Although half a globe away, Burgen Soy and Linseed bread has recently been my lowest carb bread available easily in supermarkets.
After more than 3 years of very low carb (<15gm per day), I am experimenting with low carb breads to get more fibre and more flaxseed (aka linseed) for its fats. This is also to support much more vigorous exercise and longer races. The day's carb load could be under 15g or, with a couple of slices of that bread, it will be up to 40g.
The Burgen S&L bread has very moderate glycemic load for me. Depending on what I have with it, if I extend the NovoRapid bolus by having 33% immediately and the remainder over 15 to 20 minutes, then my BGLs remain very flat and in target. This is a reminder to tweak your bolus delivery to both carbs and the glycemic load.
I tried a few pre-made low carb breads (including one made in Ireland yet sold here!) and some packet mixes of low carb bread (5g per 100g) but they lack appeal, fibre, micronutrients and they cost too much.
So, I have revived my pre-keto interest in baking rye sourdough, but with the challenge of keeping it low carb. Sourdough and very low carb appear to be incompatible concepts, but that's the challenge.
There are many health benefits from rye, wholegrain rye in particular, and especially if made genuinely as sourdough. Some benefits are reasonably well established; some remain to be tested more, such as the anti-hypertensive properties. Rye and flaxseed are the top two ingredients in bread for me.
The fresher the rye flour, the better the sourdough and nutritional properties, so I mill my own. That's not to everyone's cup of kvass.
Rye breads in the shops tend to be mixed with wheat flour, or are not made from the entire rye wholegrain or are fake sourdough, so supermarche rye bread is not sustainable for me. Burgen rye remains too high carb.
Artisan rye sourdough also fails to give viable, low carb bread.
Rye on the whole should be much better for me than soy & linseed bread, so I don't want to rely on supermarket Burgen bread.
There are many online recipes for keto bread. They are not really "bread" but give a serviceable simulacrum of bread.
Worse, some online recipes for rye keto bread only add carraway seeds for a (false) reminder of rye bread.
As soon as I can make a very low carb, whole grain rye sourdough infused bread, it will be bye bye to Burgen Soy and Linseed bread.