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Submitted by Suiseiseki on March 29, 2006 - 9:51pm

High fibre bread recipe (draft)

This is just a draft; I have yet to try it. Using the amounts in brackets should theoretically make one loaf with approximately 70g fibre. Please forgive me if I got the percentages wrong; I'm still trying to switch from measuring in cups.

Ingredients
58.75% (240g) All purpose flour
2.08% (1 tbsp) Vital wheat gluten (80% protein)
39.17% (160g) Dark rye flour
77.11% (315mL) Water
0.88% (1.5 tsp) Yeast
1.79% (1.25 tsp) Salt
4.99% (1 tbsp) Honey (will probably use molasses instead as soon as I get some)
3.43% (1 tbsp) Butter
3.00% (85g) Wheat bran

Method (written for one loaf)
Sponge
1.2g yeast
125mL water
120g AP flour
Combine yeast with water, then stir in flour until evenly mixed. Cover & let stand at room temperature for 5 to 5.5 hours.

Dough
Everything else
Mix evenly into sponge. Knead until dough passes the windowpane and/or knuckle tests. Let dough rise covered in a greased bowl until doubled in bulk and passes the poke test (dough does not recover from poking/dimpling). Shape into loaf and let rise covered until doubled. Baking time and temperature have yet to be determined because I honestly don't know.

Hockey puck? Door stopper? Slimey pancake? Miraculously wonderful? What do you think?

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Submitted by KazaKhan on March 29, 2006 - 11:12pm.

Some ideas

I'd round off some of those percentages to make it a bit simpler.

  • 60% -- All Purpose Flour
  • 40% -- Dark rye flour
  • 77% -- Water
  • 3.5% -- Butter
  • 0.9% -- Yeast
  • 5% -- Honey
  • 3% -- Wheat Bran
  • 2% -- Vital wheat gluten
  • 2% -- Salt

With all-purpose flour I think you could increase the gluten to 3% and I would use considerably less water probably about 68-72% but I'm just guessing ;-)
Also I'd bake it at 210°C till it was done probably around 35 minutes give or take and I predict it will be wonderful...

Submitted by Suiseiseki on March 30, 2006 - 1:11am.

Sorry for the weird

Sorry for the weird percentages; I tend to weigh the flours and measure other things by volume so I'd have less dishes to wash. XD Yeah I probably won't need that much water, especially now that it's spring and not as dry as winter. Thanks for the suggestions!

Submitted by KazaKhan on March 30, 2006 - 2:53am.

Weighing

I just put my mixing bowl on the scales and weigh off all dry ingredients then I use two jugs to weigh the water and then stream it in while mixing...

Submitted by wagner on April 17, 2006 - 10:26pm.

consistency

I`ve made some high fibre breads before ( just starting tho) and they end up heavy. Didn`t use a starter coz wasn`t aware of that technique, should I always use the poolish for all breads, specially high fibre?

Thanks

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