May 3, 2019 - 3:18pm
Rye sandwich loaf and sugar
I am diabetic but am looking to eat more carbs. I bake for hubs but was looking for a lower GI bread and have been looking at rye flour. All the recipes I had seen seem to have a lot of added sugar. Is this for a reason or just a flavouring as it sort of negates the lower carb/GI thing. I am looking for a bread that is worth the carbs in nutritional value if that makes sense.
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I don't add sugar to any of my daily breads especially rye breads.
If you're wanting more than 40% rye flour in total flour may I suggest making a rye sourdough starter to not only help with bringing out the natural sugars in the grain but to lower the initial "carb rush." With whole rye flour, protein nutrient and fiber content rise considerably. Rye makes for a heavier crumb so slices are smaller but one can incorporate nuts easily making for some tasty varieties.
http://www.thefreshloaf.com/node/15736/mini039s-favorite-rye-ratio
http://www.thefreshloaf.com/node/23226/mini039s-favorite-rye-mostly-happy-has-questions
I have just started a rye sourdough starter and am on day 3 so a way to go yet. Will definitely be using it for this when it is ready :) Thanks for the advice.
No sugar in any of my bread. Sugar in bread, also known as cake, is, sadly, an American thing. The American bread scene is ripe for revolution.
Flour
Water
Salt
Yeast
Any type of flour works with these four ingredients, including rye and spelt. And semolina, and wheat both white and whole grain. No dairy in my breads.
Look up Tom Cat's Semolina Filone on this site. Use the flour and water weight proportions, and use whatever combination of flour types you like.
I generally use 10%-20% all purpose white flour in the 450g total flour weight. It adds strength to the dough. The remaining 80%-90% is usually made up of rye and spelt, for my daily breads.
I like adding German bread spice, which is a ground (mortar and pestle) mixture of seeds: anise, caraway, coriander and fennel. The spices work very well with the robust rye flavor.