High Fiber Bread

Home > Breakfast Breads



This is a powerhouse loaf, chock-full of grain and fiber to satisfy a hungry appetite.

Ingredients1 1/2 pound loaf 2 pound loaf
Water1 cup +
1 tablespoon
1 1/3 cups
Vegetable Oil2 tablespoons3 tablespoons
Molasses1/4 cup1/3 cup
Buttermilk Powder3 tablespoons1/4 cup
Oatmeal1/4 cup1/3 cup
Yellow Cornmeal1/4 cup1/3 cup
Salt1 1/2 teaspoons2 teaspoons
Bread Flour2 cups3 cups
Whole Wheat Flour1/2 cup2/3 cup
Rye Flour1/4 cup1/3 cup
Active Dry Yeast(1 packet) 2-1/4 teaspoons1 tablespoon

Bread Machine Method
Place room temperature ingredients in pan in order listed. Select BASIC setting and MEDIUM crust.

Traditional Method
Using ingredient amounts listed for 1-1/2 lb. loaf, combine yeast, 1 cup bread flour, and other dry ingredients, except rye flour. Combine liquids and heat to 120º to 130º F; add to flour mixture and beat 3 minutes on medium speed. By hand stir in rye flour and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place in lightly greased bowl. Cover; let rise until dough tests ripe, about 40 minutes.

Shaping, Rising and Baking
Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape into a round loaf and place on a greased baking sheet. Cover; let rise until indentation remains after touching. With a very sharp knife, make a cross slash across top of loaf. Bake in preheated 375ºF oven 35 to 40 minutes. If necessary, cover lightly with foil to prevent over-browning. Remove from baking sheet; cool on rack

Source: Courtesy © 2009 Red Star Yeast. All Rights Reserved.

Cathy

Cathy

Owner/Blogger at Bread Experience
Hello, I’m Cathy, the face behind the Bread Experience. I'm a project manager by profession. My job can be very stressful at times and I've found that baking bread is a wonderful stress reliever.

I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.

Over the years, I've become enamored with grains.So you'll find me experimenting using different types of heritage and ancients grains.Sometimes it works; sometimes it doesn't, but it's all part of the experience.I invite you to join me on this bread-baking journey.
Cathy

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>