Power-Packed High Protein Bread
Discover the perfect blend of nutrition and indulgence with our high protein bread recipe that's taking the health food world by storm!
Equipment
- Stand mixer with dough hook
- 9x5 inch loaf pan
- Digital kitchen scale
- Instant-read thermometer
- Dough scraper
Ingredients
- 3 cups bread flour
- 1 cup vital wheat gluten
- ½ cup quinoa flour
- ¼ cup hemp seeds
- 2 tablespoons chia seeds
- 2 teaspoons instant yeast
- 1½ teaspoons salt
- 1 cup warm water
- ½ cup Greek yogurt (2% fat)
- 2 large eggs
- 2 tablespoons honey
- 2 tablespoons olive oil
Instructions
Preparation Phase:
- In a large bowl of your stand mixer, combine the bread flour, vital wheat gluten, quinoa flour, hemp seeds, chia seeds, yeast, and salt.
- In a separate bowl, whisk together the warm water, Greek yogurt, eggs, honey, and olive oil until well combined.
Mixing and Kneading:
- Add the wet ingredients to the dry ingredients.
- Using the dough hook attachment, mix on low speed for 2 minutes until combined.
- Increase speed to medium and knead for 8-10 minutes until the dough becomes smooth and elastic.
- The high protein bread dough should pass the window pane test.
Rising and Shaping:
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 60-90 minutes until doubled in size.
- Punch down the dough and shape into a loaf.
- Place in a greased 9x5 inch loaf pan.
- Cover and let rise for another 45-60 minutes.
Baking:
- Preheat oven to 375°F (190°C).
- Bake the high protein bread for 40-45 minutes until golden brown.
- Internal temperature should reach 190°F (88°C).
- Cool completely before slicing.
Notes
- Store the high protein bread in an airtight container at room temperature for up to 3 days.
- Freeze sliced bread for up to 3 months.
- Pre-slice before freezing for easy portioning.