Bobs High Fiber Bread Recipes

HIGH FIBER BREAD

High Fiber Bread image

This dense, chewy bread has a good dose of fiber and is great toasted in the morning with my oatmeal.

Provided by blazing belilah

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread

Time 2h30m

Yield 24

Number Of Ingredients 10

Ingredients

1 ⅔ cups warm water
4 teaspoons molasses
1 tablespoon active dry yeast
2 ⅔ cups whole wheat flour
¾ cup ground flax seed
⅔ cup bread flour
½ cup oat bran
⅓ cup rolled oats
⅓ cup amaranth seeds
1 teaspoon salt

Steps:

Place water, molasses, yeast, wheat flour, ground flax seed, bread flour, oat bran, rolled oats, amaranth seeds, and salt in the pan of a bread machine in the order recommended by manufacturer. Select dough cycle; press start and allow machine to run complete dough cycle.
Turn dough onto a lightly floured surface. Form dough into 2 loaves and place on baking stone. Cover loaves with a damp cloth and let rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven until top is golden brown, 20 to 25 minutes. Slide loaf onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.

Nutrition Facts : Calories 101 calories, Carbohydrate 18.2 g, Fat 2.1 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 0.2 g, Sodium 100 mg, Sugar 0.8 g

BOB'S HIGH FIBER BREAD

Bob's High Fiber Bread image

I was looking for a lower-carb (good carbs only), higher-fiber bread and came across this recipe in the Bob's Red Mill cookbook. **Cooking time includes rise time.

Provided by ChefChic

Categories Yeast Breads

Time 2h45m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 9

Ingredients

1/4 teaspoon sugar
1 1/4 cups warm water
2 1/4 teaspoons active dry yeast
2 1/2 cups hard whole wheat flour
1/3 cup natural bran
1/3 cup barley flour
1/2 cup rolled oats
1/4 cup wheat germ
2 teaspoons salt

Steps:

In a small bowl, combine sugar and water. Sprinkle the yeast into water while stirring. Let stand approximately 5 minutes, or until foamy.
In a large bowl, whisk 2 cups of whole wheat flour with bran, barley flour, oats, wheat germ, and salt. Create indent in the middle of mixture and pour in the yeast liquid. Stir to slowly incorporate ingredients to form dough; add more wheat flour if necessary.
Knead dough on lightly floured surface for 10 to 15 minutes, until dough is smooth and elastic.
Coat a bowl with nonstick cooking spray and place the dough inside. Roll dough in spray to cover. Next, cover dough with a clean dish towel and allow to rise for 45 minutes. Dough should double in volume.
Line a baking sheet with parchment paper or dust with cornmeal.
Punch the dough down and return it to the floured surface. Divide into two pieces, then roll each piece into a loaf about 12 inches long, tapering each end. Place loaves onto prepared baking sheet (2 12-inch bread pans can work, as well) and cover again with dish towel.
Dough should rise for another 45-60 minutes, doubling in size once again. After rising, the dough should remain dented when poked instead of springing back.
Bake at 425 Fahrenheit for 30 minutes, until loaves sound hollow when tapped. Cool on wire racks, slice and serve!
1 serving is 1/12 of a loaf.

Nutrition Facts : Calories 63.7, Fat 0.6, SaturatedFat 0.1, Sodium 197.2, Carbohydrate 13.2, Fiber 2.4, Sugar 0.3, Protein 2.7

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