High Fiber Bread Recipe For Bread Machine

This high fiber bread recipe is simple to make, delicious and contains lots of whole wheat and ground flaxseed. It is perfect for making high fiber sandwiches or toast.

Moreover, my recipe shows you two different ways to bake this bread – in your bread machine or in your oven. I want to make this bread easy for you to make whether you have an oven and/or bread machine.

As I have been getting older, I have found myself needing to eat higher fiber foods. Ahh… the joy of aging! And since I am a Bread Dad (aka baking mad scientist), I decided to create a homemade high fiber bread for myself and my family. Thus the creation of this whole wheat and flaxseed high fiber bread recipe! Moreover, on this page, you will find how to make an oven-baked high fiber bread as well as a bread machine high fiber bread.

Fiber Packed Loaf

Disclaimer – Always check with your doctor if you are making changes to your diet (such as switching from a low fiber diet to a high fiber diet). Also please consult with your doctor before adding any new foods to your diet.

Equipment Needed (for oven-baked high fiber bread) – Measuring cup & spoons, flexible spatula, cutting board, 9×5 bread pan, oven mitts, oven, wire cooling rack and a kneading machine to make the dough (either a bread machine or electric stand mixer with dough hook).

Equipment Needed (for bread machine high fiber bread) – Measuring cup & spoons, silicone spatula, oven mitts, cooling rack and a bread machine.

Easy Whole Grain Sandwich Bread

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This high fiber bread recipe is simple to make, delicious and contains lots of whole wheat and ground flaxseed. Visit Bread Dad () for more easy bread recipes.

The recipe’s calorie estimate is based on the roughly 18 slices from the oven-baked version (and not on the roughly 12 slices from the bread machine baked-version).

High Fiber Bran Loaf For 1.5 Lb Breadmaker

The fiber amounts in ingredient packages can vary significantly. Read a package’s nutrition label to determine the exact fiber content. Therefore, do not rely on the calculator estimate to determine your bread’s fiber content.

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The nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. The information is only provided as a courtesy to our visitors. See our legal disclaimer for additional nutrition disclosures.

High Protein Whole Wheat Sandwich Bread (light + Fluffy)

Serving: 1 slice | Calories: 155 kcal | Carbohydrates: 20 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 2 g | Cholesterol: 9 mg | Sodium: 205 mg | Potassium: 174 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 107 IU | Vitamin C: 0.1 mg | Calcium: 54 mg | Iron: 1 mgI hope you all had a wonderful holiday time! I sure did! We spent Christmas in NYC and it was so pretty! It was a great trip, we disconnected from the routine and eat some delicious food! (I’m looking at you, Queens Chinatown!). We walked, walked, walked… My fitbit was so happy!

Unfortunately, the holidays are over, and we have a new chance to start living a healthier life. Less sugar, more veggies, more FIBER.

For those who don’t know, I do research on high fiber bread, so I know a bit about the importance of eating fiber and I know how difficult it is sometimes to eat the 25g/day that the FDA recommends.

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It’s very possible you’re not eating enough fiber. But what if you change your bread slices for whole grain bread? Bread is an excellent way to increase our fiber intake because it’s everywhere! Morning toasts, lunch sandwiches, dinner rolls, garlic bread, snack crackers… you name it!

If you’ve baked a few loaves, you might now already how difficult it is to bake with whole wheat flour, and more so if you want to add more grains or a mixture of flour with less (or none) gluten.

I could literally go on a full essay on why this happens (currently writing my dissertation, it’d be a copy/paste lol), but long story short: THE GLUTEN NETWORK.

Easy Whole Wheat Bread

We all know that gluten is what makes the dough elastic, what helps the dough retain the gas the yeast releases and what helps the baked bread have that particular structure and soft crumb. When we add fiber (as cereal bran, whole grains etc.) there are three major things that happen in the bread:

1.-The replacement some of the flour with some cereal bran, grains etc. that DON’T have gluten, so for the same weight of bread,

2.- Competition for water between gluten proteins and fiber. Gluten proteins need water to bind to each other and create the gluten network. Without enough water, the network can’t be developed properly, and it’d be weaker. BUT fiber loves water too and can take it faster than the gluten proteins, so they cannot build a good gluten network.

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3.- We’re still not sure about how it works, but some molecules present in the cereal bran might interact with the gluten proteins and weaken the gluten structure, making the dough more prone to collapse during fermentation and/or baking.

With this recipe, I had to face another problem: whole rye flour. Rye flour has a different type of gluten and it works a bit different. It’s going to affect the dough and the final bread.

For those who are not sure about adding “weird” things to your bread I’ll say this: Unless you have a gluten allergy or sensitivity, adding extra gluten to your bread it’s perfectly safe. If you do have a problem with it, you probably wouldn’t be eating bread anyway.

Low Carb Bread Machine Recipe

You can make this recipe without the extra gluten, but the dough will be less elastic and the bread will have a denser crumb. I’ve tried with and without and the difference is palpable!

You know fiber helps us… ehm… to go to the toilet more regularly! And this is important because that’s the way our body has to get rid of toxins and sometimes even cells that are acting weird and could become cancerous. Fiber also helps us regulate the bad cholesterol, it makes us feel full for

FIBER FEEDS THE GUT MICROBIOTA! Fiber is super important to keep your gut bacteria healthy and balanced. And gut bacteria is EVERYTHING! Everyday there are new studies that link our gut bacteria to something unexpected like mental health or neurodegenerative diseases. It’s an amazing field of research by itself.

The Easy Bread Machine Recipe

Seriously, I cannot stress enough how important fiber is for the proper functioning of our body. So please, please, please… today more than ever: eat your veggies!

Now, this doesn’t mean that eating all the veggies and all the fiber is going to fix all our problems. But it will significantly reduce the probability of developing other problems or suffering other diseases, and help you have a healthier lifestyle 😉

The very first thing to do is to soak the grains that would take up lots of water. Oats, chia seeds, wheat grains and millet in my case. But feel free to add whatever you want!

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Boil some water and add it to where you have your grains. Don’t worry about the amount, just make sure there’s plenty. You’ll rinse the water later on.

Let the grains soak until the water is at room temperature or lukewarm. In the meanwhile, you can prepare the rest of the ingredients.

Mix all the flours, the salt and the vital wheat gluten ( I like to add the salt now because this dough is a bit reluctant to absorb it later on. But you can perfectly add the salt later if you prefer).

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Take 300 g of water and dissolve the sugar and the yeast in it. Start with just 300g you’ll add more water with the grains that are soaking and your flour might not have as much protein as mine, so start with 300 and add more gradually if needed.

Once the temperature of the soaking grains is okay, use a colander and get rid of as much water as you can. It should be viscous and the grains should be swollen

Add the wet ingredients to the flour mixture and mix until you don’t see wet particles. If the dough doesn’t come together add more water, 1 tbsp at a time. I used 350 g of water.

Keto Bread With Vital Wheat Gluten

After the autolysis period, start kneading the dough and when it starts getting a bit of consistency, add the oil little by little and knead until the dough is no longer sticky and has a good elasticity.

You can replace the oil with whatever other fat of your choice. I like to