High Fiber Bread Recipe

Whole wheat flour: A whole grain flour that retains all parts of the wheat kernel, providing more fiber and nutrients.

Oat bran: The outer layer of the oat groat, rich in dietary fiber and essential nutrients.

Flaxseeds: Small seeds that are high in omega-3 fatty acids and fiber, adding a nutritional boost to the bread.

Salt: Enhances the flavor of the bread.

Honey: A natural sweetener that also helps to activate the yeast.

Active dry yeast: A leavening agent that helps the bread rise and become fluffy.

Warm water: Activates the yeast and helps to form the dough.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This process helps develop the gluten in the whole wheat flour, giving your bread a better structure and texture. If the dough is too sticky, lightly dust your hands and the surface with a bit of flour, but be careful not to add too much, as this can make the bread dense.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutritional profile and fiber content, making it a good alternative.

• whole wheat flour - Substitute with almond flour: Almond flour is gluten-free and high in fiber, but it may alter the texture slightly.

• oat bran - Substitute with wheat bran: Wheat bran has a similar fiber content and can be used to maintain the high fiber quality of the bread.

• oat bran - Substitute with ground flaxseeds: Ground flaxseeds add fiber and omega-3 fatty acids, enhancing the nutritional value.

• flaxseeds - Substitute with chia seeds: Chia seeds are high in fiber and omega-3 fatty acids, providing similar health benefits.

• flaxseeds - Substitute with hemp seeds: Hemp seeds offer a good amount of fiber and protein, making them a suitable alternative.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.

• salt - Substitute with kosher salt: Kosher salt can be used as a direct substitute, though you may need to adjust the quantity slightly.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in the same quantity.

• honey - Substitute with agave nectar: Agave nectar is another sweetener that can be used in place of honey, maintaining the sweetness level.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but you will need to use about twice the amount compared to active dry yeast.

• warm water - Substitute with milk: Milk can add a richer flavor and a softer texture to the bread.

• warm water - Substitute with buttermilk: Buttermilk can add a tangy flavor and improve the texture of the bread.

• Allow the bread to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Store the bread in a bread box or a paper bag at room temperature for up to 3 days. This helps maintain its crusty exterior and soft interior.
• For longer storage, wrap the bread tightly in plastic wrap or aluminum foil. Place it in a resealable plastic bag to keep it fresh for up to a week in the refrigerator.
• To freeze, slice the bread before wrapping. This allows you to take out only the slices you need, reducing waste.
• Wrap each slice or the entire loaf in plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn.
• Place the wrapped bread in a resealable freezer bag. Label it with the date to keep track of its freshness.
• Store the bread in the freezer for up to 3 months. Beyond this period, the quality may start to decline.
• To thaw, remove the desired number of slices or the whole loaf from the freezer. Let it sit at room temperature for a few hours or overnight.
• For a quick thaw, place the frozen slices directly in a toaster or toaster oven. This method gives you warm, freshly toasted bread in minutes.
• If reheating a whole loaf, preheat your oven to 350°F (175°C). Place the frozen loaf in the oven for about 15-20 minutes, or until warmed through. This helps restore its freshly baked texture.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the bread in aluminum foil to prevent it from drying out. Place it on the middle rack and heat for about 10-15 minutes. This method will give you a warm, slightly crispy crust while keeping the inside soft.

• Toaster Oven Method: If you have a toaster oven, set it to 350°F (175°C). Slice the bread and place the slices directly on the rack or a baking sheet. Heat for 5-7 minutes. This is perfect for achieving a crispy texture.

• Microwave Method: Place a slice of bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 10-15 seconds. This method is quick but can make the bread slightly chewy.

• Stovetop Method: Heat a skillet over medium-low heat. Place the bread slices in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method gives you a nice, toasty exterior.

• Steaming Method: If you want to retain the moisture in the bread, place it in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method keeps the bread soft and moist.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the bread slices in the basket and heat for 3-5 minutes. This method gives you a crispy exterior without drying out the inside.

• Mixing bowl: A large bowl used to combine the dry ingredients and later to mix the wet and dry ingredients together.

• Separate bowl: A smaller bowl used to mix the honey, yeast, and warm water.

• Measuring cups: Used to measure out the whole wheat flour, oat bran, and warm water accurately.

• Measuring spoons: Used to measure out the flaxseeds, salt, and honey.

• Wooden spoon: Useful for stirring the ingredients together before kneading.

• Loaf pan: A greased pan where the dough will be placed to rise and bake.

• Plastic wrap or clean kitchen towel: Used to cover the dough while it rises.

• Oven: Preheated to 375°F (190°C) for baking the bread.

• Cooling rack: A rack where the bread will cool down before slicing.

• Knife: Used to slice the bread once it has cooled.

Pre-measure ingredients: Measure all ingredients before starting to save time during preparation.

Use a stand mixer: A stand mixer can knead the dough more efficiently than by hand.

Warm water trick: Use a thermometer to ensure the water is the right temperature for activating the yeast quickly.

Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.

Batch prep: Double the recipe and freeze one loaf for later to save time on future baking.