I live in a part of the world, where you can't buy low calorie bread in the stores. So I'm obsessed with the idea to make my own.
I've noticed that breads as this one https://www.schmidtoldtyme.com/647-bread/ purportedly have less than a 100 calories per 100 grams and their label says they are basically made with wheat flour. But how can you turn wheat four that has energy content well above 350 calories per 100 grams into bread that has less than 100 calories in the same amount of bread?
I thought that the basic idea is to add other flours besides wheat. But if the energy content labels on my local products are correct, then almost any flour (barley, rice, rye, etc.) has energy content that equivalent to wheat. Except the ones that are made from nuts - they have almost twice the energy content.
Is it some clever way to add and hold water ? What is the secret ? Is it only a marketing fad of some kind ?
Can you help?