I'm so happy I invented this bread! The recipe makes a great high protein low carb bread with a nice authentic flavor. It's not at all gummy like some gluten based low carb breads are. It's pretty dense and stick-to-your-ribs, almost like Ezekiel, but still has a lovely soft crumb.
It's great for open faced sandwiches and toast. You can combine it with savory spreads or vegan cheese or sweet toppings like low carb fruit. It also goes very well along with a bowl of soup or stew. It freezes great so I like to make a double or triple batch and have some around for a quick meal or snack.
Put all the dry ingredients into a large bowl. Whisk them together and eliminate any lumps of flour. Add the water and olive oil and use a fork to mix everything into a soft, but not sticky ball of dough. Use your hands to knead the dough for a minute or two and then form it into a large roll.
High Protein Spelt Vegan Soda Bread
Grease a small loaf pan with some extra oil and push the roll of dough into it. Turn the roll over and push it in again, so it gets covered in a thin film of oil on both sides. Cover the loaf pan with a towel or cutting board and let the bread rise in a warm place for 90 minutes until it has doubled in size.
Preheat the oven to 180 C or 350 F and bake the bread for 35 minutes until is is nicely brown and sounds hollow when you tap on it. Let the bread cool down slightly and then turn it out of the pan. Wait for it to cool completely before cutting it into slices. It will keep for a few days at room temperature and multiple months in the freezer.
One slice of bread (of 18 slices) contains about 81 kcal, 3, 5 g fat (0, 4 g saturated), 2, 4 g net carbs, 2 g fiber and 8, 5 g protein.Baking your own bread doesn’t need to be complicated. Here’s a foolproof recipe, which can be adapted to your taste. There’s no yeast involved in this recipe but instead a few other kind of exotic ingredients, which aren’t even that exotic to us anymore. The first rather unusual ingredient would be psyllium husks. Those little seeds are an excellent plantal thickener and therefore can be found in many plant-based recipes. Psyllium husks also have positive effects on digestive issues. Another rather unfamiliar ingredient would be teff flour. The first time I’ve ever heared of teff was at an Ethiopian restaurant, where it’s the main ingredient of the soft flat bread (
High Protein Bread Mix
) they serve. The flour doesn’t contain any gluten but still yields a great cohesion and therefore is a good alternative to wheat or other flours. And then there would be red lentils, which aren’t even very exotic in our kitchens. They only aren’t used in bread yet. But ground into flour, lentils are the perfect source of protein for this delicious bread.
You can add other ingredients like spices or nuts & seeds as you like. How about olives, walnuts or dried tomatoes? The possibilities are endless!
I love to eat this bread with a savory spread. If you’re looking for some inspiration, check out my spread recipes. Instead of a loaf you could also form a baguette of the dough and serve it with this delicious avocado herb dip.
Protein Packed Seed Bread {gluten Free, Vegan}
This bread is vegan, gluten-free and due to the lentils rich in protein. Spices and nuts or seeds can be modified to your taste.
I hope you love the recipe – please let me know in the comment section below! Share your remakes on my Facebook page or on Instagram, using the hashtag #food and be sure to tag me (@thisis) so that I can see your creations!
Healthy Pizza with Chickpea Crust and Cashew Cheese | gluten free & vegan Homemade Raspberry Jam Taste the World: Mexican Pepitas (Roasted Pumpkin Seeds)
Paleo Bread (low Carb, High Protein)
Diese Website verwendet Cookies, um dir das Surfen so angenehm wie möglich zu gestalten. Wenn du diese Seite weiter verwendest, gehe ich davon aus, dass dies in Ordnung für dich ist. Akzeptieren Mehr LesenThis high protein bread is all whole wheat with the fluffiest, softest crumb and the perfect, slightly chewy crust. I designed this bread to be really light, not dense and heavy as all-whole-wheat breads can often be. Each slice has 105 calories and 6 grams of protein. The recipe makes two loaves of bread and freezes nicely, but you might have a hard time not finishing it up in a day or two.
This is my go-to high protein and whole wheat sandwich bread, a recipe I've been making for years now, and it's lived on this blog for a decade. I have recently made some tweaks to it, including reducing the proofing intervals from three to two and reducing the amount of vital wheat gluten it uses, which would sometimes result in a chewy crust. For that reason I wanted to reshare it with those of you who believe unreservedly in the joy that an act as simple as baking bread can bring.
Homemade breads are usually far better tasting than anything you can buy, and this one is all that and so much more. It's very light and low-calorie, and you get two loaves for around -- or less than -- the amount of flour you'd typically use for a single loaf. That's because the vital wheat gluten helps the dough rise really high and gives the bread a very fluffy, light texture when baked. It's not just the perfect whole wheat bread, but it's the perfect bread if you are watching what you eat.
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The first time I made this bread I had used a cup of vital wheat gluten in it, and while the crumb was divine, it sometimes caused the crust to get very chewy. This time I've cut down the wheat gluten in half. I tried going lower but wasn't very happy with the rise and texture of the bread, so I really recommend keeping it to at least half a cup for the best results. This way you get the best of both: a soft crumb and a crust with the slightest bit of chewiness.
For those unfamiliar with vital wheat gluten, this is a natural protein found in wheat and it is especially valuable in baking wholegrain breads because it helps them build structure-- in simpler words, it helps them rise. I've explained the role of gluten in bread-baking and the gluten content of various kinds of flours in this old post on myWhole-wheat French Bread.
But to do a quick recap, here's the reason whole wheat bread doesn't rise as well as a bread made with all-purpose flour or bread flour: gluten occurs in the grain's endosperm and all-purpose and bread flours are made by milling the endosperm which automatically gives them a high gluten content. Bread flour, especially, has a very high gluten content, making it ideal for breads (but not cakes).
High Protein Vegan Breakfast
Whole-wheat flour contains not just the endosperm but also the wheat germ and bran which are the outer coatings of the wheat kernel and are devoid of gluten. Since ounce for ounce whole-wheat flour has less milled endosperm in it than more refined flours do, it has a lower gluten content. Adding a bit of vital wheat gluten into the mix helps the bread rise higher and also improves the texture of the whole wheat bread, keeping it from becoming too dense.
While it is entirely possible to make an all whole wheat flour bread without the vital wheat gluten, and I'll share that recipe with you as well in the near future, this bread is way lighter and softer than any whole wheat bread recipe I've ever tried, and it remains my favorite.
Any whole wheat flour is fine, but I would recommend using either a white whole wheat flour or durum whole wheat flour, both of which give a lighter, softer crumb.
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Yeast are single-celled fungi and are living organisms. Kept around too long, or in unsuitable conditions, yeast can die and if that happens your yeast will not bloom or bubble when you add it to lukewarm water. Packages of yeast usually have a use by date, so be sure to check that before you use it.
Another reason the yeast might not bloom is if you used water that was too hot. The water you add to yeast should be warm but comfortable to the touch--between 100 and 110 degrees on a thermometer. Water that's too hot will kill the yeast, rendering it useless for the bread.
A whole wheat dough needs to be kneaded really well for a great texture and flavor as well as for the rise. If you don't knead the dough long enough, you might not get as good a rise.
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Also, don't overproof the bread dough--that could cause your loaves to fall flat in the oven. Stick to the recommended times, going only slightly longer if necessary.
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