High Fiber Bread Recipe

Name: High Fiber Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 2/3 cups warm water; 4 teaspoons molasses; 1 tablespoon active dry yeast; 2 2/3 cups whole wheat flour; 3/4 cup ground flax seed; 2/3 cup bread flour; 1/2 cup oat bran; 1/3 cup rolled oats; 1/3 cup amaranth seeds; 1 teaspoon salt

Servings: persons

1 2/3 cups warm water
4 teaspoons molasses
1 tablespoon active dry yeast
2 2/3 cups whole wheat flour
3/4 cup ground flax seed
2/3 cup bread flour
1/2 cup oat bran
1/3 cup rolled oats
1/3 cup amaranth seeds
1 teaspoon salt

1
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.
2
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.
3
Preheat oven to 375 degrees F (190 degrees C).
4
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 2/3 cups warm water, 4 teaspoons molasses, 1 tablespoon active dry yeast, 2 2/3 cups whole wheat flour, and more.

Yes, High Fiber Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

High Fiber Bread

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