PAIN IG bas: Sans PETRISSAGE

Low GI no-knead bread. ⚡ Free training: https://mangermieuxpourallerbien.syst... ____________________ ♥️ HOW TO EAT BETTER TO FEEL WELL?____________________ Download my recipe book (FREE) 📩 FREE Ebook: https://mangermieuxpourallerbien.syst... 📒My Low GI Recipe Book: https://mangermieuxpourallerbien.syst... ____________________ ⌚️ NAVIGATING THE VIDEO ____________________ 00:00 Introduction 01:19 Low GI recipe book and workshops 01:46 Seeded bread recipe 04:36 Choosing flours 08:07 Choosing yeast 11:29 Dutch oven bread recipes To view and PRINT the seeded bread recipe: https://mangermieuxpourallerbien.fr/p... Link to view and PRINT the recipe: https://mangermieuxpourallerbien.fr/p... Ingredients for the seeded bread: 70g sunflower seeds 70g pumpkin seeds 90g flax seeds 60g hazelnuts 2 tbsp chia seeds 3 tbsp blond psyllium husk 150g large barley or oat flakes 1 tsp fine salt 2 tbsp acacia honey 3 tbsp olive or coconut oil 350g water Mix the ingredients well in a loaf pan lined with parchment paper and let it rest for 2 hours before baking for 20 minutes at 175°C (350°F) using convection. Remove from the pan and continue baking for 45 minutes at the same temperature. Wait until completely cool before slicing. Ingredients for Dutch Oven Bread 250g wholemeal (T110) or wholegrain (T150) spelt flour (einkorn or emmer) 100g oat bran 1 tsp fine salt 1 tsp acacia honey 10g fresh baker's yeast 320g lukewarm water (not hot!) No-knead version: Dissolve 1/4 of a cube of fresh yeast in a bowl with 100g of lukewarm water and the teaspoon of honey. Let it rest for 10 minutes. Pour all the dry ingredients into a bowl and mix. Add the yeast mixture with the remaining lukewarm water (220g) and mix with a wooden spoon until smooth. Cover with a cloth and let it rise for 1 hour and 30 minutes. Then transfer the dough to a Dutch oven with a lid, lined with parchment paper. Place the dough on the parchment paper and let it rise for another 45 minutes. Score the bread with a knife and sprinkle with a little flour and some seeds. Bake for 30 minutes at 240°C (465°F) with the lid on. After 30 minutes, remove the lid and bake for another 15 minutes. Version using a stand mixer: Knead the dough for 5 minutes with the dough hook of a stand mixer and let it rise for 1 hour and 30 minutes in the mixer bowl. Variations with other flours: 100g oat bran + 150g rye flour T130 + 100g wheat flour T150 150g wholemeal spelt flour + 200g wholemeal wheat flour T150 ____________________ 🎥 VIDEOS – PLAYLISTS ____________________ My sweet recipes:    • Recettes IG bas sucrées   My savory recipes:    • Recettes IG bas salées   Fig crumble:    • Recette du CRUMBLE facile: recette saine e...   #igbas #igbasrecipes #diabetes #igbastips