Other high-fiber flour options include those made from soy or barley… or specialty flours such as spelt (an ancient cereal grain native to southern Europe), amaranth (a highly nutritious green annual once considered a weed in the U.S.) and quinoa (a staple of the ancient Inca Indians, now hailed as the \”super grain\” of the future).
These flours, available in health food stores or larger groceries, usually include recipes or suggestions on the packaging for their use.
The higher-fiber flours do not form gluten, however, as bread flour or all-purpose flour do. The result is a denser loaf that does not rise as high. But a product called \”vital gluten\”, found near specialty flours on grocery shelves, will fix that. Two tablespoons added to a 3-cup flour loaf will enhance the rise and texture of the bread.
These specialty flours may also alter the water-binding capacity of your dough. Check your dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.
Seeds that add flavor and give texture to bread are another way to boost fiber. Two tablespoons of sesame, poppy, caraway or sunflower seeds will each add 1-2 grams of fiber. For even more, try flaxseed—2 tablespoons adds 6 grams of fiber.
Make these additions when your bread machine gives the audible alert, signaling the beginning of the final knead cycle, so that the seeds are gently mixed into the dough.
These are just a few of the many ways to boost the fiber in your bread.