Was honestly nothing to do with my cooking ability, they just tasted vile.
However, I have created a lower carb, lower GI loaf. Now THAT tasted amazing :wink:
200g stoneground wholemeal bread flour (56g of carb per 100g) so 112g carb
200g granary flour (surprisingly 58g of carb per 100g) so 116g carb
50g ground linseed (trace carbs)
150g of omega seed mix (29.6 of carb per 100g) so 44g carb
2 teaspoons salt (trace)
3 teaspoons sugar (used in yeast activation process)
sachet of yeast
200mls water
100mls skimmed milk 5g carb
Done in breadmaker to dough stage then baked in a bread tin.
Total carbs - 277. roughly 15 slices per loaf (dense so only need 1 slice to be filling in view of the lower GI Seeds) so 18.4 grams of carb per slice.
So yes, not an insignificant amount for very low carb people, however, for those aiming for low to moderate carbs is very achievable and very tasty.
Just had a slice for lunch with butter, cheese, olives and some chorizo... all of which have lowered the GI. Will be interesting to see my 2 hour post lunch BS, but from a taste perspective bloody lovely
also better that 24g in normal wholemeal bread and lower GI than white or brown bread.
