The recipe below is one that turned up in another search (unfortunately I lost the link but it was not a Montegnac site, just a diary record by a person following the plan and this was the only ref to Montegnac I found )
Its not an official Montegnac, but still might come in handy.
Brownbread. For 10 years, I've been eating according to the recommendations given by Michel Montignac in his book 'Eat yourself Slim' (recently reworked and revised as 'Eat Yourself Slim - and Stay Slim'). One thing I've missed a lot is bread which is acceptable to me. There's about a snowflakes's chance of making it in Hell of finding that in the shops here. So I've recently started baking my own, adapted from a recipe for Irish Brownbread. I've not had it tested, but would estimate it at a G.I. <
http://www.glycemicindex.com/> of 40 or less:
3 cups of stoneground wholegrain wheat
1 cup of rolled wholegrain wheat or oat flakes
1 cup of crushed oat kernels
3 teaspoons of baking powder
1 teaspoon of salt
3 cups of milk
(exchange 1 for yoghurt, if you wish)
Set the oven for 200 °C. Stir the dry ingredients thoroughly together in a large bowl . Add the milk and mix well. The dough should be moist, and barely or not quite pour. Entice it into two small (or one larg) tin breadform, and put in the oven. Let it bake for 55 minutes or so.
While it is baking, you might get out a pound of fresh or thawed raspberries. Put them in a bowl, and if you feel adventurous, add a teaspon of sugar. Stir together to about the consistency of a loose jam.
When the bread has completed baking, take it out, and let it rest for 10 to 30 minutes under a kitchen towel. And then cut some slices, put a good dollop of raspberry stir on each, and enjoy! :-D