Make a high fibre loaf of your favorite bread recipe. This guide will help you adapt your favourite bread recipe to suit your needs. All bread baking relies on a ratio of two to one with regard to flour vs. moisture. To add more fiber, which is dry like flour, you must substitute it for some of the flour specified in the recipe. Salt, yeast and sugar specified in bread recipes are there not only for flavoring, but for the chemical reactions they produce in order to make your bread rise correctly, so they cannot be substituted.
Read your favorite bread recipe through entirely, even if you have made it many times before. It is important that you understand exactly what goes into each part of making the bread.
Sprinkle in 1 tbsp. of flour at a time if the bread is too moist, or 1 tsp. of water at a time if the dough is too dry. Keep mixing after each addition, and observe any changes to the dough. Bread dough -- unless otherwise described by your recipe -- should generally be smooth and elastic when it is the right consistency.