A Tradition in Family Baking

High Fiber Bread

High Fiber Bread
A powerhouse loaf, chock-full of grain and fiber to satisfy a hungry appetite.

THIS RECIPE MAKES 1 LOAF
Ingredients
Medium
  • 1 cup, plus 1 TBSP Water
  • 2 TBSP Vegetable Oil
  • ¼ cup Molasses
  • 2 cups Bread Flour
  • ½ cup Whole Wheat Flour
  • ¼ cup Rye flour
  • 3 TBSP Buttermilk powder
  • ¼ cup Oatmeal
  • ¼ cup Yellow cornmeal
  • 1+1/2 tsp Salt
  • 2+1/4 tsp Active Dry Yeast

Large
  • 1+1/4 cup Water
  • 3 TBSP Vegetable Oil
  • ⅓ cup Molasses
  • 3 cups Bread Flour
  • ⅔ cup Whole Wheat Flour
  • ⅓ cup Rye flour
  • ¼ cup Buttermilk powder
  • ⅓ cup Oatmeal
  • ⅓ cup Yellow cornmeal
  • 2 tsp Salt
  • 1 TBSP Active Dry Yeast
Instructions
BREAD MACHINE METHOD

  1. 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, ½ 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.

TRADITIONAL METHOD

  1. 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

  1. 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.

  2. 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 ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
 

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