Step 1

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.

Step 2

Fortunately, this is increasingly being refuted by scientists and nutritionists.

Step 3

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.

Step 4

However, there is a condition - the bread must be wholemeal and mostly spelt or rye.

Step 5

The content of fiber and trace elements in wholemeal bread makes the absorption of carbohydrates slow, which helps regulate the glycemic index.

Step 6

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.

Step 7

Even more healthy, according to scientists, is wholemeal bread mixed with organic sourdough, not yeast.

Step 8

That is the type of bread I present to you in this recipe.

Step 9

The sourdough I used is rye, which I have grown by myself.

Step 10

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.

Step 11

Pour the spelt flour into a bowl and mix it with water, a spoonful of oil and the sourdough.

Step 12

I knead the dough, which sticks a lot and I sprinkle flour and grease my hands to make it easier for me.

Step 13

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.

Step 14

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.

Step 15

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.

Step 16

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.

Step 17

Leave it to cool on a wire rack before cutting it.

Step 18

The bread for diabetics is ready.