Fiber and Fruit Bread

Linda Nye, MPH, RD, LD
Via-Christi HOPE, Wichita, KS

2-pound bread machine loaf
1 1⁄2 cups water (80ºF)
2⁄3 cup 100% bran cereal (All-Bran® Extra Fiber cereal)
1 egg, beaten
1⁄4 cup honey
1 1⁄4 cups bread flour plus 1-2 tablespoons
3 tablespoons wheat gluten
1 cup wheat bran (unprocessed Miller’s Wheat Bran)
2 cups whole wheat flour
1⁄4 cup flaxseed meal
1 1⁄4 teaspoons salt
3 tablespoons nonfat dry milk powder
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground cinnamon
1 package active dry yeast (21⁄4 tsp.)

Fruit and Nut Mixture:
1⁄3 cup dried blueberries
1⁄3 cup finely chopped, dried apricots
1⁄3 cup dried cranberries
1⁄2 cup chopped walnuts

  1. Have ingredients at room temperature. Accurately measure all ingredients. For flour, first stir, then spoon into a dry measuring cup and level off with a knife or spatula.
  2. Add water to bread machine pan; stir in cereal; let soak 5 minutes. Add remaining ingredients, except fruit and nut mixture, to pan. Program bread machine on Whole Grain cycle; light crust color. DO NOT program the machine on the delayed cycle because of food safety concerns.
  3. Check the dough after 4-5 minutes. The dough should form a soft ball around the kneading blade. If it is too dry, add liquid 1⁄2 to 1 tablespoon at a time, if it is too sticky, add 1 tablespoon flour at a time until right dough consistency is reached.
  4. For machines with a Fruit/Nut signal, add the fruit and nut mixture at the audible signal or add them near the end of the kneading stage.
  5. Remove baked bread from pan and cool on wire rack.

Makes 1 (2-pound) loaf, 16 slices.

Note from Linda: I like to replace the water with cranberry juice.

Nutrition information per serving: One slice provides approximately 191 calories; 6 g protein; 37 g carbohydrate; 4 g fat (.43 g saturated); 13 mg cholesterol; 2 mg iron; 6 g dietary fiber; 47 mcg folate and 203 mg sodium.

Choose fiber-rich fruits, vegetables and whole grains often.