High Fiber Bread
A powerhouse loaf, chock-full of grain and fiber to satisfy a hungry appetite.
This recipe makes 1 loaf
|Water||1 cup, plus 1 TBSP||1+1/4 cup|
|Vegetable Oil||2 TBSP||3 TBSP|
|Molasses||1/4 cup||1/3 cup|
|Bread Flour||2 cups||3 cups|
|Whole Wheat Flour||1/2 cup||2/3 cup|
|Rye flour||1/4 cup||1/3 cup|
|Buttermilk powder||3 TBSP||1/4 cup|
|Oatmeal||1/4 cup||1/3 cup|
|Yellow cornmeal||1/4 cup||1/3 cup|
|Salt||1+1/2 tsp||2 tsp|
|Active Dry Yeast||2+1/4 tsp||1 TBSP|
Bread Machine Method
Place room temperature ingredients in pan in order listed. Select BASIC setting and MEDIUM crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.
Using ingredient amounts listed for medium loaf, combine yeast, 1 cup bread flour, and other dry ingredients, except rye flour. Combine liquids and heat to 120° to 130°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.
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 375°F oven 35 to 40 minutes. If necessary, cover lightly with foil to prevent over-browning. Remove from baking sheet; cool on rack.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.