A basic yeast bread combining whole wheat and all-purpose flours, mixed with water and olive oil, then left to rise. The dough produces a dense, nutty loaf suitable for slicing or shaping into rolls.
Whole Wheat Yeast Bread Dough has a medium glycemic load of 14.5 per serving — moderate blood sugar impact — portion size and meal composition matter.
The primary glycemic load contributors are all-purpose flour (GL 8.1), whole wheat flour (GL 6.4). These ingredients account for the majority of the carbohydrate impact per serving.
Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.