High Fibre Bread

by Tarla Dalal

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This is a good alternative to white bread that is made from refined flour. It is not as soft as white bread, but it does have a rich earthy taste and is crumbly. I love toasting the slices and smearing strawberry jam over them. During your second trimester, your appetite will increase and you may also start having digestive problems. This bread is full of fibre and protein which will satisfy your appetite and can also help to relieve your constipation problems. Wheat bran is available at large supermarkets or at health food stores.

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Preparation Time: 15 mins.
Baking Time : 45 mins.
Baking Temperature: 160°C (320°F).
Makes 1 loaf (approx.12 slices)
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Ingredients

1 1/2 cups whole wheat flour (gehun ka atta)
1 3/4 cups quick cooking rolled oats
2 1/4 cups wheat bran
3/4 cup softened butter
salt to taste
1 tsp oil for greasing

Method

Combine the flour, oats and wheat bran in a large bowl and mix well.
Add the butter and salt and rub it into the flour using your fingertips till the butter is evenly distributed in the flour mixture.
Add 1½ cups of water and knead into a dough.
Add the oil and knead again.
Roll the dough into a long loaf approximately 75 mm. (3") in width and place on a greased baking tray.
Bake in a pre-heated oven at 160°C (320°F) for 45 minutes till the crust is golden brown in colour.
Cool and cut into slices.

Tips

VARIATION : HIGH FIBRE BHAKHRI
I also made bhakhris out of this dough and I enjoyed them with vegetable.
Make them exactly as you would make parathas over a slow flame but do not add oil to cook them as the dough has plenty of butter.
You can make about 20 bhakhris by dividing the dough into equal portions.

Nutrient values per slice