My version of a low GI bread recipe

When I worked at the RSPB in Sandy there was an old established baker in the town square called Gunns.  They made the most delicious low GI bread we've ever tasted and when I left the RSPB I vowed to make a loaf that was as close to their recipe as I could - they didn't give the ingredients list sadly.  I've since researched low GI bread and this is the closest to that recipe that I can get, though still quite a way off.  We all liked this recipe a lot so I wanted to get this down lest I forget the recipe, you'll see it's got a lot of ingredients. This recipe makes one 2lb loaf.

I've updated the recipe for this as for some reason this version stopped rising properly.  I have tried some other flours and come up with what I think is a better version!

Ingredients
7g dried yeast suitable for bread makers
100g Strong white bread flour
280g stone ground wholemeal flour20g wholemeal stone ground rye flour
2 tablespoons wheat gluten
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil
3 heaped dessert spoons malted wheat flakes
3 heaped dessert spoons mixed seeds - I use a mixture of sunflower, linseed and pumpkin seeds
2 tablespoons lemon juice
1 tablespoon nut brown malt flour
310ml water

Method
Add the ingredients to the bread maker in the order for your bread maker. Set the bread maker to dough only and start the process. Remove the bread from the maker after 1hour 45 minutes (I find my bread doesn't rise properly if I leave it in - how weird is that!).  On a floured surface, split the mixture into two equal parts and put it into two 2lb loaf tins. Leave in a warm place to rise, it will take 30-60 mins depending on temp. I leave mine next to the oven while it's heating up to temperature. Pre heat the oven to 200°C.

Put the risen bread on the middle shelf of the oven and bake for 30-35 mins. If it's browned on top its done, otherwise leave it for a little longer until it's cooked through. Take it out of the bread tin and leave on a wire rack to cool.

Once the bread is cool, I cut the bread into slices and then freeze it whole, then you can get it out of the freezer a slice at a time when you want it. A loaf will last us 1 week, the bread will last longer in the freezer but I'm not sure how long as we've eaten it well before then!