High fiber whole wheat bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
one and a half cups warm water1 table spoon brown sugar1 tsp. salt1 table spoon red star, high acting yeast1 table spoon wheat gluten (optional)4 tablespoons ground flaxseedhalf a cup wheat bran3 cups whole wheat flour sifted (total of dry ingredients = 4 cups)
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.
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.
Nutritional Info 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
Member Reviews
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53PINKROSES
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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TURTLEGIRLPA
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