Hi
@Enclave.
I don't own or use a bread maker, but do make bread regularly. I use a Kenwood mixer for the kneading part and my own recipes. I don't really see the need for ready made bread mixes.
It takes a lot longer to prove bread in a colder environment, but the end result is still the same. There also isn't any chance of the bread over-proving as the yeast works a lot slower. In fact, I sometimes prove bread in the fridge if I'm wanting it ready fresh for the next breakfast/lunch. It actually enhances the flavours too.
A word of caution with regards to "remission" and eating bread. Less is always more in this circumstance and it's very hard to stop eating your own bread which can lead to problems with BG!
Here is my "best of both" recipe. I like the white flour content as it keeps the bread nice and light. You can make it with 500g wholemeal flour although the end result isn't quite as light as when the white flour is present.
300g white bread flour
200g wholemeal bread flour
20g dried yeast
1.5 tsp salt
1.5 tsp sugar
1/2 tsp oregano
60g salted butter (melted)
290ml tepid water
A quick method:
Combine all dry ingredients in the mixer bowl and mix thoroughly. Add melted butter and mix until combined.
GRADUALLY add the water whilst mixing on slow speed. I suggest about 50ml at a time to start with and then reduce the quantities you're adding towards the end as to not add too much! All brands of flour have different moisture contents and water absorption properties. You may need slightly more than 290ml or slightly less.
Once the dough has been mixed for 10 minutes, it should be a nice shiny ball which comes away from the side of the bowl and isn't too sticky to handle. Too sticky, add more flour. Too dry, a splash more water.
Leave to prove (covered with cling film/wet tea towel), anywhere at any temperature until it has "at least" doubled in size.
When the bread has completed its first prove, give it a knead and then put into a slightly oiled bread tin.
The second prove is complete when your bread has risen to about double its original size and still springs back when pressed. It'll be ready when it's ready and all depends on the temperature.
Cook for 25 minutes at 180 fan (200 regular). When the bread is done, leave it to cool in the tin covered with a tea towel. You will be able to tip the loaf out the tin and finish cooling on a rack after about 15 minutes.
You can alter the white to brown flour ratios to change up the texture of the loaf. As to what impact the bread will have on your BG is dependant on you, but generally all bread will produce some sort of spike. And a lot of us even find this true with sour dough which is meant to be the better of the breads.
I hope that I've made my recipe and method clear enough... And if you do try it, good luck
