25+ Wholesome Fiber Flour Bread Recipes to Boost Your Health

In the quest for healthier eating habits, incorporating fiber into our diets has never been more important.

Fiber is essential for maintaining a healthy digestive system, regulating blood sugar levels, and promoting a feeling of fullness that can help with weight management.

One of the best ways to increase fiber intake is through delicious and wholesome bread recipes made with fiber-rich flours.

This blog article presents over 25 innovative and mouthwatering fiber flour bread recipes that cater to various tastes and dietary needs.

From gluten-free options to whole grain delights, these recipes not only satisfy your taste buds but also provide the nutritional benefits of high fiber content.

Whether you’re a seasoned baker or just getting started, these recipes will inspire you to create homemade bread that nourishes your body and delights your palate.

25+ Wholesome Fiber Flour Bread Recipes to Boost Your Health

Embracing a fiber-rich diet doesn’t mean sacrificing flavor or enjoyment.

With these 25+ fiber flour bread recipes, you can explore a wide range of delicious options that cater to all preferences, dietary needs, and occasions.

From hearty whole wheat loaves to inventive gluten-free alternatives, each recipe is designed to enhance your meals and snacks with added nutrition.

So, roll up your sleeves, dust off your mixing bowl, and start baking your way to better health one slice at a time!

Whole Wheat Banana Bread

This Whole Wheat Banana Bread is a delightful blend of ripe bananas and whole wheat flour, creating a moist and flavorful loaf. Packed with fiber, this bread is perfect for breakfast or a healthy snack. The natural sweetness of bananas reduces the need for added sugar, making it a guilt-free indulgence.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the mashed bananas with the melted coconut oil. Stir in the vanilla extract and egg until well mixed.
3. In another bowl, whisk together the whole wheat flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using, fold in the nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Whole Wheat Banana Bread is not only easy to make but also a nutritious choice for the whole family. The fiber from the whole wheat flour helps with digestion and provides lasting energy, making it a great option to kick-start your day. Enjoy it plain, or add a spread of almond butter for extra protein and flavor!

Flaxseed and Oat Bread

Flaxseed and Oat Bread is a hearty, nutty loaf packed with fiber and omega-3 fatty acids from flaxseeds. This bread is perfect for sandwiches or as a side for soups and salads. The combination of oats and flaxseed not only boosts the nutritional value but also adds a delightful texture.

Ingredients:

• 1 cup warm water (about 110°F/43°C)
• 2 tablespoons honey or maple syrup
• 2 teaspoons active dry yeast
• 1 cup rolled oats
• 1/2 cup ground flaxseed
• 1 1/2 cups whole wheat flour
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

1. In a large bowl, combine warm water, honey, and yeast. Let it sit for about 5 minutes until it becomes frothy.
2. Stir in the rolled oats, ground flaxseed, whole wheat flour, and salt. Mix until a dough forms.
3. Add the olive oil and knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
6. Cover and let it rise for another 30 minutes.
7. Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.
8. Cool on a wire rack before slicing.

Flaxseed and Oat Bread offers a wholesome alternative to traditional bread, brimming with beneficial nutrients. The fiber-rich oats and flaxseed enhance heart health and promote satiety, making this bread a fantastic addition to your meals. Whether toasted with avocado or used for a classic sandwich, this bread is sure to please!

Spelt and Chia Seed Bread

This Spelt and Chia Seed Bread is a deliciously unique recipe that combines spelt flour, known for its nutty flavor and health benefits, with chia seeds, which are loaded with fiber and nutrients. This bread is perfect for those looking to experiment with alternative flours while boosting their fiber intake.

Ingredients:

• 1 1/2 cups warm water (about 110°F/43°C)
• 2 tablespoons honey or agave syrup
• 2 teaspoons active dry yeast
• 3 cups spelt flour
• 1/4 cup chia seeds
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

1. In a large mixing bowl, combine warm water, honey, and yeast. Let it stand for about 5 minutes until it becomes bubbly.
2. Add the spelt flour, chia seeds, salt, and olive oil to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for 1 hour or until it doubles in size.
5. Preheat the oven to 350°F (175°C). Punch down the dough and shape it into a loaf. Place it into a greased 9×5-inch loaf pan.
6. Allow the dough to rise for another 30 minutes.
7. Bake for 35-40 minutes, or until golden brown and hollow when tapped.
8. Remove from the oven and cool on a wire rack.

This Spelt and Chia Seed Bread not only has a wonderful flavor and texture but also provides an excellent source of fiber and nutrients. The spelt flour makes it more digestible for some, while the chia seeds offer a satisfying crunch and additional health benefits. Perfect for toast in the morning or as a base for your favorite sandwiches, this bread is a fantastic way to incorporate more fiber into your diet while enjoying a delicious homemade treat.

High-Fiber Zucchini Bread

This High-Fiber Zucchini Bread is a moist and flavorful treat that cleverly incorporates grated zucchini and whole wheat flour, making it a fantastic way to sneak in some extra veggies. Perfect for breakfast or as a snack, this bread is not only delicious but also high in fiber, promoting good digestion and sustained energy levels.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup vegetable oil or applesauce
• 1/2 cup brown sugar
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the grated zucchini, oil (or applesauce), brown sugar, honey (or maple syrup), eggs, and vanilla extract. Mix well.
3. In another bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This High-Fiber Zucchini Bread is a delightful way to enjoy the benefits of whole grains and vegetables in one delicious loaf. The fiber from whole wheat flour and zucchini not only aids in digestion but also helps keep you feeling full and satisfied. Whether enjoyed warm with a pat of butter or as a healthy dessert, this bread is sure to become a family favorite!

Pumpkin Seed and Rye Bread

Pumpkin Seed and Rye Bread is a hearty and nutritious loaf that incorporates rye flour and crunchy pumpkin seeds, offering a robust flavor and a wealth of fiber. This bread is perfect for sandwiches or served alongside soups and salads, bringing both taste and health benefits to your table.

Ingredients:

• 1 1/2 cups warm water (about 110°F/43°C)
• 2 tablespoons honey or brown sugar
• 2 teaspoons active dry yeast
• 1 cup rye flour
• 1 1/2 cups whole wheat flour
• 1/2 cup pumpkin seeds
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

1. In a large bowl, combine warm water, honey, and yeast. Let it sit for about 5 minutes until foamy.
2. Stir in the rye flour, whole wheat flour, pumpkin seeds, salt, and olive oil. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover it, and let it rise in a warm area for 1-1.5 hours, or until doubled in size.
5. Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
6. Let it rise again for about 30 minutes.
7. Bake for 30-35 minutes, or until the bread sounds hollow when tapped.
8. Cool on a wire rack before slicing.

This Pumpkin Seed and Rye Bread is a nutritious addition to any meal, offering a unique flavor profile and an abundance of health benefits. Rye flour is known for its high fiber content and ability to promote digestive health, while pumpkin seeds provide a good source of healthy fats and protein. Whether used for a hearty sandwich or enjoyed with a spread, this bread is sure to satisfy your cravings while nourishing your body.

Barley and Carrot Bread

Barley and Carrot Bread is a unique and flavorful loaf that combines whole grain barley flour with the natural sweetness of carrots. This bread is rich in fiber, making it a great choice for a nutritious snack or as part of a balanced meal. The carrots add moisture and a hint of sweetness, making this bread a delightful treat.

Ingredients:

• 1 cup grated carrots (about 2 medium carrots)
• 1 cup warm water (about 110°F/43°C)
• 2 tablespoons honey or maple syrup
• 2 teaspoons active dry yeast
• 2 cups barley flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground ginger (optional)
• 2 tablespoons olive oil

Instructions:

1. In a large bowl, combine warm water, honey, and yeast. Let it sit for about 5 minutes until it becomes frothy.
2. Stir in the grated carrots, barley flour, whole wheat flour, baking soda, salt, and ground ginger. Mix until a dough forms.
3. Add the olive oil and knead the dough on a floured surface for about 8-10 minutes until smooth.
4. Place the dough in a greased bowl, cover it, and let it rise in a warm area for 1 hour, or until doubled in size.
5. Preheat the oven to 350°F (175°C). Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
6. Allow the dough to rise for another 30 minutes.
7. Bake for 35-40 minutes, or until golden brown and hollow when tapped.
8. Cool on a wire rack before slicing.

Barley and Carrot Bread is not only a tasty option but also a fantastic way to increase your fiber intake. The unique combination of barley and carrots provides essential nutrients while delivering a satisfying flavor and texture. Enjoy this bread as part of your breakfast, a hearty sandwich, or simply toasted with a spread of your choice. Its health benefits and delicious taste make it a must-try for any bread lover!

Multigrain Bread with Sunflower Seeds

Multigrain Bread with Sunflower Seeds is a hearty, nutritious loaf that combines various whole grains and seeds, providing a wonderful texture and a boost of fiber. This versatile bread is perfect for toast, sandwiches, or served alongside your favorite soup. The sunflower seeds add a delightful crunch and are rich in healthy fats and vitamins.

Ingredients:

• 1 1/2 cups warm water (about 110°F/43°C)
• 2 tablespoons honey or agave syrup
• 2 teaspoons active dry yeast
• 1/2 cup whole wheat flour
• 1/2 cup oat flour
• 1/2 cup rye flour
• 1/2 cup sunflower seeds
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

1. In a large bowl, combine warm water, honey, and yeast. Let it sit for about 5 minutes until frothy.
2. Stir in the whole wheat flour, oat flour, rye flour, sunflower seeds, salt, and olive oil. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
6. Allow it to rise again for about 30 minutes.
7. Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
8. Cool on a wire rack before slicing.

This Multigrain Bread with Sunflower Seeds is a nutritious and satisfying option that delivers a wealth of flavors and textures in every slice. Packed with fiber from the whole grains and the crunch of sunflower seeds, this bread supports digestive health and provides lasting energy. Enjoy it fresh or toasted, and feel free to add your favorite toppings, from avocado to nut butter, for a nutritious snack or meal.

High-Fiber Sweet Potato Bread

High-Fiber Sweet Potato Bread is a deliciously moist loaf that combines the natural sweetness of sweet potatoes with whole wheat flour. This bread is not only rich in fiber but also offers vitamins and minerals, making it a wholesome choice for breakfast or snacks. Its subtle sweetness pairs well with both sweet and savory toppings.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1/2 cup warm water (about 110°F/43°C)
• 2 tablespoons maple syrup or honey
• 2 teaspoons active dry yeast
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon (optional)
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, combine the warm water, maple syrup, and yeast. Let it sit for about 5 minutes until frothy.
3. In another bowl, combine the mashed sweet potato, whole wheat flour, salt, and cinnamon (if using).
4. Add the yeast mixture and olive oil to the dry ingredients, mixing until a dough forms.
5. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. Punch down the dough, shape it into a loaf, and place it in the prepared pan.
8. Allow it to rise for another 30 minutes.
9. Bake for 30-35 minutes, or until golden brown and sounds hollow when tapped.
10. Cool on a wire rack before slicing.

This High-Fiber Sweet Potato Bread is a delightful combination of taste and nutrition, making it an excellent addition to your diet. The natural sweetness of the sweet potatoes reduces the need for added sugars, while the whole wheat flour boosts the fiber content. Perfect for breakfast with a spread of almond butter or enjoyed with a warm bowl of soup, this bread is both comforting and nourishing.

Chickpea Flour Flatbread

Chickpea Flour Flatbread is a gluten-free and fiber-rich option that is both versatile and easy to make. Made from chickpea flour, this bread is not only high in fiber but also a good source of protein, making it a satisfying choice for various meals. Enjoy it as a wrap, with dips, or as a side to your favorite dishes.

Ingredients:

• 1 cup chickpea flour (also known as besan)
• 1 cup water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon cumin powder (optional)
• 1/4 teaspoon black pepper
• Fresh herbs (like parsley or cilantro, optional)

Instructions:

1. In a mixing bowl, combine the chickpea flour, water, olive oil, salt, cumin, and black pepper. Whisk until smooth. If using, stir in chopped herbs.
2. Let the batter sit for about 30 minutes to thicken slightly.
3. Heat a non-stick skillet over medium heat and lightly grease it with oil.
4. Pour about 1/4 cup of the batter into the skillet, spreading it out to form a flatbread.
5. Cook for 3-4 minutes on one side until golden brown, then flip and cook for an additional 2-3 minutes on the other side.
6. Remove from the skillet and keep warm while repeating with the remaining batter.

Chickpea Flour Flatbread is a fantastic addition to your repertoire, offering a nutritious and fiber-packed alternative to traditional bread. The high fiber content from chickpeas supports digestive health, while the protein content helps keep you satisfied. Enjoy it as a base for your favorite toppings, as a wrap for sandwiches, or simply with a dip. This flatbread is not only healthy but also a delightful way to explore new flavors and textures in your meals!

Flaxseed and Almond Bread

Flaxseed and Almond Bread is a nutritious and gluten-free option that packs a powerful fiber punch. Flaxseeds are known for their high omega-3 fatty acid content and fiber, while almond flour adds a rich flavor and additional protein. This bread is perfect for breakfast, as a sandwich base, or as a healthy snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup ground flaxseeds
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup water
• 1 tablespoon olive oil
• 1 tablespoon honey or maple syrup (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, combine almond flour, ground flaxseeds, baking powder, and salt.
3. In another bowl, whisk together the eggs, water, olive oil, and honey (if using).
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Flaxseed and Almond Bread is not only a delicious gluten-free option but also a powerhouse of nutrients. The combination of flaxseeds and almond flour provides a rich source of fiber and healthy fats, making it an excellent choice for maintaining digestive health and keeping you full longer. Enjoy this bread toasted with your favorite spread, or use it as a base for an open-faced sandwich. It’s a versatile and nutritious addition to your diet!

High-Fiber Banana Oat Bread

High-Fiber Banana Oat Bread is a delightful way to enjoy the natural sweetness of ripe bananas while incorporating whole grains and oats. This bread is moist, fluffy, and filled with fiber, making it a perfect option for breakfast or a wholesome snack. It’s simple to make and incredibly satisfying.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the mashed bananas, applesauce, honey (or maple syrup), eggs, and vanilla extract. Mix well.
3. In another bowl, whisk together the rolled oats, whole wheat flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in walnuts or chocolate chips if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

High-Fiber Banana Oat Bread is a fantastic way to start your day or to enjoy as a snack any time. The combination of bananas and oats not only adds natural sweetness but also boosts the fiber content, supporting digestive health and keeping you satisfied. This bread is wonderfully versatile; serve it warm with butter, slice it for toast, or enjoy it plain. It’s sure to become a family favorite!

Quinoa and Buckwheat Bread

Quinoa and Buckwheat Bread is a wholesome, gluten-free option that brings together two nutrient-dense ingredients. Quinoa is a complete protein and high in fiber, while buckwheat flour offers a unique flavor and additional nutrients. This bread is perfect for those looking to enhance their fiber intake while enjoying a delicious and filling loaf.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup buckwheat flour
• 1/2 cup almond flour
• 1/4 cup chia seeds
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 cup water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the cooked quinoa, buckwheat flour, almond flour, chia seeds, baking powder, and salt.
3. Add the olive oil and water, mixing until a thick batter forms.
4. Pour the batter into the prepared loaf pan and smooth the top.
5. Bake for 45-50 minutes, or until the bread is golden and firm to the touch.
6. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Quinoa and Buckwheat Bread is a nutritious and fiber-packed choice that is not only gluten-free but also full of flavor and texture. The combination of quinoa and buckwheat creates a unique bread that is rich in protein and essential nutrients, making it a perfect addition to your meals. This bread is delicious when served warm, toasted, or used for sandwiches. It’s a great way to incorporate more fiber into your diet while enjoying the benefits of whole grains.

Whole Wheat Pumpkin Bread

Whole Wheat Pumpkin Bread is a delicious and seasonal treat that combines the wholesome goodness of whole wheat flour with the natural sweetness of pumpkin. Packed with fiber and nutrients, this bread is perfect for breakfast or as a comforting snack. The warm spices make it a cozy addition to your fall baking repertoire.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup honey or maple syrup
• 1/3 cup vegetable oil or melted coconut oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the pumpkin puree, honey (or maple syrup), oil, eggs, and vanilla until smooth.
3. In another bowl, combine the whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Whole Wheat Pumpkin Bread is not only a delicious treat but also a fantastic way to incorporate more fiber into your diet. The pumpkin adds moisture and nutrients, while the whole wheat flour boosts the fiber content, supporting digestive health. Enjoy this bread fresh out of the oven or toasted with a little butter for a comforting snack. It’s perfect for fall gatherings, holiday brunches, or any time you crave a wholesome and flavorful loaf.

Spelt Bread with Seeds

Spelt Bread with Seeds is a hearty, fiber-rich loaf that features spelt flour, a nutritious whole grain known for its nutty flavor and health benefits. Adding a variety of seeds enhances the fiber content and provides a delightful crunch. This versatile bread is excellent for sandwiches, toasting, or simply enjoying with a spread.

Ingredients:

• 2 cups spelt flour
• 1/2 cup mixed seeds (such as sunflower, pumpkin, and sesame)
• 1 tablespoon flaxseeds
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 tablespoon honey or maple syrup
• 1 cup warm water (about 110°F/43°C)
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, combine warm water, honey (or maple syrup), and yeast. Let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine spelt flour, mixed seeds, flaxseeds, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Stir until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
7. Allow it to rise again for about 30 minutes.
8. Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
9. Cool on a wire rack before slicing.

Spelt Bread with Seeds is a nutritious and delicious option that brings the benefits of whole grains and seeds to your table. Spelt flour is a fantastic source of fiber, and the addition of seeds not only enhances the flavor but also increases the nutritional profile. This bread is perfect for creating hearty sandwiches, toasting for breakfast, or serving alongside soups and salads. It’s a simple yet wholesome way to enjoy fiber-rich bread!

High-Fiber Zucchini Bread

High-Fiber Zucchini Bread is a moist and flavorful loaf that makes excellent use of garden-fresh zucchini. This bread is enriched with whole wheat flour and oats, creating a fiber-packed treat that is both nutritious and satisfying. Ideal for breakfast or as a snack, this zucchini bread is a great way to sneak in extra vegetables.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup applesauce
• 1/4 cup honey or maple syrup
• 1/3 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the grated zucchini, applesauce, honey (or maple syrup), oil, eggs, and vanilla. Mix well.
3. In another bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in walnuts or chocolate chips if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

High-Fiber Zucchini Bread is a delicious and clever way to incorporate more vegetables into your diet while enjoying a sweet treat. The moisture from the zucchini ensures a tender loaf, while the whole wheat flour and oats provide essential fiber for digestive health. This bread is perfect for breakfast, a midday snack, or even dessert. Serve it warm with a smear of cream cheese or simply enjoy it plain. It’s a delightful way to celebrate seasonal produce!

Note: More recipes are coming soon!