The Low Glycemic Index (L.G.I.) Whole Wheat Bread Rings are a great healthy alternative to traditional white bread. Thanks to the use of whole wheat flour and selected ingredients, these rings are perfect for a healthy and satisfying breakfast or snack. Learn how to prepare them with me and enjoy your meal!
Other L.G.I. recipes that will be super useful:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 10 rings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 121.58 (Kcal)
- Carbohydrates 18.08 (g) of which sugars 0.33 (g)
- Proteins 5.39 (g)
- Fat 2.17 (g) of which saturated 0.22 (g)of which unsaturated 0.00 (g)
- Fibers 5.57 (g)
- Sodium 97.86 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Low Glycemic Index Bread Rings.
- 2 1/4 cups low glycemic index flour
- 1 cup whole wheat flour
- 1 cup water (at room temperature)
- 1 1/3 tbsp extra virgin olive oil
- 1/2 tsp fine salt
- 1 packet dry brewer's yeast
Useful Tools
- Food Scale
- Bowl
- Cling Film
- Rolling Pin
- Gloves
- Stand Mixer
Let’s Make Low Glycemic Index Bread Rings Together
Place the weighed flours in a bowl, add the dry brewer’s yeast and mix quickly. Now it’s time, if you use them, but I recommend you do, to wear food-grade gloves, much more hygienic and convenient for kneading!
Weigh the water, oil, and salt and add them to the flour bowl, and with one hand start mixing until it becomes a compact dough, then turn it out onto a lightly floured pastry board.
Work the dough by hand for 4/5 minutes until smooth, it really takes very little time, I assure you! Then place the dough in the bowl and cover with cling film, let it rise in the turned-off oven until doubled (it will take about 1 and a half hours).
When the dough has doubled, put it on the lightly floured pastry board, roll it out with the rolling pin to a thickness of 1/5 inch, and use a glass (or cookie cutter) to cut out 12 discs (obviously, redo the scraps that remain each time) and place them on the baking sheet with parchment paper.
Make a hole in the center of each disc with a finger and, rotating it between your fingers, enlarge the hole to form the ring, let it rise again until doubled (about 2 hours).
Once the low glycemic index bread rings have risen, preheat the oven to 428°F, and once hot, bake the rings, let them cook for 20 minutes, then take them out and they are ready to enjoy on any occasion!
Once you have shaped and risen the bread rings, transfer them one by one to the basket of the air fryer, insert the basket and cook at 374°F for 15 minutes.
TIPS
If you want to always have these low glycemic index bread rings available, once cooked let them cool completely, then freeze them, at the right moment just heat them for a few minutes in the air fryer at 374°F for 3/4 minutes and they will be like freshly made!
If you use a stand mixer, insert the ingredients as described in the hand kneading, fit the dough hook, and operate at speed 2 for 6 minutes and you’re done, then proceed as per the recipe.
