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Wholegrain Sourdough Bread
Why it's Low GI
Wholegrain flour retains bran and germ, slowing digestion. Sourdough fermentation further reduces GI compared to regular bread. Flaxseed adds omega-3 and fibre.
Method
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- Combine wholegrain wheat flour and flaxseed flour in a large bowl.
- Add the starter and mix, adding a little water gradually until a rough dough forms.
- Cover and rest at room temperature for 8–12 hours (overnight is ideal).
- Add salt and fold the dough several times. Shape into a loaf.
- Prove a further 2–4 hours until noticeably risen.
- Preheat oven to 230°C. Bake covered (Dutch oven) for 20 minutes, then uncover and bake 20 minutes more until golden and hollow-sounding.
- Cool on a wire rack before slicing — important for texture.
Nutrition
Per slice (est.): ~85 kcal · Carbs 15 g · Fat 1 g · Protein 3 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.
More Low-GI recipes
GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.