I'm trying to create a heathier loaf of bread for my personal consumption.  I have a recipe for 100 % whole wheat with gluten, and a recipe for Cornell bread which uses soy. 

Recently I've been modifying the 100% whole wheat recipe by grinding my own oat meal to suppliment the whole wheat, why? Because I want to fluff up the heavy whole wheat plus get the added benefits of oat flour. The recipe is still too heavy. I don't want to but have been thinking of adding regular bread flour and/or soy.  

Before I waste money experimenting, does anyone have a recipe they can share? I make all my bread in a Breadman machine.

PS: I don't fully understand the rational behind adding gluten other than it's supposed to help the 100% whole wheat rise, nor do I really understand the oat flour and if it will rise easily or not, if it requires gluten too or not. I found little to nothing about 100% whole oat meal bread.

PSPS: You've all given me much to review, I promise to come back ith a recipe and technique when I feel it's working, thanks to all for the great advice and suggestions!

Thanks!

Michael

Hello all,

My neighbor just gave us a few quarts of fresh blueberry's! I want to make a healthy wheat based bread loaf. I have seen alot of recipes but all seem to revolve around white flour and tons of butter. 

Any one have a healthy version? 

Thanks!

Hi all, please let me know of good and healthy recipes for pizza, thanks

OK, I know you're out there.  Maybe those Birks are getting dusty or they're hidden in the closet along with your beaded vest and shrunken tie-dye, but you're really hankerin' for some good ol' fashioned hippie bread.  Just like the kind you used to eat while working on your macrame choker and groovin' to Cat Stevens before he became public enemy number one.  Here you go.
A friend of mine was looking for something all-too-healthy, and I came up with this recipe.  It is primarily whole wheat with buckwheat flour, flax seeds, toasted almonds, and other goodies.  It's not exactly airy like ciabatta, but it sure has a lot of flavor.  Plus, if you need to, you can put some loaves over your wheels in the bed of your truck in the wintertime to get some extra traction.  I've tried a few different shapes, and the boule seems to help the loaf out the most because you can give it some height in the shaping for a boost of confidence in the proofing stage.  Try it out and hope you like it!  This is a link to the recipe in PDF format.

-Mark

http://TheBackHomeBakery.com

PS, I'm about 2 weeks from finishing a couple of instructional DVDs. If you're interested, I can email you when they're ready, or you can stay tuned here since I'll be posting about it on TFL when they're done.

Here's a quote to pique your interest and the article url:

The addition of rosemary to dough prior to baking a portion of wheat buns at 225°C reduced the acrylamide content by up to 60 per cent. Even rosemary in small quantities in one per cent of the dough was enough to reduce the acrylamide content significantly.

http://www.medicalnewstoday.com/articles/98962.php

My sweet bread-loving best friend suffered a heart attack last year, and since then I've been searching for and experimenting with lower-fat, healthy versions of his favourite recipes.  This incredibly easy moist, delicious loaf, adapted from Bonnie Stern's Best of HeartSmart Cooking is not only lower in fat, but what fat it contains is mono or polyunsaturated, which boosts HDL (good) cholesterol.