A dense, nutty rye loaf packed with sunflower, flax, and sesame seeds. With a GI of 45–65 (versus ~69 for whole wheat), it causes a slower, more gradual blood sugar rise — a smart everyday bread for T1D.
Values for 1 slices
In a large bowl, combine both flours, yeast, salt, and seeds. Stir to mix.
Add warm water and molasses (if using). Stir vigorously for 2 minutes until a thick, sticky dough forms. Unlike wheat dough, rye dough does not need kneading.
Cover with a damp cloth and let rise 1h30 — rye rises less than wheat, expect about 50% increase.
Wet your hands (prevents sticking). Transfer dough to a greased 23 cm loaf pan. Smooth the top with a wet spatula.
Scatter a few extra seeds on top. Cover and let rise 30–40 minutes.
Preheat oven to 200°C (400°F). Bake 40–45 minutes until deep brown and firm. Internal temperature should reach 95°C (200°F).
Cool completely — at least 2 hours — before slicing. Rye bread slices better cold and develops better flavor overnight.
Carbs come from rye and whole wheat flour (GI 45–65 depending on rye percentage — lower than whole wheat). Rye fiber and beta-glucan significantly slow glucose absorption, causing a gentler, more manageable peak. Use your usual dosing method agreed with your care team and log this meal to observe your personal response.
