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Rye Bread - High Fiber Recipe

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This recipe for Rye Bread - High Fiber is from The Defnet Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Flour Mixture (3.25 cups):
3/4 cup Bread Flour
3/4 cup Bob’s Vital Wheat Gluten
1 cup Light Rye Flour
1/4 cup Coarse Rye Flour
1/4 cup Ground Flaxseed Meal
1/4 cup Oat Fiber
2 TBS Caraway Seeds

Wet Ingredients:
1 1/4 cup Water
1 Egg
2 TBS Unsweetened Applesauce

2 1/4 TSP Bread Machine Yeast
Directions:
Directions:
1. Mix your flour mixture in a bowl. This yields in rise the size of a 2 lb loaf, though I bake on the 1.5 pound cycle.
You can change the contents of the flour mixture but it should be about 3 1/4 cups in volume. See notes below.
2. Add liquid ingredients to bread machine.
3. Add flour mixture to bread machine.
4. Add yeast to bread machine on top of flour.
5. Set cycle on machine for 1.5 pound loaf .. my bread machine uses the white cycle but yours may be different. Find a rye bread recipe for your bread machine and use that cycle.
Number Of Servings:
Number Of Servings:
12-14 2 ounce slices
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe evolves a flour mixture from a rye bread recipe to use a variety of higher fiber ingredients like flax and oat flour. Organic wheat gluten lowers the carbs but can be swapped for bread blend flour. The ingredients matter when it comes to taste and health. My bread blend and rye flours are heritage grains from Sunrise Flour Mill ((purchased online) . My eggs are local farm eggs. Everything is organic. Heritage grains are not genetically altered. Genetically altered grains have altered the gluten and gene structure of the grains for creating higher yields and other purposes, that have made it difficult for many people to digest. People with this sensitivity (not true diagnosed celiac) who go back to heritage grains can tolerate eating baked goods again. So feel free to play with the flour mixture to come up with 3 1/4 cups to make your perfect loaf. I have done 1 1/4 bread blend, 1 1/4 cup fine rye, 1/2 cup oat fiber, 1/4 cup flax and it has turned out equally tasty. Heritage grains cost more because production is limited, but honestly you how much flour do you actually use in a month, and the flavor is no comparison to non-heritage grains.

 

 

 

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