#LowGI #Multigrain #Multiseed #Bread After doing some research and searching high and low for a Low GI Bread Recipe that does what I want it to do I’ve come up with this recipe of my own. Super Healthy Low GI Bread.
Level of difficulty – Easy
Ingredients:
425 ml Lukewarm water
1 tbsp extra virgin olive oil
30g crushed bulgur wheat
420g strong stoneground wholemeal bread flour
1 ½ tsp salt
10g fast-action dried yeast (or a sachet)
3 ½ tbsp old fashioned porridge oats
180 ml mixed seeds such as sunflower seeds, pumpkin seeds, linseeds and sesame seeds
2 tbsp skimmed milk powder
3 tbsp agave nectar (or maple syrup)
1 tbsp fresh lemon juice (about half a lemon)
30g millet
120g strong white bread flour
Method
Lift the bread pan out of the bread machine and fit the kneading blade. Pour in the water, then add the oil, followed by the wholemeal flour. Sprinkle the porridge oats, seeds, millet, milk powder and bulgur wheat over, then add the strong white bread flour.
Put the salt, lemon juice and agave nectar in separate corners of the pan, then make a shallow dip in the middle of the flour and add the yeast.
Fit the pan into the bread machine, shut the lid and set to the multi-grain or whole wheat setting with the crust of your choice. Press start.
After baking, lift the pan out of the machine using oven gloves. Carefully shake out the loaf to remove it from the pan, then transfer to a wire rack, standing the loaf on its base.
Lightly dust the top with the remaining flour while the loaf is hot. Leave to cool.
Preparation Time – 20 minutes
Cooking Time – Approx. 3 hours 40 minutes (including kneading and proving)
Hungry Highlander 