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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 75.6
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 117.5 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.3 g

View full nutritional breakdown of High fiber whole wheat bread calories by ingredient
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High fiber whole wheat bread

Submitted by: LENA106

Introduction

This bread has heart healthy fats thanks to flaxseed and is high in fiber. This bread has heart healthy fats thanks to flaxseed and is high in fiber.
Number of Servings: 24

Ingredients

    one and a half cups warm water
    1 table spoon brown sugar
    1 tsp. salt
    1 table spoon red star, high acting yeast
    1 table spoon wheat gluten (optional)
    4 tablespoons ground flaxseed
    half a cup wheat bran
    3 cups whole wheat flour sifted (total of dry ingredients = 4 cups)

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Directions

Makes one, 1, 5 lb loaf or 16 large pretzels or rolls. The serving size depends on how thicky the bread is sliced (1 oz. slices = 24 slices from a 1.5 lb. loaf).
Preheat oven to 425 F. Spray one loaf pan with cooking spray.
Place warm water, salt and sugar in a large bowl and stir with a wooden spoon until dissolved.
Sprinkle yeast over the liquid and stir to dissolve.
Add flaxseed, wheat bran, whole wheat flour and gluten; about 1 cup at a time and stir until the dough is firm yet slightly sticky.
Kneed the dough by hand for about 5 minutes until dough is smooth. Place in the loaf pan. Cover with a damp cloth and allow to rise in a warm place until the dough reaches the top of the tin (about 30-60 minutes).
Bakein a hot oven for 20-25 minutes or until the bread sounds hollow when tapped.

Alternatively this recipe can be made in a bread maker. Place all the ingredients (water, sugar, salt, flour, flaxseed, bran, gluten and yeast) into the bread machine. Run on dough cycle. Remove dough, place in loaf pan, allow to rise and then bake.

Note: Some people can be allergic to (ground) flax seed. You might want to test a little ground flax seed sprinkled on cereal before making bread if you have allergies. If you are than omit the flaxseed from the bread recipe and replace it with more wheat bran. The total amount of dry ingredients (flour, flax seed, and/or bran) is 4 cups.

Number of Servings: 24

Recipe submitted by SparkPeople user LENA106.





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Member Ratings For This Recipe

  • Amazing - 9/22/10

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  • This recipe is fast, easy and delicious! I used wheat germ instead of wheat gluten, and drizzled olive oil and sprinkled sea salt over the top. Absolutely wonderful. I may never buy bread again! - 2/27/10

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  • This is almost identical to bread that I've made so I already know it's pretty good. I like to make mine w/ milk, though (fat-conscious bakers can use low or non-fat milk), it makes it tastier, more tender and adds calcium. Fiber can be increased by substituting some of the flour w/ other grains. - 10/23/08

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  • I have never baked bread before and this recipe was so easy to do and I got great bread!!!! - 9/26/08

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  • Very good, easy to make bread. It didn't rise as much as I would've liked but I suspect it's because I didn't use the enhancer (vital wheat gluten). We used it as sandwich bread and the kids really liked it. Much cheaper for me (and wholesome) to make at home rather than buy at the store or bakery. - 3/18/08

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  • Good, but small and the fiber at 2.5 isn't really all that much. I can buy bread with more fiber from my local bakery. - 2/25/08

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  • A ust for any one wanted more fiber. I will make this recipe on monday. - 4/14/07

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