One of the first bad news I learned after my diagnosis was that bread is bad for you if you have diabetes. I loved bread – baking and eating – so this was devastating news. I vividly remember the first endocrinologist I saw bluntly telling me: “they say wholemeal bread is better for you, but bread is bread, and they are all bad.” I might have imagined her sporting devil’s horns on her head at that moment.
After dutifully avoiding bread (along with other carbohyrdrate-rich food, like rice and pasta) for nearly two years though, I came to doubt my carb-avoiding regime. I’ll do another blog post later, but I began to read books on naturally healing type 2 diabetes, not by avoiding all carbohydrates, but by consuming good carbs – wholegrain, low-GI carbs – as part of your daily diet. Here’s one such person who advocates this diet. Here’s another. Many Japanese books on natural healing advocates eating brown rice every day as well.
So I began to eat bread as an occasional treat these days. I still won’t touch white bread, but homemade sourdough bread, featuring low-GI whole grains like spelt and rye seem okay to me. I use homemade sourdough starter for my bread (I used the method in this wonderful book), so it takes 24 hours or more to make one loaf of bread – but oh they are so worth it.
One of the best things about making your own bread (whether you use sourdough starter or not) is that you can incorporate a lot of different things in it – nuts, seeds, almond or soy pulp from making almond/soy milk, veggie pulp from juicing, etc. And it’s super cheap to make. Forget that $10 loaf of sourdough bread from artisan bakeries (as good as they are). I buy my organic flours in bulk here.
Last night I had a big jug of leftover pumpkin soup that my kids refused to eat for dinner (so heartbreaking. It was such lovely soup…). What do I do with it? I’m not a big fan of sweet soups, either…. And then I had a lightbulb moment: make bread with it of course!
I used pumpkin soup in lieu of water when mixing up the bread dough. It worked beautifully. The bread was moist and subtly sweet, but not overwhelmingly pumpkiny. In fact you won’t even know there’s pumpkin in it. With all the brown flour I used, you can’t even see the pumpkin yellow colour. Oh how I’m happy I didn’t waste all that soup!
Heres’ my indulgent breakfast this morning. Fresh-baked toast – with green smoothie. Yum.
Here’s the recipe for you if you’d like to give it a try. The measurements are not precise, so you can play around with it. If you don’t have a sourdough starter, no problem. Just go without and use the rest of the ingredients. If you don’t have a stand mixer, no problem as well, just use a big bowl and mix everything and knead with your hands. A bit more messy, but not hard at all.