Diabetic Multi Grain Bread Recipe

AuthorSteve Nubie
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A variety of multi grains can be used for this bread recipe. It is a good bread for someone with diabetes and can be easily made in your bread machine. The fat grams and carbohydrates vary depending on the diversity of the grains, but typically average 1 gram of fat, a glycemic index of 56 to 69 and 20 grams of carbohydrates per one ounce slice.

This recipe is similar to a recipe from a diabetic organization and it suggested 1 tablespoon of honey. I’ve marked that as optional. If there’s a grain you don’t like you can substitute one of the others grains in equal proportion.

INGREDIENTS:
 1 1/4 cup water (110° F./43° C.)
 3 tbsps. canola oil
 1 tbsp. honey (optional)
 1 1/2 teaspoon of salt
 1/4 cup bulgur wheat
 1/2 cup oat bran
 1/2 cup rye flour
 1/4 cup oats
 1 1/2 tablespoon of gluten (optional)
 1 1/2 cup bread flour
 1/4 cup dry milk powder
 1 1/2 teaspoons of bread machine yeast
DIRECTIONS:
1

Add all of the ingredients to the bread pan in the order indicated and select the whole-wheat course, 1.5-pound loaf and medium crust.

2

When done let it rest for 10 minutes and serve.

Ingredients

INGREDIENTS:
 1 1/4 cup water (110° F./43° C.)
 3 tbsps. canola oil
 1 tbsp. honey (optional)
 1 1/2 teaspoon of salt
 1/4 cup bulgur wheat
 1/2 cup oat bran
 1/2 cup rye flour
 1/4 cup oats
 1 1/2 tablespoon of gluten (optional)
 1 1/2 cup bread flour
 1/4 cup dry milk powder
 1 1/2 teaspoons of bread machine yeast

Directions

DIRECTIONS:
1

Add all of the ingredients to the bread pan in the order indicated and select the whole-wheat course, 1.5-pound loaf and medium crust.

2

When done let it rest for 10 minutes and serve.

Diabetic Multi Grain Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

Latest posts by Steve Nubie (see all)

2 Comments
  1. Reply
    Kathy May 21, 2018 at 11:41 pm

    Tried this bread twice. Very tasty. Both loaves were flat after baking. Any ideas why? First loaf I put in the amount of yeast the recipe called for, the second loaf I added a teaspoon more which is the same as a packet. And both times I measured temp of water. Thank you for any suggestions.

    • Reply
      Admin May 27, 2018 at 7:49 am

      Hi Kathy,

      The only thing we can figure has to do with the quality of yeast but there are other factors to think about. Yeast is a dormant, living organism. It’s a form of fungus that releases carbon-dioxide while growing and multiplying to cause a dough to literally inflate or rise. The key thing to consider is to always refrigerate any yeast even though you buy it off the shelf at the grocery store. Refrigeration will keep the yeast cells alive and active. The problem many of us face is that we don’t use our yeast with great frequency although that’s not true in our kitchens, but it is possible in some home kitchens. Bread machine yeast is the best. It comes in a jar and while it seems a little pricey, it’s a great value when you consider the amount of yeast you get for the money. However, that quantity will last a long time and it’s all the more reason to keep it refrigerated. The only other possibility is any exposure to air during the rising process. Some bread machine lids need to be pressed down firmly and others actually have a defect that doesn’t allow for a good seal. We’ve occasionally found that to be true in some of the reviews we have done. Most importantly, don’t be tempted to lift the lid on the machine while the bread is rising. That can cause it to fall as well. You also want to make sure your water is warm to around 110 degrees Fahrenheit. Not significantly warmer or cooler. The easiest way to do that is to microwave a cup of water in a Pyrex measuring cup for 40 seconds. That should get you real close to the 110-degree mark. If you have a cup and half of water 60 seconds in the microwave will do the trick. That’s about the best we can figure because you’ve already taken the extra step of trying more yeast. Sorry it’s been a struggle and we hope some of these suggestions help.

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