The Vintage Kitchen: Easy 10 Minute High Protein Bread


I enjoy making bread, I tend to stick with a really, really simple recipe and adjust to whichever kind of loaf I want. This is the easiest recipe there is and you can make this 'in the shake of a lamb's tail' (I love that phrase). 

I recently got sent That Protein, I Heart Pumpkin Seed Protein Powder with Chia Seeds. I'd never used it before but I do use a lot of ground seeds and nuts in my breads anyway, I think it's a dead easy way to get your omegas without too much fuss. One of the main things that made me want to try this was the fact that my mum is a vegetarian, she always struggles with her protein intake so I wanted to see if I could make her a really nice high protein loaf that she could enjoy.

That Protein are a local company in Belfast supplying quality seeds and proteins for smoothies, shakes and all sorts of recipes.

I decided to make bread and I wanted to share with you all how you can use milled seed to add to any breads you're baking.


Here's the basic recipe, you can work off this so easily.

500g any flour- I use wholemeal but you can use anything you want
For protein bread substitute 100g of flour for milled seed protein mix
7g sachet of dried yeast
1 tsp salt
2 tbsp olive oil
1 tbsp honey

1.Put flour, yeast and salt into a bowl, mix together. Stir 300ml warm water with the olive oil and honey. Stir into the dry ingredients.
Add milled protein seeds into the flour and mix up with the flour as normal. 

2. Turn dough out onto a floured surface and knead well for 5 minutes until dough isn't sticky anymore. 

3. Oil loaf tin, place dough inside. Cover dough with a plastic bag, leave somewhere warm. Leave for an hour to let the dough rise. 

4. Heat oven to 200 degrees, slash the top of the loaf to make diamond shapes then bake for 30-35 minutes.

5. When taking bread out flip it over and tap the bottom, the bread should sound hollow and feel dry.



Hints and Tips

If you wish to make protein bread for yourself here's some things that I found. The chia seeds in the mix tend to absorb water, chia seeds absorb about 10 times their weight in water I've taken the seeds by themselves before and you have to drink a lot to balance them out. In this recipe though the chias absorb a lot of the water from the mix so don't be scared to add more water to get the consistency of normal dough.

The protein makes the bread denser in texture, it's really nice but reminds me more of a wheaten bread than a loaf. I would suggested using a bit more oil and doing a really brisk knead to try and break up the texture.

I've shown a picture of the bread above, it was very tasty. The consistency works well, I'd definitely recommend That Protein if you'd like to up your omegas.

Let me know how you get on

Much Love





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