25+ Delicious Low Glycemic Yeast Bread Recipes for Balanced Blood Sugar

Bread lovers who are mindful of their blood sugar levels often face a dilemma: how to enjoy delicious, satisfying bread without the sharp blood sugar spikes associated with refined grains.

Thankfully, there’s a solution—low glycemic yeast bread recipes.

These recipes incorporate fiber-rich, nutrient-dense ingredients like whole grains, ancient grains, nuts, seeds, and legumes, creating breads that are just as flavorful and versatile as traditional options but much gentler on blood sugar.

In this collection of 25+ low glycemic yeast bread recipes, you’ll find a variety of creative and delicious options.

Whether you’re craving a classic whole grain loaf, a hearty seeded bread, or a unique chickpea flour creation, there’s something here to satisfy every taste.

Each recipe is crafted with a focus on balancing flavor, nutrition, and glycemic impact, making it easier to manage blood sugar levels while enjoying a wide range of delicious, homemade breads.

From breakfast to dinner, these low glycemic yeast breads make the perfect addition to any meal.

With easy-to-follow instructions, wholesome ingredients, and options for all skill levels, these recipes provide a satisfying way to incorporate blood-sugar-friendly bread into your diet.

25+ Delicious Low Glycemic Yeast Bread Recipes for Balanced Blood Sugar

Baking bread doesn’t have to mean sacrificing blood sugar control or settling for bland flavors.

With these 25+ low glycemic yeast bread recipes, you’ll discover how easy it is to create breads that are nutritious, delicious, and compatible with a low glycemic lifestyle.

Each recipe brings together fiber, protein, and healthy fats in unique combinations, from oat bran and walnut loaves to chickpea and olive breads, providing wholesome choices for every meal and snack.

Whether you’re making a classic whole grain loaf, experimenting with spelt and seeds, or exploring Mediterranean-inspired flavors, these recipes allow you to enjoy the full satisfaction of homemade bread while keeping your health in mind.

Give one (or a few!) of these breads a try, and let each bite inspire you to bake and share more healthy, low glycemic creations.

Multigrain Flaxseed Low Glycemic Bread

This Multigrain Flaxseed Bread is packed with fiber-rich grains, healthy fats from flaxseed, and complex carbohydrates. The combination of whole grains and seeds makes this bread low on the glycemic index, which helps manage blood sugar levels and sustains energy throughout the day. Perfect for a satisfying toast in the morning or a hearty sandwich, this bread will keep you full and fueled.

Ingredients:

• 2 cups whole wheat flour
• 1 cup oat flour
• 1/2 cup ground flaxseed
• 2 tbsp sunflower seeds
• 1 tbsp chia seeds
• 1 tbsp honey or agave (optional for a touch of sweetness)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (around 110°F)
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mix the warm water and honey, then sprinkle the yeast on top. Let it sit for 5–10 minutes until it’s frothy.
2. In a large mixing bowl, combine the whole wheat flour, oat flour, ground flaxseed, sunflower seeds, chia seeds, and salt.
3. Pour in the yeast mixture and olive oil, then stir until a rough dough forms.
4. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
5. Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1–1.5 hours or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let rise for another 30–40 minutes.
7. Preheat your oven to 375°F. Bake for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
8. Let the bread cool on a wire rack before slicing.

The Multigrain Flaxseed Low Glycemic Bread is hearty, nourishing, and full of flavors from wholesome ingredients. Its combination of grains and seeds is ideal for those wanting to maintain stable blood sugar levels without sacrificing taste. Enjoy it fresh or toasted for a snack that’s both satisfying and nutrient-dense.

Spelt and Almond Flour Bread

This Spelt and Almond Flour Bread combines the ancient grain of spelt with nutrient-rich almond flour, creating a deliciously nutty and low-glycemic loaf. Spelt flour has a lower glycemic index than traditional flours, while almond flour adds healthy fats that help slow down digestion and reduce blood sugar spikes. This bread is excellent for anyone seeking a gluten-sensitive, low-glycemic option.

Ingredients:

• 2 cups spelt flour
• 1/2 cup almond flour
• 1 tbsp honey or maple syrup (optional)
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (around 110°F)
• 1 tsp salt
• 1 tbsp olive oil or melted coconut oil

Instructions:

1. In a small bowl, dissolve the honey in warm water and add the yeast. Let it sit for 5–10 minutes until it’s foamy.
2. In a large mixing bowl, combine spelt flour, almond flour, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients, stirring until a soft dough forms.
4. Knead the dough on a lightly floured surface for about 5–8 minutes, adding more spelt flour if necessary until it’s smooth.
5. Place the dough in a lightly oiled bowl, cover, and allow it to rise in a warm place for 1–1.5 hours, or until doubled in size.
6. Shape the dough into a loaf and place it on a baking sheet lined with parchment paper. Cover and let rise for 30 minutes.
7. Preheat the oven to 375°F. Bake for 30–35 minutes or until golden and hollow-sounding when tapped.
8. Cool completely before slicing.

This Spelt and Almond Flour Bread is a flavorful, low-glycemic choice that’s perfect for a variety of diets, especially those focusing on lower carbs. Its mildly nutty flavor and tender crumb make it a great foundation for all kinds of toppings, from avocado to almond butter. This is a must-try for anyone looking for a nutritious, easy-to-digest bread option.

Low Glycemic Rye and Barley Bread

Rye and barley are two grains known for their low glycemic index and high fiber content, making this bread an ideal choice for anyone wanting a dense, hearty, and blood-sugar-friendly option. Rye flour gives the bread a distinct flavor and a satisfying chew, while barley provides extra nutrients and bulk. This loaf pairs well with savory toppings and makes an excellent sandwich base.

Ingredients:

• 1 1/2 cups rye flour
• 1/2 cup barley flour
• 1/2 cup whole wheat flour
• 1 tbsp molasses (optional, for a richer flavor)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (around 110°F)
• 1 tsp salt
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mix the warm water and molasses, then sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine the rye flour, barley flour, whole wheat flour, and salt.
3. Pour in the yeast mixture and olive oil, stirring until a sticky dough forms.
4. Knead the dough on a lightly floured surface for about 8–10 minutes, adding a little extra whole wheat flour if necessary, until the dough becomes smooth and elastic.
5. Place the dough in an oiled bowl, cover, and let rise in a warm place for about 1.5 hours, or until doubled.
6. Shape the dough into a loaf and place it in a greased loaf pan. Cover and let it rise again for 30–40 minutes.
7. Preheat the oven to 375°F. Bake for 35–40 minutes or until golden and hollow-sounding when tapped.
8. Allow the loaf to cool on a wire rack before slicing.

This Low Glycemic Rye and Barley Bread is a wonderfully dense and flavorful loaf that is perfect for a health-conscious diet. The rich, earthy taste of rye combined with the fiber boost from barley makes it a robust and hearty bread. Enjoy it toasted with savory toppings, or serve it as a nutrient-dense side with your favorite meals.

Buckwheat and Walnut Low Glycemic Bread

This Buckwheat and Walnut Bread combines nutty flavors with wholesome grains for a filling, fiber-rich, low-glycemic option. Buckwheat flour is naturally gluten-free and has a low glycemic index, while walnuts add a delicious crunch and healthy fats. This bread is great for breakfast or as a snack with your favorite spread.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1 cup whole wheat flour
• 1/2 cup chopped walnuts
• 1 tbsp honey (optional for slight sweetness)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (around 110°F)
• 1 tsp salt
• 1 tbsp olive oil

Instructions:

1. In a small bowl, dissolve honey in warm water and sprinkle the yeast on top. Let it sit for 5–10 minutes until frothy.
2. In a large bowl, combine the buckwheat flour, whole wheat flour, walnuts, and salt.
3. Pour the yeast mixture and olive oil into the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for 8–10 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover, and allow it to rise in a warm area for 1–1.5 hours until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let rise for another 30–40 minutes.
7. Preheat the oven to 375°F and bake for 30–35 minutes until the top is golden and the loaf sounds hollow when tapped.
8. Cool the loaf completely before slicing.

Buckwheat and Walnut Low Glycemic Bread is a unique, hearty option with a delightful nutty flavor. This bread’s blend of buckwheat and walnuts makes it filling and nutritious, while the low-glycemic ingredients provide a steady energy source. Enjoy it toasted with avocado or almond butter for a balanced snack or light meal.

Quinoa and Sunflower Seed Low Glycemic Bread

Quinoa and Sunflower Seed Bread is a fiber-packed, low-glycemic bread that offers a pleasant, nutty flavor with added protein. Quinoa flour provides essential amino acids, while sunflower seeds contribute healthy fats, making this loaf a powerhouse of nutrition. This bread is ideal for sandwiches or as a wholesome snack, providing lasting satiety.

Ingredients:

• 1 cup quinoa flour
• 1 cup whole wheat flour
• 1/4 cup sunflower seeds
• 1 tbsp maple syrup or honey (optional)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (around 110°F)
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mix the warm water and maple syrup, then sprinkle the yeast on top. Let it sit for 5–10 minutes until foamy.
2. In a mixing bowl, combine quinoa flour, whole wheat flour, sunflower seeds, and salt.
3. Add the yeast mixture and olive oil, stirring until a dough forms.
4. Knead the dough on a floured surface for 8–10 minutes, until it’s smooth and elastic.
5. Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 1–1.5 hours or until doubled in size.
6. Shape the dough into a loaf, place it in a greased loaf pan, and cover. Let it rise for another 30–40 minutes.
7. Preheat the oven to 375°F and bake for 30–35 minutes until golden brown.
8. Cool on a wire rack before slicing.

This Quinoa and Sunflower Seed Bread is a nutrient-dense, low-glycemic option that’s perfect for anyone looking to enjoy bread without blood sugar concerns. The blend of quinoa and sunflower seeds adds a nutty flavor and satisfying texture, making it a versatile choice for any meal or snack.

Low Glycemic Chickpea Flour and Rosemary Bread

This Chickpea Flour and Rosemary Bread is an aromatic, savory option that’s both gluten-free and low on the glycemic index. Chickpea flour is high in protein and fiber, helping slow down digestion and supporting stable blood sugar levels. Fresh rosemary adds a burst of flavor, making this bread perfect for pairing with soups, salads, or spreads.

Ingredients:

• 1 cup chickpea flour
• 1 cup whole wheat flour (or gluten-free flour blend)
• 1 tbsp fresh rosemary, finely chopped
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (around 110°F)
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 tsp honey or maple syrup (optional)

Instructions:

1. In a small bowl, dissolve the honey in warm water, then add the yeast. Let sit for 5–10 minutes until foamy.
2. In a large bowl, mix chickpea flour, whole wheat flour, salt, and rosemary.
3. Pour the yeast mixture and olive oil into the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for 8–10 minutes until it becomes smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover, and let rise for 1–1.5 hours or until doubled in size.
6. Shape the dough into a round loaf, place it on a baking sheet, and cover for a second rise of 30–40 minutes.
7. Preheat the oven to 375°F. Bake for 30–35 minutes or until golden and sounds hollow when tapped.
8. Allow the bread to cool on a wire rack before slicing.

The Chickpea Flour and Rosemary Bread is a deliciously savory, low-glycemic option that’s rich in protein and fiber. The unique flavor of chickpea flour combined with fragrant rosemary makes this bread versatile and perfect for pairing with various dishes. It’s a healthy, hearty choice that’s sure to become a favorite in your kitchen.

Spelt and Oat Low Glycemic Bread

This Spelt and Oat Bread combines the ancient grain spelt with fiber-rich oats, resulting in a hearty loaf with a pleasant, nutty taste. Spelt has a naturally lower glycemic index compared to refined grains, while oats contribute additional fiber for satiety. This bread is great for making sandwiches or enjoying with a light spread.

Ingredients:

• 1 1/2 cups spelt flour
• 1 cup whole rolled oats (plus extra for topping)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (around 110°F)
• 1 tbsp honey or maple syrup (optional)
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mix the warm water and honey or maple syrup, then sprinkle the yeast on top. Let sit for 5–10 minutes until foamy.
2. In a large bowl, combine spelt flour, oats, and salt.
3. Pour the yeast mixture and olive oil into the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and allow it to rise in a warm place for 1–1.5 hours until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Sprinkle with extra oats on top, cover, and let rise for another 30–40 minutes.
7. Preheat the oven to 375°F and bake for 30–35 minutes until golden brown.
8. Let the bread cool completely before slicing.

Spelt and Oat Bread offers a delicious, low-glycemic alternative to traditional bread. The combination of spelt and oats provides a hearty texture and mild nutty flavor, making it an ideal base for sandwiches or toast. Enjoy this wholesome loaf knowing it supports a balanced and steady energy release.

Flaxseed and Almond Low Glycemic Bread

This Flaxseed and Almond Bread is a protein-packed, low-glycemic bread that’s perfect for those looking to add healthy fats and fiber to their diet. Flaxseeds provide omega-3 fatty acids and fiber, while almond flour adds a subtle sweetness and nutty flavor. This bread is great for breakfast or as a nutritious snack, especially with a bit of nut butter on top.

Ingredients:

• 1 cup almond flour
• 1 cup whole wheat flour
• 2 tbsp ground flaxseed (plus extra for topping)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (around 110°F)
• 1 tbsp honey or maple syrup (optional)
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. Dissolve the honey or maple syrup in warm water, then sprinkle the yeast on top. Let sit for 5–10 minutes until foamy.
2. In a large bowl, combine almond flour, whole wheat flour, ground flaxseed, and salt.
3. Add the yeast mixture and olive oil, stirring until a dough forms.
4. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Sprinkle with extra ground flaxseed, cover, and let rise for another 30–40 minutes.
7. Preheat the oven to 375°F and bake for 30–35 minutes until golden brown.
8. Allow the bread to cool on a wire rack before slicing.

Flaxseed and Almond Bread is a deliciously nutty, low-glycemic choice that’s full of healthy fats and fiber. This bread’s unique flavor and texture make it satisfying on its own or with a light spread. It’s an excellent option for anyone seeking a bread that aligns with health-conscious eating habits.

Low Glycemic Lentil and Chia Seed Bread

Lentil and Chia Seed Bread offers a high-protein, low-glycemic twist on traditional bread. The addition of lentil flour and chia seeds makes this bread nutrient-dense, with a hearty texture and earthy taste. It’s ideal for those looking to include more plant-based protein and fiber in their diet while keeping blood sugar levels stable.

Ingredients:

• 1 cup lentil flour
• 1 cup whole wheat flour
• 1 tbsp chia seeds (plus extra for topping)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (around 110°F)
• 1 tbsp honey or maple syrup (optional)
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. Mix the warm water with honey or maple syrup in a small bowl, then add the yeast. Let it sit for 5–10 minutes until foamy.
2. In a large bowl, combine lentil flour, whole wheat flour, chia seeds, and salt.
3. Add the yeast mixture and olive oil, stirring until a dough forms.
4. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
5. Place the dough in an oiled bowl, cover, and let it rise for 1–1.5 hours until doubled in size.
6. Shape the dough into a loaf, place it in a greased loaf pan, and sprinkle extra chia seeds on top. Cover and let rise for another 30–40 minutes.
7. Preheat the oven to 375°F and bake for 30–35 minutes until golden.
8. Cool on a wire rack before slicing.

Lentil and Chia Seed Bread is a powerhouse of protein and fiber with a pleasantly hearty texture. This bread is especially suitable for plant-based diets and anyone wanting to maintain stable energy levels. Its earthy taste and nutrient-rich profile make it a delicious and healthful option for any meal.

Barley and Sunflower Seed Low Glycemic Bread

This Barley and Sunflower Seed Bread is packed with whole grains and healthy fats, making it a low-glycemic option with a dense and satisfying texture. Barley flour adds a mild, nutty taste and is high in fiber, which helps slow down sugar absorption. Sunflower seeds provide healthy fats and a delicious crunch, making this bread perfect for a snack or as a side to soups and salads.

Ingredients:

• 1 1/2 cups barley flour
• 1 cup whole wheat flour
• 1/4 cup sunflower seeds (plus extra for topping)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (around 110°F)
• 1 tbsp honey or maple syrup (optional)
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mix the warm water and honey or maple syrup, then add the yeast. Let it sit for 5–10 minutes until foamy.
2. In a large bowl, combine barley flour, whole wheat flour, sunflower seeds, and salt.
3. Pour the yeast mixture and olive oil into the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover, and allow it to rise in a warm place for about 1–1.5 hours, or until it doubles in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Sprinkle with extra sunflower seeds, cover, and let it rise again for 30–40 minutes.
7. Preheat the oven to 375°F and bake for 30–35 minutes, until the top is golden.
8. Let the bread cool completely before slicing.

Barley and Sunflower Seed Bread combines whole grains and seeds to create a nourishing, low-glycemic bread that’s great for adding variety to your diet. Its hearty texture and nutty flavor pair wonderfully with savory spreads, making it both delicious and nutritious.

Buckwheat and Caraway Seed Low Glycemic Bread

This Buckwheat and Caraway Seed Bread offers an earthy, aromatic flavor thanks to the distinct taste of buckwheat and caraway. Buckwheat, a gluten-free grain that’s naturally low on the glycemic index, adds fiber and essential minerals, while caraway seeds contribute a pleasant anise-like aroma. This bread is perfect for serving alongside salads or with a flavorful dip.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1 cup whole wheat flour
• 1 tsp caraway seeds (plus extra for topping)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (around 110°F)
• 1 tbsp honey or maple syrup (optional)
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. In a small bowl, dissolve the honey or maple syrup in warm water, then add the yeast and let sit for 5–10 minutes until foamy.
2. In a large bowl, mix the buckwheat flour, whole wheat flour, caraway seeds, and salt.
3. Add the yeast mixture and olive oil, stirring until a dough forms.
4. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
5. Transfer the dough to a greased bowl, cover, and let it rise in a warm place for about 1–1.5 hours, or until it doubles in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Sprinkle extra caraway seeds on top, cover, and let it rise for another 30–40 minutes.
7. Preheat the oven to 375°F and bake for 30–35 minutes until golden brown.
8. Let the bread cool before slicing.

Buckwheat and Caraway Seed Bread is a flavorful, low-glycemic option for those looking to add variety to their bread routine. Its earthy taste, combined with the subtle aroma of caraway, makes it a fantastic base for savory toppings or a hearty accompaniment to soups.

Lentil and Rosemary Low Glycemic Bread

This Lentil and Rosemary Bread is a protein-rich, low-glycemic bread that combines the subtle flavor of lentils with the aromatic taste of rosemary. Lentil flour adds a unique, mildly earthy taste and boosts the protein content, while rosemary adds a fragrant herbal note. This bread is delicious when paired with olive oil and balsamic vinegar for dipping or served alongside pasta dishes.

Ingredients:

• 1 cup lentil flour
• 1 cup whole wheat flour
• 1 tbsp chopped fresh rosemary (or 1 tsp dried rosemary)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (around 110°F)
• 1 tbsp honey or maple syrup (optional)
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. Dissolve the honey or maple syrup in warm water in a small bowl, then sprinkle the yeast on top and let it sit for 5–10 minutes until foamy.
2. In a large bowl, mix the lentil flour, whole wheat flour, rosemary, and salt.
3. Pour in the yeast mixture and olive oil, stirring until a dough forms.
4. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and allow it to rise in a warm place for about 1–1.5 hours, until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let it rise for another 30–40 minutes.
7. Preheat the oven to 375°F and bake for 30–35 minutes, until golden brown on top.
8. Cool the bread on a wire rack before slicing.

Lentil and Rosemary Bread offers a unique flavor combination of lentils and fresh herbs, resulting in a satisfying, low-glycemic bread that pairs beautifully with Italian-style dishes. The rosemary adds a touch of aromatic flavor, making this bread perfect for dipping or enjoying with light spreads.

Spelt and Flaxseed Low Glycemic Bread

Spelt and Flaxseed Bread is a wonderfully nutty and dense loaf that combines whole-grain spelt flour with nutritious flaxseeds. Spelt is an ancient grain that’s high in fiber and nutrients, offering a lower glycemic response than refined grains. The addition of flaxseeds provides a boost of omega-3 fatty acids, making this bread both heart-healthy and blood-sugar-friendly.

Ingredients:

• 2 cups spelt flour
• 1/2 cup whole wheat flour
• 1/4 cup ground flaxseeds (plus extra for topping)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (around 110°F)
• 1 tbsp honey or maple syrup (optional)
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. In a small bowl, combine warm water and honey or maple syrup, then sprinkle in the yeast. Let it sit for 5–10 minutes until it becomes foamy.
2. In a large mixing bowl, combine spelt flour, whole wheat flour, ground flaxseeds, and salt.
3. Pour in the yeast mixture and olive oil, mixing until a dough forms.
4. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1–1.5 hours, until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Sprinkle extra ground flaxseeds on top.
7. Cover and let it rise for another 30–40 minutes.
8. Preheat the oven to 375°F and bake for 30–35 minutes, until golden brown.
9. Let the bread cool completely before slicing.

Spelt and Flaxseed Bread is a nutritious choice that combines the benefits of ancient grains with heart-healthy fats. This dense, nutty bread is perfect for sandwiches or toasting, offering a steady release of energy and a satisfying flavor profile.

Oat Bran and Walnut Low Glycemic Bread

This Oat Bran and Walnut Bread combines the cholesterol-lowering benefits of oat bran with the rich, nutty flavor of walnuts. Oat bran is packed with soluble fiber, which helps reduce the glycemic impact, while walnuts provide protein and healthy fats. This hearty bread makes a fantastic base for breakfast toppings or a delicious side to a savory meal.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup oat bran
• 1/4 cup chopped walnuts (plus extra for topping)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (around 110°F)
• 1 tbsp honey or maple syrup (optional)
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. In a small bowl, dissolve the honey or maple syrup in warm water, then add the yeast and let it sit for 5–10 minutes until foamy.
2. In a large bowl, mix whole wheat flour, oat bran, chopped walnuts, and salt.
3. Pour the yeast mixture and olive oil into the dry ingredients and stir until a dough forms.
4. Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic.
5. Transfer the dough to a greased bowl, cover, and let it rise in a warm place for 1–1.5 hours until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Sprinkle with extra chopped walnuts.
7. Cover and let it rise for another 30–40 minutes.
8. Preheat the oven to 375°F and bake for 30–35 minutes, until golden brown on top.
9. Allow the bread to cool before slicing.

Oat Bran and Walnut Bread is a hearty, nutritious bread that’s ideal for those watching their blood sugar. With the fiber from oat bran and healthy fats from walnuts, this bread is both filling and flavorful, providing sustained energy and an enjoyable texture.

Chickpea and Olive Low Glycemic Bread

This Chickpea and Olive Bread offers a Mediterranean-inspired flavor, with the addition of protein-packed chickpea flour and tangy olives. Chickpea flour is low glycemic and rich in fiber and protein, helping to slow the release of sugar into the bloodstream. The olives add a burst of flavor and healthy fats, making this bread perfect for dipping in olive oil or serving with hummus.

Ingredients:

• 1 cup chickpea flour
• 1 cup whole wheat flour
• 1/4 cup chopped black or green olives (plus extra for topping)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (around 110°F)
• 1 tbsp honey or maple syrup (optional)
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mix the warm water and honey or maple syrup, then add the yeast and let it sit for 5–10 minutes until foamy.
2. In a large bowl, combine chickpea flour, whole wheat flour, chopped olives, and salt.
3. Add the yeast mixture and olive oil, mixing until a dough forms.
4. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and allow it to rise in a warm place for about 1–1.5 hours until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Top with extra olives if desired.
7. Cover and let it rise for another 30–40 minutes.
8. Preheat the oven to 375°F and bake for 30–35 minutes, until golden brown.
9. Let the bread cool on a wire rack before slicing.

Chickpea and Olive Bread is a delightful, Mediterranean-inspired bread that’s both low glycemic and packed with unique flavors. The chickpea flour provides protein and fiber, while the olives add a salty, savory taste, making this bread versatile for both dipping and toasting.

Note: More recipes are coming soon!