High Fiber Bread


Home > Breakfast Breads

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

Ingredients 1 1/2 pound loaf 2 pound loaf
Water 1 cup +
1 tablespoon
1 1/3 cups
Vegetable Oil 2 tablespoons 3 tablespoons
Molasses 1/4 cup 1/3 cup
Buttermilk Powder 3 tablespoons 1/4 cup
Oatmeal 1/4 cup 1/3 cup
Yellow Cornmeal 1/4 cup 1/3 cup
Salt 1 1/2 teaspoons 2 teaspoons
Bread Flour 2 cups 3 cups
Whole Wheat Flour 1/2 cup 2/3 cup
Rye Flour 1/4 cup 1/3 cup
Active Dry Yeast (1 packet) 2-1/4 teaspoons 1 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.

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Your email address will not be published.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>