Thursday, January 5, 2012

Low GI Pumpkin Bread

I made this bread from the Avoca Tea Time cookbook that Kevin brought me from our favorite Irish store and restaurant. It doesn't actually contain any pumpkin, just pumpkin seeds. This is what it says about low GI. GI stands for "glycaemic index." This measures the speed at which foods are broken down by the body to form glucose, the body's source of energy. High GI foods break down quickly and leave you feeling hungry. Low GI foods, like whole grains and dried fruit, break down more slowly and leave you feeling fuller for longer. It is these low GI foods that form the core of the diet. 

I added some dried sour cherries to my bread, which we all liked even if we didn't eat it for tea. It uses equal parts whole wheat flour and spelt flour, an ancient grain that has recently gained popularity as a dietary grain due to its nutty flavor, high protein and nutritional content. I had no trouble finding it at my local Whole Foods.

Low GI Pumpkin Bread

250g coarse whole wheat flour (I used whole wheat pastry flour)
250g spelt flour
2 tablespoons pumpkin seeds
1 level teaspoon bread soda (baking soda)
1 teaspoon salt
1 teaspoon caster sugar (optional) (I used regular sugar)
Approx. 400ml buttermilk

Makes 1 loaf
Preheat the oven to 170C/gas mark 3 (328 degrees F). Grease a 900g loaf tin.
Combine the dry ingredients, stir in the buttermilk and mix together. Spoon into the loaf tin and bake for 50 minutes to an hour.
Remove from the oven and tin, and transfer to a wire rack to cool.

Variations - You could add 2 tablespoons of any seeds, sunflower, linseed or hemp are particularly good or a mixture to the bread, or dried fruit, like diced apricots, cranberries or sultanas.

Tip - We use Ballybrado organic flour. Experiment to find a flour that works for you. they are all very different.

1 comment:

  1. maybe Ireland's food is better than I thought!


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