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High-Fiber Bread: A Nutty, Wholesome Loaf from Your Bread Machine

The scent of freshly baked bread is a powerful memory trigger. For me, it takes me straight back to my grandmother’s kitchen. She was a tireless baker, and while her repertoire included everything from delicate pastries to hearty sourdoughs, it was her high-fiber bread that truly nourished us. I remember the slightly nutty aroma, the satisfyingly dense texture, and the knowledge that each slice was packed with goodness. While she baked hers by hand, I’ve adapted a similar recipe for the bread machine, bringing that same wholesome flavor to a modern, convenient setting.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Yield: 1 loaf
Servings: 10-12
Dietary Type: High-Fiber

Ingredients

2 1/4 teaspoons yeast
1/4 cup rye flour
1 cup bread flour
2 cups whole wheat flour
1 tablespoon vital wheat gluten
1 tablespoon oat bran
1 tablespoon oats
2 tablespoons flax seeds
2 tablespoons wheat bran
2 tablespoons powdered milk
1 1/2 teaspoons salt
1 tablespoon honey
2 tablespoons prune puree or 2 tablespoons applesauce
1 1/4 cups water

Equipment Needed

Bread Machine
Measuring cups and spoons

Instructions

Begin by carefully measuring out all of your ingredients. Accuracy is key when baking bread, so take your time and double-check your measurements.
Following the manufacturer’s instructions for your bread machine, add the ingredients in the specified order. This is crucial, as the order in which ingredients are added can affect the final texture and rise of the bread. Generally, you’ll start with the liquids, followed by the dry ingredients, and finally the yeast.
Add water to the bread machine.
Add prune puree or applesauce.
Add honey.
Add salt.
Add powdered milk.
Add wheat bran.
Add flax seeds.
Add oats.
Add oat bran.
Add vital wheat gluten.
Add whole wheat flour.
Add bread flour.
Add rye flour.
Top with yeast.
Select the basic bread cycle on your bread machine and choose your desired crust color (light, medium, or dark).
Press start and let the bread machine do its work. The entire process, from kneading and rising to baking, will take approximately 3 hours, but this may vary slightly depending on your machine.
Once the bread is baked, carefully remove the bread pan from the machine, using oven mitts to protect your hands.
Turn the pan upside down and gently shake the bread out onto a wire rack. If the bread is stuck, you can use a spatula to loosen it.
Allow the bread to cool completely on the wire rack before slicing. This is important, as slicing the bread while it’s still warm can result in a gummy texture. Cooling typically takes about 1-2 hours.

Expert Tips & Tricks

For a richer flavor, try using dark honey such as buckwheat or wildflower.
If you don’t have prune puree, applesauce works as a great substitute and adds a touch of sweetness. You can even use a small amount of mashed banana.
The vital wheat gluten is essential for giving the bread structure and a good rise, especially when using whole wheat flour. Don’t skip it!
Adjust the water as needed. The amount of water may need to be slightly adjusted depending on the humidity in your area and the type of flour you use. The dough should be slightly sticky but not overly wet.
To prevent the bread from sticking to the pan, you can lightly grease the bread pan with cooking spray or oil before adding the ingredients.
For a crispier crust, remove the bread from the bread machine about 10 minutes before the end of the baking cycle and place it directly on the oven rack. Bake at 350°F (175°C) for the remaining time.
If your bread machine doesn’t have a basic bread cycle, use the whole wheat cycle or a similar setting that includes a longer rise time.
To ensure even mixing, cut through the ingredients with a spatula after adding them to the bread machine, ensuring that the yeast is on top and does not come into contact with the wet ingredients before mixing begins.

Serving & Storage Suggestions

This high-fiber bread is delicious served plain, toasted, or as part of a sandwich. Its nutty flavor pairs well with a variety of toppings, from simple butter and jam to savory spreads and cheeses.

Storage: Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 2 months.
Reheating: To reheat frozen bread, thaw it at room temperature or in the refrigerator. You can then toast it or warm it in the oven.
Serving Suggestions: As Irene Schmidt suggests, this bread makes an excellent banana sandwich! Try slicing a banana lengthwise, placing it on a slice of bread, sprinkling with cinnamon, and topping with another slice. It’s also fantastic with avocado and a sprinkle of salt and pepper, or as an accompaniment to soup or salad.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	170.6 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	2.1 g	3%
Saturated Fat	0.5 g	2%
Cholesterol	1.6 mg	0%
Sodium	358.1 mg	14%
Total Carbohydrate	33.7 g	11%
Dietary Fiber	4.9 g	19%
Sugars	2.5 g	N/A
Protein	6.3 g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Add nuts and seeds: Incorporate chopped walnuts, pecans, sunflower seeds, or pumpkin seeds for added texture and flavor. Add about 1/4 to 1/2 cup along with the other dry ingredients.
Spice it up: Add a teaspoon of cinnamon, nutmeg, or cardamom to the dough for a warm, comforting flavor.
Sweeten it more: Add an extra tablespoon of honey or maple syrup for a sweeter bread.
Use different flours: Experiment with different types of flour, such as spelt flour or kamut flour, for a unique flavor and texture.
Add dried fruit: Dried cranberries, raisins, or chopped apricots can add a touch of sweetness and chewiness. Add about 1/4 to 1/2 cup along with the other dry ingredients.
Vegan Version: Replace the powdered milk with soy milk powder or omit it altogether. Ensure your honey is sourced from a supplier that aligns with your vegan principles.

FAQs (Frequently Asked Questions)

Q: Why is vital wheat gluten important in this recipe?
A: Vital wheat gluten helps to improve the elasticity and structure of the dough, resulting in a bread with a better rise and a less dense texture, especially when using whole wheat flour.

Q: Can I use fresh yeast instead of dry active yeast?
A: Yes, you can use fresh yeast. Use approximately three times the amount of fresh yeast as dry active yeast. You’ll also need to dissolve it in warm water before adding it to the bread machine.

Q: What if my bread doesn’t rise properly?
A: There could be several reasons. Make sure your yeast is fresh and active. Also, ensure that the water is not too hot, as this can kill the yeast. Additionally, check that you are using the correct settings on your bread machine.

Q: Can I bake this bread in a regular oven instead of a bread machine?
A: Yes, you can. After the kneading and first rise cycle in the bread machine, shape the dough into a loaf and place it in a greased loaf pan. Let it rise for another 30-60 minutes, then bake at 350°F (175°C) for 30-40 minutes, or until golden brown.

Q: How can I prevent the bread from being too dry?
A: Ensure you are using the correct amount of water and prune puree or applesauce. Also, avoid over-baking the bread. If your bread tends to dry out quickly, try adding a tablespoon of oil or shortening to the dough.

Final Thoughts

This high-fiber bread recipe is a wonderful way to enjoy a delicious and nutritious homemade loaf with minimal effort. It’s incredibly satisfying to pull a warm, fragrant loaf from your bread machine, knowing that it’s packed with wholesome ingredients and goodness. Don’t be afraid to experiment with different variations and find your perfect combination of flavors and textures. I encourage you to try this recipe, share it with your loved ones, and experience the joy of baking your own wholesome bread.

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