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DIABETIC-FRIENDLY CRUNCHY WHOLE-GRAIN BREAD

If you follow my blogs, you know I insist that diabetics not eat processed white bread.  It is like taking a sugar drip straight to your blood stream.  However, there are still healthy ways to  enjoy toast, a sandwich, etc.  This homemade bread that is full of whole grains and seeds is an excellent way for diabetics to enjoy bread.

1 1/2 cups water
1/3 cup honey
1 tbsp salt
2 tbsp canola oil
2 pkgs (4 1/2 tsp) active dry yeast
1/2 cup warm water (should be 105 to 115 degrees)
2 to 2 1/2 cups whole-wheat flour, divided (I prefer to use white whole-grain for at least half the whole wheat flour)
1 cup bread flour
1 cup oats (quick or old-fashion are okay)
1/2 cup sunflower nuts or pumpkin seeds
1/2 cup assorted grains and seeds
1 egg white
1 tbsp water
oats for topping

Heat the water, honey, salt, and canola oil in a medium saucepan until temperature reaches 115 to 120 degrees.

Dissolve the yeast in the 1/2 cup of warm water in the bowl of electric mixer; allow to stand for 5 minutes.  Stir in the honey mixture.  Add 1 cup of the whole-wheat flour and the cup of bread flour.  Mix on low speed for about 2 minutes.  Gradually mix or stir in the oats, pumpkin seeds, assorted grains and the other 1 1/2 cups whole-wheat flour (1/2 cup at a time) until dough begins to form a ball.

Knead dough on a lightly floured surface 7 to 10 times until elastic and smooth.  Place in a greased bowl; turning once to grease top.  Cover and let rise in a warm place until doubled in bulk.  This will take about 1 1/2 to 2 hours.

Grease 2 loaf pans (9″x5″).  Punch down dough and divide in half.  Shape each half into a loaf; place in a pan and let rise in warm place for an hour or until doubled.

Heat oven to 375 degrees. 

Combine the egg white with the water.  Brush tops of the loaves with the mixture.  Sprinkle oats over tops.

Bake bread for 35 to 45 minutes at 375 degrees or until the loaves sound hollow when tapped.  Remove from pans to wire racks to cool.

Note: File Photo

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