Homemade bread rich in fiber

The first time I made this bread, I was curious to see if it would turn out well, especially since it has a lot of fiber and a few different ingredients compared to regular bread. It's the kind of recipe that doesn't require special techniques, but you need to pay attention to the order of the steps. With all the fiber, it comes out a bit denser, but it's filling and keeps well for a few days. I used four small loaf pans, but it can also be made in two larger ones.

Quick Info

Total time: about 2 hours
Preparation time: 40-45 minutes (including kneading and rising)
Baking time: about 1 hour
Servings: 4 small loaves or 2 large loaves
Difficulty: easy to medium (involves manual kneading)
Recipe type: homemade fiber-rich bread, suitable for daily consumption

Ingredients

1.5 kg white flour
300 g wheat bran
100 g raw sunflower seeds
50 g rolled oats
1 tablespoon flax seeds
70 g fresh yeast
1 teaspoon salt
1 tablespoon sugar
1 liter lukewarm water
50 ml oil (for the dough and for greasing at the end)

Instructions

1. In a large bowl, sift the flour. Add the salt, wheat bran, rolled oats, sunflower seeds, and flax seeds. Mix everything until evenly distributed.
2. Place the yeast in a small bowl, add a tablespoon of sugar and a little lukewarm water (from the prepared 1 liter), just enough to mix easily. Stir well until you have a smooth paste.
3. Make a well in the middle of the dry mixture in the large bowl. Pour the activated yeast into that well.
4. Begin to gradually add the lukewarm water, mixing with your hands or a sturdy spoon. Don’t pour all the water in at once – leave room to adjust the dough's texture based on how much flour absorbs.
5. Knead the dough for about 10-15 minutes. When it starts to come together, add the oil and continue kneading. You should achieve a soft, elastic dough that doesn’t stick too much to your hands. If necessary, sprinkle a little flour on the surface, but don’t overdo it.
6. Leave the dough in the bowl, covered with a clean towel, in a warm place. The rising should take about 30 minutes, during which the dough should double in size.
7. Once it has risen, divide the dough into four equal parts and place them in small loaf pans, or in two larger pans, depending on what you have available. Don’t pack them too tightly, just place them gently.
8. Let the bread rise in the pans for another 10-15 minutes, still covered, while you preheat the oven.
9. Bake the bread at a moderate temperature (180-190°C, if using a thermostat oven) for about 1 hour. If using larger pans, check that it’s baked in the center before removing it.
10. Remove the bread from the oven and, while it’s still hot, brush each loaf with a little oil. Cover them with a clean towel and let them cool slowly. This will soften the crust and prevent it from becoming too hard.

Why I make this recipe often

It's the kind of bread I use as a base for breakfast or when I want something hearty and filling on the table. It slices well even two days after cooling and goes well with anything – from butter to something more substantial. Plus, it’s made from simple ingredients that I usually have on hand.

Tips and Variations

Tips

- Don’t rush the rising process; if it’s cooler in the kitchen, it might need an extra 10-15 minutes to rise.
- If the dough seems too dense before adding the oil, you can add 1-2 tablespoons of extra water.
- During baking, if the bread crust browns too quickly, you can cover the pans with aluminum foil towards the end.

Substitutions

- You can replace the sunflower seeds with pumpkin seeds or a mix of raw seeds.
- If you don’t have rolled oats, you can skip them, but they help with the final texture.
- Fresh yeast can be replaced with dry yeast, but adjust the amount (typically 1 packet of 10-12 g for 500 g of flour).

Variations

- If you want darker bread, you can substitute 300 g of the white flour with whole wheat flour.
- For extra flavor, you can sprinkle some seeds on top before baking.
- For a fluffier bread, you can slightly reduce the amount of bran (to 200 g).

Serving Ideas

- Great for any kind of sandwich.
- Excellent for toast, with fresh cheese or hummus.
- Pairs well with hearty soups or salads.

Frequently Asked Questions

1. Can I make the dough a day in advance and bake the bread the next day?
I don't recommend it, as dough with fresh yeast performs better when baked the same day. However, if you want to, you can leave it covered in the fridge and take it out 1-2 hours before baking to bring it back to room temperature.

2. How can I be sure the bread is baked?
The bread should sound hollow when you tap the bottom after removing it from the pan. The crust should be golden, not pale. You can also use a toothpick – if it comes out clean, it’s done.

3. Can I reduce the yeast?
For a slower rise and better flavor, you can use less yeast and increase the rising time to 1-2 hours, but don’t reduce it too much if you’re a beginner.

4. Can the bread be made without oil?
You can leave out the oil, but the texture will be denser and the crust a bit harder. The oil helps with elasticity and makes the crust more pleasant.

5. What can I substitute for white flour?
You can combine white flour with whole wheat flour, but don’t replace it completely – if you use only whole wheat, the bread will be very dense and hard to rise. At least half should be white flour for optimal results.

Nutritional Values (estimate)

One slice of bread (from 1/32 of the recipe, approximately 50 g) contains about:
- 110-120 kcal
- 3 g protein
- 20 g carbohydrates
- 2-3 g fiber
- 2 g fat
With a lot of fiber, the bread keeps you full longer. Calories may vary depending on how much oil you use for greasing.

Storage and Reheating

It keeps for 2-3 days at room temperature, wrapped in a towel or in a paper bag. If you want to keep it longer, you can slice the bread and freeze it. To reheat, a slice in the toaster or a few minutes in the oven will bring it back to its original texture, but don’t leave it too long, or it will dry out.

 Ingredients: 1.5 kg white flour 300 g wheat bran 100 g raw sunflower seeds 50 g rolled oats 1 tablespoon flax seeds 70 g yeast 1 teaspoon salt 1 tablespoon sugar 1 l warm water 50 ml oil

 Tags:  homemade bread bread pastry