High Fiber Bread

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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 Warner

Blogger at Bread Experience
I’m Cathy, the face behind the site.I work in the corporate world as a project manager and as you can imagine, my job can be very stressful at times. 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.

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