How to cook
Until recently, it was believed that bread should be strictly forbidden for people with diabetes, as the intake of carbohydrates is not recommended for them.
Fortunately, this is increasingly being refuted by scientists and nutritionists.
It turns out that there is a way for diabetics to consume bread, as long as it is in small quantities, tailored to the specifics of the individual case and approved by a doctor or nutritionist.
However, there is a condition - the bread must be wholemeal and mostly spelt or rye.
The content of fiber and trace elements in wholemeal bread makes the absorption of carbohydrates slow, which helps regulate the glycemic index.
Spelt also contains antioxidants, beta-carotene and zinc, which control and affect the secretion of insulin and the high content of magnesium helps to facilitate the transportation of glucose.
Even more healthy, according to scientists, is wholemeal bread mixed with organic sourdough, not yeast.
That is the type of bread I present to you in this recipe.
The sourdough I used is rye, which I have grown by myself.
Before I start making my bread, I refresh the sourdough with a spoonful or two of flour and the same amount of water. I leave it to activate and it's ready.
Pour the spelt flour into a bowl and mix it with water, a spoonful of oil and the sourdough.
I knead the dough, which sticks a lot and I sprinkle flour and grease my hands to make it easier for me.
I leave it for an hour or two and knead again, by adding a little salt. I repeat this two or three times, depending on the time I have. Each time I knead, I sprinkle extra flour. The procedure is long, but pleasant.
After the last kneading, I shape a loaf of bread and sprinkle it with flour. I put it in a small pan and leave it to rise for the last time, until it doubles in volume - 2-3 hours.
If I don't have time on the same day, I wrap it in foil and put it in the fridge and in the morning I take it out and wait for it to rise.
Bake it in a preheated oven at 410°F (210°C) for 15 minutes, then reduce the heat to 340°F (170°C) for another 30 minutes or until a golden crust forms, which I tap and if it makes a hollow sound, then the bread is ready.
Leave it to cool on a wire rack before cutting it.
The bread for diabetics is ready.