This bread has nearly 14 g of protein a slice. A SLICE. Add peanut butter and you’ve got an (incredible) snack with around 18 g of protein! Pretty good. It will be guaranteed to keep you fuller for longer too.
One thing I love about this loaf is that I can’t taste the protein. I have had protein breads in the past where all I can taste is unflavoured pea protein. Yuck. The combination of white and whole-wheat flour and vital wheat gluten completely masks the taste – making a delicious loaf.
If you want your bread to rise, add warm water and sugar to the yeast to check if it is active. If the yeast bubbles after 10 minutes, use it. If it doesn’t, don’t. You need to go and buy more. Bad luck.
This makes a BIG loaf. If your bread tin is small, it might be a good idea to split the dough in two.. or cut the recipe in half. Your choice. Just cut the cooking time in half too… unless you like burnt bread!
I like to slice my loaf, place sheets of greaseproof paper in between, wrap up and freeze. Then I can easily grab a slice and pop it in the toaster. This also prolongs the shelf life so I can keep it for a lot longer. Win-win.
- 7 g Dry Yeast + 250ml Warm Water
- 5 g Sugar
- 350 g Strong White Flour
- 150 g Strong Whole-Wheat Flour
- 75 g Pea Protein
- 200 g Vital Wheat Gluten
- 400 ml Warm Water
- In a small bowl mix 250 ml warm water, yeast and sugar
- Leave for 10 minutes
- Combine all the dry ingredients in a large mixing bowl
- Make a well in the middle of the bowl, add yeast mixture and ¾ of the 400 ml water (add the rest only if needed)
- Knead for 15 minutes on a lightly floured surface
- Leave to rise in a large floured bowl for 2-3 hours in a warm place
- Knock back the dough for a few minutes and place in bread tin and leave to rise for a further 30 mins
- Bake in a preheated oven at 180oC for 45-60 minutes
- Leave to cool before slicing
Per serving | 145 cal | 13.6 g protein | 21.2 g carbs | 0.7 g fat |