What was once a flat, unleavened product has evolved into a whole artisan movement and nothing says homemade better than a loaf of freshly baked bread. So experiment and have some delicious fun! Shows the import ance of good nutrition, http://store.honeyvillegrain.com/hi-maize5-in-1-fiber.aspx. As an example, Arnold's Grains & More double fiber 100% Whole Wheat bread's fiber count is 6gms per slice and 90 calories.Â. It is available in the product "Benefiber" as a bulk forming laxative but that could get quite expensive to be adding to bread. That may change the flavor (favorably) and have about the same fiber content without paying the cost of an expensive,highly processed ingredient. Baking with added fiber was on my mental "to-do" list so it all came together. All that said, I've gotten some very good results with some of Peter Reinhart's recipes from his whole grain book using whole wheat flour from my Whisper Mill.  Nicely risen. This bread has 16 grams of fiber per slice – that’s as good as taking fiber supplements. Join the discussion today. †Diets low in saturated fat and cholesterol that include 7 grams of soluble fiber per day from psyllium husk, as in Metamucil, may reduce the risk of … Select dough cycle; press start and allow machine to run complete dough cycle. Join the discussion today. Depending on where you get your banana bread, it can be a health bomb or a health boost. However, there are plenty of companies that make special low-carb bread that you can still use for your morning toast and get plenty of fiber. I did grind some of my own a few years ago but who knows how old the berries were?? I like buying Arnold's WW breads and Thomas's english muffins that are high in fiber- more than your normal "whole grain" products that you can buy.  Does anyone know how they add the extra fiber in their bread products, to make them even healthier. And to make them higher in fiber you can add 1tsp psyllium per cup of flour, or you can add 1 tbsp flax meal or sub in 1/4 c gluten free oats (ground) in each cup of flour. Mixing too much at this stage can make the resulting bread less tender. Adding baking stones and steam to your oven ensures a good rise and the best crust for homemade bread. I want to use white all purpose flour. In retrospect, I may change my flour for this recipe to include rye. clazar123. No change in flavor. Ray. The dough behaved like I had added some rye flour and seemed particularly sticky. All of these methods will work relatively well for you and save you time. thanks RS for all of the technical info.  I'll be sure to read up and do some searching tonight after work.  Thanks Sula for recommending the Hi-maize. However, as a general rule,it's not necessary to be concerned about adding fiber to an already-healthy loaf of bread. If you have a food with 10 grams of net carbs and you add 5 grams of fiber, you're just adding 5 grams of carbs to that food. My goal with this recipe is to instill confidence in even the most amateur bread makers out there. fiber bread (at 50 calories a slice) to their diet daily.1 On average, subjects eating the extra white bread lost 14 pounds (6.26 Kg) and those adding the high-fiber bread lost 19 … does anyone have a particularly good source for buying this stuff? I LOVE the gluten free oatmeal bread on this site. hide. Seeds are a tasty and healthy addition to homemade breads. report . †Diets low in saturated fat and cholesterol that include 7 grams of soluble fiber per day from psyllium husk, as in Metamucil, may reduce the risk of heart disease by lowering cholesterol. Mix well until a sticky dough forms. of people knowing what they are talking about, and willing to do the math for you!  I don't know how to set up spreadsheets, but I bet that would be quite useful too.  I guess I'll need to get my info off of the KA site, as I buy flours in bulk at the co-op. That is one of the biggest reasons I decided to start making some of my own breads!! This bread makes your home smell amazing, and you’ll come back to this classic time and time again. It takes about 9 cups of broccoli flowerets to reach the daily recommended fiber intake. A five gallon batch of good English ale requires about eleven pounds of malted barley grain.  I may just have to suffice in knowing that I am baking with whole grains, without fillers and preservatives, and things we can't even pronounce in my bread. In general, I find that most of the recipes I've seen for freshly ground wheat tend to use a lot of stuff that I prefer to avoid, or at least prefer to be able to avoid.  Like sweeteners, oils, dough conditioners, and other odds and ends.  And they still wind up heavier than I like. For that flour is a six month shelf life a stretch? How about vegetable & fruit peels and pulp, peanut shells and root fibers?  Everyone knows that corn skins go thru unscathed.  Whole sweet corn?  More nuts?Â. As I was reading through the thread a few days ago, I thought of the section on your website describing your "food philosophy.". I am so glad that you like it. save. Fold 1 cup of cooked whole grains into the dough before rising or resting. Oats are naturally low-carb, so you might want to look for an oat bread, or a multi-grain bread that includes oats. The plus side of using wheat (or corn,oat or potato) dextrin vs psyllium husks is that the dextrin doesn't form a gel. 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