High Fiber Bran Bread Recipes

HIGH FIBER BRAN BREAD

Steps:

• Place all ingredients in order in Bread Machine.
• Select the whole wheat or whole grain setting.

HIGH FIBER BREAD

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.

HIGH FIBER BRAN MUFFINS

Steps:

• Preheat oven to 400°F.
• Stir together: bran, flour, soda and baking powder.
• Then stir in raisins and set aside.
• Blend milk, molasses, oil and egg.
• Add to dry ingredients and stir JUST UNTIL MOISTENED.
• Spoon into greased muffin tins and bake for 15 minutes or until muffins pull away from sides of cups.

HIGH FIBER PRUNE BREAD

Steps:

• Soak bran in prune juice and buttermilk.
• Cream sugar and butter throughly then add the egg and beat well.
• Add bran mixture.
• Sift the flour with the salt and baking soda and add to the mixture.
• Now add the nuts, if you like.
• Stir only until flour disappears.
• Bake in a greased loaf pan (9 1/2" by 5 1/2") in a 325 degree oven for an hour and 20 minutes.

BOB'S HIGH FIBER BREAD

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.

HIGH FLAVOR BRAN BREAD

Steps:

• Place ingredients in order indicated by your manufacturer. Select the whole wheat or whole grain setting.