[mft_]

Total tangent, but having moved to Germany from the UK, one thing I can’t find is (what in the UK we’d call) granary or seeded bread. The Germans have lots of lovely bread… but even the dark brown stuff is very smooth with (I assume) refined flour and no major seed/grain content. This might explain your blood sugar spike from brown bread?

[chx]

Denns biomarkt does have a few specialized breads which are OK. Mainstream things are not. Why, I do not know. In North America, Carbonaut is the only one that works.

[buzzwordninja]

Try looking in Polish shop for that kind of bread.

[wjkohnen]

Have you tried Schwarzbrot?

[mft_]

Yes - fair point - we've tried that, and that's a counter-example to my generalisation. However, I'd discounted/forgotten it because the versions I've tried almost don't count as bread in my mind, as it's so seed-heavy that it doesn't have much structural integrity and falls apart very easily!