The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

High fibre bread recipe (draft)

Suiseiseki's picture

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?


KazaKhan's picture

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...
Suiseiseki's picture

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!

KazaKhan's picture

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...

wagner's picture

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?