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How is a normal bread made? And how is it even possible for this to be done in this different way? This all happened one tiny little bit at a time to progress. We went from stone ground flour, where the grain is whole and intrestingy enough - you're talking about your blood sugar rising when your grain is still whole. That has a much slower rate of assimilation of carbon hydrate because it's still part of the original whole grain. But what we did is we began roll milling it and breaking away the fibre from the starch, as tim says, the sugar. It meant that a lot of the bran, even when you use it as a whole
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