Fiber Bread

This bread is great for those who need to increase their fiber intake. I make it with white flour and add fiber because I like it very soft. If you want to make it with wholemeal flour, my suggestion is to use half wholemeal and half white so it doesn’t get too heavy.

Ingredients (for the measurements below, use a 200ml measuring cup):

• 2/3 cup of water at room temperature;
• 1 tablespoon of honey;
• 1 dessert spoon of salt;
• 1 tablespoon of softened butter or margarine;
• 2 to 3 cups of common wheat flour;
• 1/3 cup of wheat bran;
• 1/3 cup of oats;
• 2 tablespoons of flaxseed;
• 1 tablespoon of granulated dry yeast (suitable for breads).

Mix all the ingredients and add the flour little by little until the dough comes away from your hands and becomes a uniform ball. This dough has to knead for about 5 minutes guys (oh how tired!). Kneading is making that movement where you pull the dough towards you with your fingers and push it with the palm of your hand.

Let it rest, in a bowl, preferably in a stuffy, wind-free place (inside the turned off oven or microwave) for about 1 and 1/2 hours, or until it doubles in volume (this time may vary depending on the room temperature) . When the dough has risen, give it a few punches (about 4) lightly to release the air. She will wither.

Shape the bread into the shape you prefer (I used it in an English cake pan) and let it rise for another 1/2 hour.

Until it gets big like this:

Bake in a preheated oven at 180º (in mine, which is weak, I set it at 200º) for around 40 minutes or until it is well baked. Remembering that each oven has its peculiarities and the time may vary.

I love this bread! The shell is crunchy and the inside is VERY soft!