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Oat and Linseed bread

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Vicsetter

Vicsetter

Well-Known Member
Relationship to Diabetes
Type 2
Alan's mention of Burgen on another thread reminded me that I had made some rolls 2 days ago from Wrights Oat and Linseed bread flour and it reminded me of Burgen in appearance, fo those that make bread it's probably worth trying, you can get it in the supermarket:
http://www.wrightsflour.co.uk/product.aspx?productid=14
 
Now that sounds interesting. I reckon I'll have a look.
 
I made a loaf out of this - rises beautifully and taste gorgeous. Very light, although I confess I used the food processor's kneading thingy which probably helped.

I also tried mixing the oat & linseed flour mix half-and-half with natural spelt flour (which has a lower GI than wheat flour). That was nice, and it felt like I got a lot of bread for my carb allowance. Also, because it's a lower GI I could tolerate it better. I do find that high GI foods at breakfast and lunch spike me whereas slow release low GI carbs are tolerated much better.
 
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This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
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