High Protein Bread- 218gm Of Protein Goodness
High protein bread? Sounds like something only a professional can make, right? But what if I told you, the recipe for a homemade protein bread is damn easy to make!
Of course, you will need a few trials and errors, but that’s true for any recipe. I went the extra mile and did all the possible trials and errors for you with different ingredients.
The real question is, does bread have protein? The regular white/brown/sweet bread wouldn’t be your true source of protein. They only offer 3g (approx) of protein per slice.
I wanted something bigger, better, and full of protein. And, that’s when I ended up with a recipe providing 20g of protein per slice! Yes, you heard it right!!
For this recipe, I used ground flaxseed, cottage cheese, vital wheat gluten, and bread flour. My homemade protein bread was an INSTANT HIT! (After 5 failed attempts, mind you!)
Most of the ingredients in this recipe have minimal carbohydrate except for bread flour. If you want to completely cut down on carbs, switch bread flour with extra flaxseed flour and oats fibers.
By switching bread flour with oat fibers, your protein bread is not only rich in protein, but also becomes completely keto.
I chose bread flour because I don’t mind carbs in my diet, and also because it offers a decent amount of protein to the recipe.
Whether you choose oat fibers or bread flour, below is the complete “High Protein Bread Recipe.”
How Much Protein In A Slice Of Bread?
Let’s calculate:
- 225 grams of cottage cheese: 25g protein
- One cup egg white: 26g protein
- 125 grams of ground flaxseed: 23g protein
- 175 grams of vital wheat gluten: 131g of protein.
- 100 grams of bread flour: 13g protein
With bread flour, you make a loaf that’s 216g protein-rich, where each slice (15 per loaf) will give you 10-12 grams of protein. Can you imagine? The recipe is fulfilling, healthy, and tastes just like bread!
Related Article: Treat yourself with sweet carbs, and try these delicious “Christmas cookies.”
Why should you absolutely try this bread with high protein?
– Baking is therapeutic! Trust me, watching your loaf rise at the first try is something that will bring you great comfort, especially if you are into baking.
– Full of protein, and that’s our main purpose for this recipe.
– Tastes just like bread, healthy brown bread… but softer, tender, and moist because of the cottage cheese in the recipe.
How Much Protein In Bread Loaf Of This Recipe?
Ground flaxseeds are a rich source of protein without adding on too much carb to your protein bread. The same goes for egg white, cottage cheese, and vital wheat gluten.
100 grams of ground flaxseed will give you a total of 18 grams of protein and only about 29 grams of carbs.
100 grams of egg whites will have 11 grams of protein with only about 0.3 grams of carbs.
100 grams of cottage cheese will have 11 grams of protein with only about 3.4 grams of carbs.
100 grams of vital wheat gluten has 78 grams of protein! Yes; you heard it right, 78 grams, can you IMAGINE IT!? Plus, only 14 grams of carbs.
Bread flour protein content: Although bread flour isn’t our main source of protein for this recipe, it still offers 11g of protein per 100 grams.
Of course, these wouldn’t be our only ingredients. A little bit of salt, sugar, yeast, and your dough is ready to rise and shine.
Ingredients For Protein Bread Recipe
I ordered all my ingredients from Amazon because it’s easy and quick, but I suppose you can find most of these ingredients at the nearest supermarket.
1. 7 gm of Dry yeast (active): Dry yeast will give your bread the proper “bread texture.” At the same time, it will help the dough rise beautifully.
2. 225 gm of cottage cheese: Adding cottage cheese to your recipe will help the bread become super moist and tender but without losing firmness.
Many recipes use milk while preparing their bread dough, but cottage cheese is clearly the dairy winner when it comes to adding protein.
Whole milk only gives you 3.4 grams of protein per 100 grams, cottage cheese adds 11 grams of protein.
3. One cup of egg whites: Not only do egg whites provide multiple nutritional values to your bread, but they also aerate the dough, resulting in lighter and fluffier protein bread.
4. One cup of ground flaxseed (125 grams): Flaxseed is a great source of protein and cuts down on carbohydrates from your recipe.
5. 175 grams of vital wheat gluten: The total would be 125 grams of protein.
6. 100 grams of (high protein) bread flour: Bread flour has a higher protein count than your regular flour.
7. One teaspoon of maple syrup: It will slightly sweeten the bread and add tenderness to the dough.
8. One teaspoon salt: Never skip salt from your baked goodness. They will turn out bland and weird. But, don’t keep it close to the yeast either.
9. 200-250 ml water or until your dough is soft and flexible. You don’t want too tight or dense dough.
10. 2-3 teaspoons of oil.
How To Make Protein Bread | Recipe For High Protein Bread?
You want to take a bigger bowl to prepare this recipe.
1. In a big bowl, take ⅓ cup of warm water and 7 gms of maple syrup (or any kind of sugar). Mix it well, and then add 7 gms of dry yeast (active). Let the yeast activate for a few minutes. You know your yeast is activated once the bubbles start to form.
2. Next, get your mixer and pour one cup of cottage cheese along with one cup of egg whites. Grind together until they have an even consistency.
3. Transfer the cottage cheese+egg white batter into the yeast bowl and mix well.
4. Now, it’s time to add all the dry ingredients. First, add the ground flaxseed followed by vital wheat gluten. Finally, add bread flour with a bit of salt.
5. Pour a few spoons of olive oil before you start mixing.
6. Mix the dry ingredients along with the wet ingredients. Knead well and add water as you need it. It’s alright for the dough to be sticky initially. In fact, it should be sticky when you transfer the dough on a flat pan.
7. Smear oil on the flat board or countertop and transfer the dough above. After transferring the rough dough on a flat board, you want to knead it well until it’s smooth and polished. Vital wheat gluten is often stretchy. So give it time!
8. You want to fold the sticky dough until it binds together. Trust the process! Pull and wrap until you get a smooth and soft finish.
9. Double cover it with a cling film and cloth, and let it rest for an hour. You don’t want a dry dough, so never skip covering. The dough will double in size.
10. Once it doubles in size, remove the cloth and flatten it out on the surface. Remove the air with your fingers and fold from the side.
Next, roll it from the top like you’d roll a bun and let the finishing line rest at the bottom center. This step is crucial to obtain a proper shape for the final results.
11. Get your container, grease it with oil and layer it with parchment paper. Your dough might stick to the base if you only use oil.
12. Once transferred, cover it again with cling film and let it rest for an hour. Your second proofing should make the dough spring back to form if poked. So do the poke test.
13. Sprinkle seeds on top if you’d like!
14. Bake the bread at 220℃ for 30 minutes.
15. Important: Add steam in the oven for your dough. You can simply keep a container filled with water in the bottom layer to add steam or spray water before baking. Your bread is ready!
Related article: Super Moist & Easy Banana Bread Recipe