not cut it until it is completely cool.
LOW GLYCEMIC INDEX BREAD
LOW GLYCEMIC INDEX BREAD
Advice
This bread keeps well for 2-3 days if wrapped in parchment paper.
If you like, you can add 30 grams of mixed toasted seeds to the dough (I recommend sesame and pumpkin).
If you want to always have a ready stock of low glycemic index bread, once cool, slice it and freeze it. When needed, just take out a few slices and briefly put them in the oven, and they will be like freshly baked!
