Multigrain High-Fiber Bread
The trick to maintaining the light texture of these loaves is to keep the dough slightly sticky while kneading. Adding more flour than what's called for will make your bread too dense.
Makes: 2 loaves, 12 slices each
1 cup old-fashioned oats, uncooked
2 cups warm water (105° F to 115° F)
2 packages active dry yeast
1 Tablespoon sugar
1/2 cup Fibersure ®
1 cup whole-wheat flour
1 cup stone-ground rye flour
1/3 cup flax seeds, ground
1/4 cup light molasses
3 Tablespoons olive oil
2 1/2 teaspoons salt
2 3/4 cups all-purpose flour (approx.)
1 cup pitted prunes, coarsely chopped
1. Preheat oven to 350 degrees
2. Meanwhile, in cup, combine 1/2 cup warm water, yeast, and sugar; stir to dissolve. Let mixture stand until foamy, about 5 minutes.
3. In large bowl, with wooden spoon, stir oats, yeast mixture, Fibersure, whole-wheat flour, rye flour, ground flax seeds, molasses, oil, salt, and remaining 1-1/2 cups warm water until smooth. Gradually stir in 2-1/2 cups all-purpose flour. With hand, knead in bowl until dough comes together.
4. Turn dough onto lightly floured surface and knead until elastic and almost smooth, about 8 minutes, working in remaining 1/4 cup all-purpose flour while kneading (dough will be sticky). Knead in prunes.
5. Shape dough into a ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let dough rise in warm place (80 degrees to 85 degrees F) until doubled in volume, about 1 hour.
6. Punch down dough. Turn dough onto floured surface; cut in half. Lightly sprinkle large cookie sheet (17" by 14") with flour. With hands, shape half of dough on 1 end of cookie sheet to a 10" by 8" rectangle. Fold dough over lengthwise to make a 10" by 4" rectangle. Turn dough seam side down and pinch edges to seal; shape into 11" by 4" loaf. Repeat with remaining dough on other end of same cookie sheet.
7. Cover loaves loosely with greased plastic wrap and let rise in warm place until doubled, about 45 minutes.
8. Preheat oven to 350 degrees F. With serrated knife or single-edge razor, cut six 1/4-inch-deep diagonal slashes across top of each loaf. Lightly dust tops of loaves with all-purpose flour. Bake until loaves are lightly browned and sound hollow when lightly tapped on bottom, about 35 minutes. Transfer loaves to wire rack to cool.
Each serving: About 160 calories (17 percent calories from fat), 4g protein, 30g carbohydrate, 3g total fat (0g saturated), 0mg cholesterol, 225mg sodium, 6g fiber.