Higher Fiber

 I need to get a little more fiber in my diet, so I've experimented with increasing the whole grain flour and decreasing the white flour in my recipes. I'm also switching my weight measurements to grams so that I it is clear when I am referring to weights (grams) and volume (ounces). I've also changed the order of ingredients in the recipes so that they are in the order that I add them to the bread pan. For the liquids, I have started using plastic measuring cups for the exact quantity instead of reading the volume off the side of a glass 1-cup measuring cup. I think I can get more accurate measurements that way.

Measure with this

Instead of this

For my rye bread recipe, increasing the rye flour ratio works best when combined with increasing the vital gluten.

Rye Bread by weight
Salt	1 tsp
Caraway seeds	1 Tbl
Vital gluten	1 Tbl
Oil	2 Tbl
Water	½ Cup + 1 Tbl
Milk	½ Cup
Rye flour	340 g
White bread flour	100 g
Sponge

Whole Wheat by weight
Salt	1 tsp
Oil	2 Tbl
Water	¼ Cup + 1 Tbl
Milk	½ Cup
Whole wheat flour	340 g
White bread flour	100 g
Sponge