Volkornbrot With SAIL Flour

A Volkornbrot is traditionally a German bread, dense with nutrients and textures and it is usually baked with rye flour or heritage wheat flours like einkorn or emmer flours. I have recreated it into a Multigrain Volkornbrot with TWF’s SAIL flour but, it is still dense with nutrients, flavors, and textures. This is by far the healthiest bread that I have baked. It has an uncanny resemblance to the traditional Volkornbrot in terms of flavors and textures. The bread is dense, chewy, and packed with flavors- nutty, a hint of malty sweetness, complex profiles! It has an unbeatable aroma.

SAIL is a diabetic-friendly multigrain flour with a low glycemic index. I have formulated this bread with a few goals in mind –

• Blood glucose regulation
• Easy digestion

Long Retardation in Volkornbrot

I have used a long, slow fermentation method using a sourdough starter. The extended fermentation boosts the health benefits of this bread and amplifies the flavors in the bread. Sourdough fermentation is an effective strategy for lowering the metabolic response to bread because of organic acid production. The organic acids improve postprandial glucose and insulin responses. Sourdough fermentation modifies the structure of starch in the bread, as a result, the rate of starch digestion and assimilation in the body lowers. This reduces the postprandial sugar spike. Sourdough breads show decreased gastric emptying rate due to increased resistant starch content in the bread. This also lowers glucose and insulin levels. The increased resistant starch acts as a prebiotic. It supports the restoration of gut microbiota leading to better digestibility.

Blood glucose regulation is not only critical for diabetic and pre-diabetics but also equally important for healthy individuals. A good blood sugar balance is vital for proper physical and mental health. It helps in better weight management, carbohydrate management, sleep quality, and brain function.

SAIL flour is a multigrain flour crafted for better blood glucose management and nutrition. This method of processing the bread takes the health benefits a step further!

Course Instructor

Neelima Dandapat Author