HIGH FLAVOR BRAN BREAD
This was given to me by a friend who also uses a bread machine.
Provided by Jennifer Meakings
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Yield 15
Number Of Ingredients 10
Steps:
- Place ingredients in order indicated by your manufacturer. Select the whole wheat or whole grain setting.
Nutrition Facts : Calories 146 calories, Carbohydrate 27.9 g, Cholesterol 0.2 mg, Fat 2.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 0.3 g, Sodium 254.5 mg, Sugar 4.8 g
HIGH FIBER BREAD
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
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
RUSTIC BREAD
This simple yet delicious loaf from baker Adam Leonti of Brooklyn Bread Lab relies on an overnight rest and fresh cake yeast to develop some of the sour, tangy flavor and chewy texture of sourdough bread with a much more streamlined process.
Provided by Adam Leonti
Categories Bread Sourdough Bake 3-Ingredient Recipes
Yield Makes 1 loaf
Number Of Ingredients 4
Steps:
- Using your hands, mix bread flour, salt, yeast, and 2 cups (450 grams) room-temperature water in a medium bowl. Lightly knead, grabbing corners of dough, gently pulling upward, and pushing toward the center, until dough comes together. Dust another bowl with all-purpose flour and transfer dough to bowl. Cover with plastic wrap and chill 12-18 hours.
- Turn out dough onto a lightly floured work surface, dust with flour, and press into a 8x5" rectangle. Fold rectangle in half lengthwise, then roll up tightly at narrow end (like a burrito). Place both hands on top of dough; working against friction of work surface, pull gently down toward yourself to create a rounded boule shape.
- Transfer dough to a lightly floured parchment-lined rimmed baking sheet and cover loosely with a clean flour-dusted towel. Let rise at room temperature 4 hours, or chill 6-12 hours.
- One hour before baking, arrange rack in middle of oven; preheat to 500°F. After dough has risen, slash dough with a razor blade or very sharp knife in 3 parallel slits at least 1/4" deep. Transfer baking sheet to oven, reduce oven temperature to 450°F, and bake bread until crust is very brown and an instant-read thermometer registers 190-200°F, 30-40 minutes. Let cool before slicing, about 2 hours.
HIGH FIBER BRAN BREAD
This recipe come from a leader at weight watchers who also uses a bread machine. One slice is 2 points. Makes a 2 pound loaf.
Provided by Barb G.
Categories Yeast Breads
Time 3h50m
Yield 1 loaf bread, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in order in Bread Machine.
- Select the whole wheat or whole grain setting.
BOB'S HIGH FIBER BREAD
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
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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