Is that 22-ounce steak dinner from last night bogging you down? Suffering from a roughage-deficient diet? Move mountains with this high-fiber variation on the 100% whole wheat sandwich bread. Packed with flaxseeds and oat bran, this bread recipe provides the benefits of both soluble and insoluble fiber without the unpleasant side effects of pumpernickel.
If it’s still not obvious why cleaning equipment is involved in the bread name, here’s a video that might help:
Flaxseed and Oat Bran “Broom” Bread – 100% Whole Grain
makes one 8 1/2 x 4 1/2-inch pan loaf
For the Biga (Pre-fermented Dough):
Ingredients Volume Ounces Grams whole wheat flour 1 3/4 cups 8 227 instant yeast 1/4 tsp water, at room temperature 3/4 cup 6 170
Biga (Pre-fermented Dough) Instructions:
Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed.
Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.
For the Soaker:
Ingredients Volume Ounces Grams whole wheat flour 1 1/3 cups + 1 tbsp 6.5 184 oat bran 4 tbsp 1 28 flaxseeds 1 1/2 tbsp .5 14 kosher salt 1 tsp .14 4 water 3/4 cup + 2 tbsp 7 198
Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.
Final Dough Formula:
Ingredients Volume Ounces Grams all of the biga, cut into 12 pieces all of the soaker, cut into 12 pieces whole wheat flour 7 tbsp 2 57 kosher salt 1/2 tbsp .18 5 instant yeast 2 1/4 tsp .25 7 granulated sugar 3 tbsp 1.5 43 olive oil 1 tbsp .5 14 oat bran, for topping (optional)
Final Dough Instructions:
Mix Mix all of the ingredients until evenly incorporated Knead 8 to 10 minutes Rest 5 minutes Knead 1 minute to further strengthen the gluten Bulk Ferment 45 to 60 minutes at room temperature in a lightly oiled bowl, or until 1 1/2 times its size Shape loaf pan shape, in a greased 8 1/2 x 4 1/2 loaf pan Sprinkle the tops of the shaped dough with more oat bran (optional). Preheat Oven 425ºF/218ºC Final Proof 45 to 60 minutes at room temperature, or until 1 1/2 times its size Score the proofed dough immediately before baking (optional). Bake Lower the temperature immediately to 350ºF/177ºC. Bake for 20 minutes. Rotate the loaf if necessary and bake for another 20 to 30 minutes, until the loaf registers 195ºF/91ºC in the center. Cool At least 1 hour
Flaxseed and oat bran broom bread top view.
Flaxseed and oat bran broom bread side view.