High Fiber Bread
A powerhouse loaf, chock-full of grain and fiber to satisfy a hungry appetite.
| Ingredients |
1-1/2 lb. loaf |
2 lb. loaf |
| Water |
1 cup + 1 tablespoon |
1-1/4 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 |
| RED STAR® 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
