Scale

¾ cup modified wheat starch

½ cup vital wheat gluten

¼ cup oat fiber

¼ cup whole wheat flour

1 tbsp powdered cellulose (optional for extra fiber boost)

1 tbsp sugar (feeds yeast)

1½ tsp salt

1 tbsp soybean oil or sunflower oil

1 packet (2¼ tsp) instant yeast

1 cup warm water (about 110°F)

1 tsp vinegar (apple cider vinegar preferred)

1 tsp guar gum (optional, for tenderness)

1 tsp sunflower lecithin (optional, for dough smoothness)

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Prepare Ingredients:
- Measure and set out all ingredients. Ensure yeast is fresh and water is warm (not hot).
Mix Dry Ingredients:
- In a large mixing bowl, whisk together modified wheat starch, wheat gluten, oat fiber, powdered cellulose, whole wheat flour, salt, guar gum, and lecithin.
Activate Yeast:
- In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.
Form the Dough:
- Pour the yeast mixture and oil into the dry ingredients. Mix to form a shaggy dough.
Knead the Dough:
- Knead by hand for 5–7 minutes or in a stand mixer for 3–5 minutes until smooth and elastic.
First Rise:
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled (about 1–2 hours).
Shape & Second Rise:
- Punch down dough gently, shape into a loaf, and place in a greased bread pan. Let rise again for 30–45 minutes.
Bake:
- Bake in a preheated oven at 350°F (175°C) for 25–35 minutes until golden brown and hollow-sounding when tapped.
Cool:
- Cool completely on a wire rack before slicing for best texture and crumb.