The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Do you add insoluable fiber to your breads?

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Shannon1000's picture
Shannon1000

Do you add insoluable fiber to your breads?

I have the insoluble fiber (clear) that I add to my drinks - can I add it to my breads too?

Nickisafoodie's picture
Nickisafoodie

Hi Shannon1000


I have not used the drink fiber so will eagerly follow this thread.  I have used Oat Bran, which is insoluable fiber up to 10% of flour weight in my recipies with great results. 


I run about a 68% hydration ratio, a starter culture making a sponge which is about  40% of the total flour weight and all of the waterthe late the night before.  I let is rest overnight, then mix remaining incredients other than yeast in the morning.  Let autolyze fpor 30 minutes, then add yeast and mix until gluten development is fully formed.  I use loaf pans for sandwich type loaves and end up with a nice loaf, great structure.  I find I get superior results with SAF yeast, and of course the overnight sponge method using my own starter culture.


Fresh ground whole wheat flour is 70% for the flour weight, 20% white flour, and 10% oat bran.  Rye can be added too reducing the whole wheat by same amount, adds great flavor.   I have also used wheat fiber which is insoluable. 


I am curious as to the experience of others re insoluable crystals!

clazar123's picture
clazar123

Some of the fiber meds are actually things like guar or xantham gum-both natural fibrous gums and both can be used in baking. In fact, they are both used to provide structure to non-gluten breads.Something has to trap the CO2 that expands and becomes a puffed up loaf!  I'm not sure of the amounts you need to add but take a look at gluten free recipes for some idea as to the max amount needed to structure a whole loaf. And buy them in bulk at the health food store-it is much cheaper.

Doc Tracy's picture
Doc Tracy

You can try some flax seed. Make sure it's ground so that the fiber is actually available for your body to use. Maybe some of the experienced baker's here can help with the formula for adding ground flax seed? I add 1/2 cup whole seed to my multigrain seed bread but haven't tried adding any ground flax seed yet, it acts quite differently that way.


You can also use the flax seed as the oil in your bread when grinding it as the flax oil is a nice, healthy omega 3 in a pretty substantial amount. I grind flax seed in a small, cheap coffee grinder. Flax has a lot of fiber bang for the buck compared to something like oat bran, pretty close to "fiber supplements". I use 2-3 tbsps daily as a supplement and it works great. Good for the heart, colon, skin, nervous system, immune system, what isn't it good for?


Doc Tracy