For anyone who bakes their own bread, I have discovered two tips that make the bread nicer to eat and also improve the GI.
1. Sourdough, as mentioned above. There's a bit of mystique about it, but in reality it's dead easy to make and keep going. I find that sourdough is far more satisfying and keeps me going longer, so I'm happy with just one slice for breakfast.
2. Ever had the problem of making a loaf with wholewheat flour and finding that it keeps coming out dry and craggy? Possible this is more of a problem with bread machines, which is how I bake, but anyway, here's a solution a friend pointed me at. Replace about 10% of the flour with barley flour. It ends up moister, and apparently barley is a seriously good Magic Food.
And yes, you can combine them. I like putting walnuts in my bread, which also scores points, apparently! I'd run out of barley flour and only just got some back in, so I'm looking forward to having that again, and seeing how high a proportion I can manage in the bread while still getting a decent rise. Although it ended up being pearl barley flour, which I suspect is a bit less nutritious.