1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. Get the Diabetes Forum App for your phone - available on iOS and Android.
    Dismiss Notice
  3. Guest, we'd love to know what you think about the forum! Take the Diabetes Forum Survey 2019 »
    Dismiss Notice
  4. Diabetes Forum should not be used in an emergency and does not replace your healthcare professional relationship. Posts can be seen by the public.
    Dismiss Notice
Dismiss Notice
Find support, ask questions and share your experiences. Join the community »

Lowering the carbs in bread

Published by Resurgam in the blog Resurgam's blog. Views: 533

My diabetes is well controlled now, and I want to keep it that way, but I used to like cheese or kippers with the Lidl rolls, and do miss them, so I have been thinking for some time about adding in lower carb 'fillers' to my standard bread recipe to see if I can reduce the impact of the bread flour, which is usually somewhere about 75 percent carbs. I can't get the specialist ingredients used by Lidl, but I thought that I would try to adapt my recipe to something I could manage to eat. I also have a lot of flour around from before I was diagnosed which would be rather a waste to just throw away.

My July recipe was
2 cups of bread flour
1 cup of rye flour
1 cup of chapati flour
a small amount of lard
1/2 tsp salt
1/2 cup of psyllium flour
200 gm of mixed milled seeds from Lidl - linseed chia and something else
1 tsp sugar
water to make a dough just too wet to knead - mix with a strong spatula or even garden trowel (I have a stainless steel one I keep just for the mixing of bread, and a large stainless steel bowl too).
Leave the dough overnight for the gluten to develop.
There was about 2 Kg of dough which I divided up into two large loaf tins.
Next day mix in 2 sachets of fast acting yeast, knead well and put the dough into loaf tins in a warm place to rise, spray with a fine mist of water from time to time. Allow several hours and at least double in size - I call this brick bread as my previous loaves were white and fluffy, but it is not too bad if allowed a long rise. Once risen I removed it from the oven and increased the temperature to about 190 degrees C - the figures came off the dial surround long ago. I put in a bowl of water to make it humid and baked the loaves for 25 minutes then allowed them to cool out of the oven and took them out of the tins, but found they were still slightly damp underneath so I reheated the oven without the bowl of water, turned it off and then put the loaves in there to dry off.
I would normally cook bread at a higher temperature, but the milled seed mix burns at 200 degrees, so slightly lower is better.
After so long without bread it was far too good.
  • Resurgam
  • nomoredonuts
  • WHT
You need to be logged in to comment
  • Meet the Community

    Find support, connect with others, ask questions and share your experiences with people with diabetes, their carers and family.

    Did you know: 7 out of 10 people improve their understanding of diabetes within 6 months of being a Diabetes Forum member. Get the Diabetes Forum App and stay connected on iOS and Android

    Grab the app!
  • Tweet with us

  • Like us on Facebook