High Fiber Healthy Bread Recipes

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.

Higher Fibre 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.

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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).

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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 Fiber Bread

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 mgMy goal when developing this high-fiber sourdough bread recipe was to create a healthy and nutritious bread recipe that my kids will enjoy. The recipe title might immediately make you think of food that tries to be too healthy, sacrificing flavor and texture for nutrition. But the surprising result here is that all the fiber and good-for-you ingredients to improve gut health result in a delicious, extremely easy-to-eat sourdough bread.

I knew I wanted the foundation of this super healthy bread to be a high percentage of whole wheat flour, and then to that I added a seed and oat soaker. While I picked seeds with high fiber content, I also love the different flavors and textures they bring to the bread. And there’s zero refined sugar in this dough; a little bit of natural honey brings just enough sweetness and more depth of flavor.

After many trials tweaking the baker’s percentages of each ingredient, I finally arrived at the right balance of whole grains, seeds, oats, and honey to make a subtly sweet, light, and delicious pan loaf that checks all the sandwich loaf requirements. It makes a pretty rad BLT.

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This recipe is primarily made with whole wheat flour and a smaller percentage of medium-protein white flour (all-purpose flour). I use whole wheat flour in the tangzhong, too, which is a neat technique for working in more whole grains without them causing a negative impact on the crumb structure of this bread. The result is a high-fiber, high-whole-grain bread with an open and light texture.

I always have a bag of wheat bran in my pantry. I use it often to coat the outside of my large loaves, but I also use it in baked goods like sourdough muffins to bring added texture and nutrition. In this bread, I follow suit and add it to the dough during mixing. If you don’t have wheat bran, swap it out for more whole wheat flour or wheat germ.

This high-fiber bread recipe calls for a seed soaker made up of rolled oats, sesame seeds (I like black), pumpkin seeds (also known as pepitas, and are an excellent source of phosphorus, magnesium, and iron), sunflower seeds (rich in healthy fats, vitamins, and minerals), flaxseeds (helpful for improving digestive health due to high fiber content), and chia seeds (high in omega-3 fatty acids and fiber). If you don’t have any of these seeds in your pantry or don’t like one of them, feel free to swap them out for what you do have or what you prefer. For instance, if you don’t have flaxseed (which would be a shame because they are very high in omega fatty acids and fiber!), swap them out for an equal amount of chia seeds, sunflower seeds, or even benne seeds.

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I like using rolled oats for the oat portion of this recipe, but steel cut oats will also work quite well. If you don’t have oats, you could coarsely crack wheat or spelt in your home grain mill.

This high-fiber sourdough bread is made all in a single day, except for the overnight levain and seed soaker. The night before you want to bake these loaves, prepare the levain when your sourdough starter is ripe, and make the seed and oat soaker simultaneously. The next day, mix the dough when the levain is ripe, ferment it throughout the day, then bake it in the later afternoon or evening.

It’s also possible to extend the fermentation time of this dough by refrigerating it overnight. After you’ve shaped the dough and placed it into pans, cover them tightly and place them in the refrigerator. The next morning, take the pans out and let them finish proofing on the counter if necessary, or bake straight from the refrigerator if the dough looks well-risen and is puffy to the touch.

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The following tables represent the total formula for this recipe in baker's percentages. In other words, they include every ingredient you will need to make this bread. In the method section that follows, the total formula table will be broken down into smaller tables showing you exactly what you need for that step of the recipe.

Use your sourdough starter when ripe, mix the above ingredients in a jar, and leave them covered at a warm temperature, 74-76°F (23-24°C), to ripen overnight.

In a tall jar, combine the 57g rolled oats, 25g sesame seeds, 25g pumpkin seeds, 16g sunflower seeds, 16g flaxseeds, 16g chia seeds, and 179g water. Stir, cover the jar, and let sit until called for during mixing.

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In a medium saucepan over medium-low heat, combine the 82 grams tangzhong flour and 328 grams tangzhong milk. Cook, whisking continuously, until the mixture thickens and becomes a paste (like mashed potatoes), 4 to 6 minutes. Remove the pan from the heat and spread the tangzhong out on a small plate to expedite cooling. Set aside.

I mixed and strengthened this dough in my KitchenAid stand mixer, but you could also mix it by hand using the slap and fold technique. If mixing in a mixer, be sure to hold back the soaker until the end of mixing. If mixing by hand, you can add the soaker at the end of mixing or during stretching and folding in bulk fermentation.

To the bowl of a stand mixer fitted with the dough hook attachment, add both flours, the honey, the wheat bran, the water, salt, ripe levain, and tangzhong. Mix on low speed (STIR on a KitchenAid) for 1 to 2 minutes until the ingredients come together and no dry bits remain. If the dough is very dry,

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Add a splash of water as needed to moisten. Next, mix on medium speed (2 on a KitchenAid) for 5 minutes until the dough smooths and begins to cling slightly to the hook. This is a very soft dough and won’t completely clear the sides of