5.0 from 1 reviews
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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4 Comments
  1. This bread is absolutely delicious! My dough was wet and sticky, I couldn’t knead it by hand so I used my stand mixer with the dough hook. I measured my dry ingredients by weight not volume so that might be why the dough turned out as it did. I put the dough in the fridge overnight for the first rise and then in a loaf pan for the second rise. I greased the loaf pan and then sprinkled it with cornmeal for added crunch. The bread was ready in about 33 minutes with an internal temperature of 193F. I’m about to put another loaf in the oven since my husband and I went through the first loaf in three days!

  2. can you sub any other flour with the rye?

    • Sorry, I meant to say, can you substitute for the Rye with anything else?

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