High Fiber Bran Bread Recipes

HIGH FIBER BREAD

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.

HIGH FLAVOR BRAN BREAD

Steps:

• Place ingredients in order indicated by your manufacturer. Select the whole wheat or whole grain setting.

HIGH FIBER BRAN BREAD

Steps:

• Place all ingredients in order in Bread Machine.
• Select the whole wheat or whole grain setting.

PUMPKIN BRAN BREAD

Steps:

• Preheat oven to 325°F. Butter two 9x5x3-inch loaf pans. Dust pans with flour. Combine first 8 ingredients in medium bowl; stir to blend well. Whisk eggs, sugar and buttermilk in large bowl. Add dry ingredients; stir to combine. Add pumpkin and oil; stir until blended. Divide batter between prepared pans.
• Bake until tester inserted into center of each loaf comes out clean, about 1 hour 20 minutes. Let loaves cool 10 minutes. Cut around pan sides to loosen loaves, if necessary. Turn out loaves onto racks; cool completely. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 1 month.)

BOB'S HIGH FIBER BREAD

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.

HIGH FIBRE FLOURLESS BREAD LOAF

Steps:

• In a bowl mix together the yeast, warm water and Fromage Frais and whisk well. Leave to rest and allow the yeast to become active.
• Mix all the other ingredients together in a large bowl.
• Add active yeast mixture to the other ingredients and whisk well.
• Divide the mixture equally between two silicone loaf trays and sprinkle with the sesame seeds (optional). Bake in a hot oven (200C Fan Oven) for 10 minutes. Reduce temperature to 180C and cook for a further 20 minutes. Leave to cool slightly before removing and placing on a wire cooling rack.