High protein bread recipe | Jamie Oliver bread recipes (2024)

FAQs

What bread is best for high-protein? ›

There are a few bread options that are the highest in both protein and fiber content. This includes sourdough bread, 100% whole wheat bread, and sprouted bread. One slice of traditional white bread often contains less than 1 gram of fiber.

Add vital wheat gluten: You can add vital wheat gluten to your bread recipe. It's a concentrated form of wheat protein and can significantly boost the protein content. Start by adding around 10g of vital wheat gluten per 500g of flour and adjust based on your preference.

Higher protein flour can absorb more water, it can make the dough more cohesive, stronger, and be able to gain more volume due to the gluten matrix holding more carbon dioxide.

Method. Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork. Slowly, but confidently, bring in the flour from the inside of the well.

100% whole grain breads tend to be highest in protein, and would therefore be best for muscle builders. Bonus points for breads that contain seeds or nuts, or eating bread with a high protein food, like chicken breast or lean beef.

Artisan breads and baguettes with hard crusts are generally made from flour that has an 11% to 13% protein level. Some bakers even prefer an exceptionally strong flour with protein levels 14% or higher for their artisan loaves to provide the best crumb structure and create high-rising, crusty breads.

According to the U.S. Department of Agriculture (USDA), high gluten flour contains the highest amount of protein among wheat flours, at 12.5–14.5% — compared with 12–14% in bread flour 8.7–11.8% in all-purpose flour (3).

Protein powder is a good choice for crafting desserts like cake or cookies or other kinds of baked goods such as bread, pastries, pizza dough, or even pasta.

The blend of flour or flours used to make the sourdough will impact the macronutrient profile. However, a typical 100g portion (approximately two slices) of sourdough contains: 230 kcals/974KJ. 7.8g protein.

Besides reducing its nutritional value, making the texture a bit crispier, and slightly dehydrating it, toasting doesn't do anything substantial to whole grain bread. Although some nutrients are lost, the amount of protein contained in whole grain bread remains the same.

Which Ezekiel bread has the most protein? ›

Ezekiel 4:9 bread is a high-protein bread. Unlike many other breads that might have between 1 and 3 grams of protein per slice,2 Ezekiel's slices contain 5 grams of protein each. The beans used to make the bread enhance the protein content since beans are high-protein legumes.

This product was discontinued. Yes.

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

Introduction. Look, the name is meant to be a bit of a joke, but what I'm talking about is a pitta-like bread, glazed golden with beaten egg and sprinkled with nigella seeds. This is what I make when I'm in mezze-mode.

It adds nutritional value to baked goods. Mainly protein, calcium, and vitamin B12 which are all necessary for a heathy diet. But we don't only look for the nutritional benefits when using milk in our bread dough. The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter.

Most high-protein diets limit grains to a couple of servings a day, so make sure the grains you do eat are pulling their weight. That means staying clear of white bread and pasta, which have little to offer nutrient-wise, when compared with their wholegrain cousins.

Nutritional profile of sourdough

The blend of flour or flours used to make the sourdough will impact the macronutrient profile. However, a typical 100g portion (approximately two slices) of sourdough contains: 230 kcals/974KJ. 7.8g protein.

While many people would assume that the only foods that provide protein in any meaningful quantity are meat, milk and eggs, the fact is that bread has long been recognised as an excellent source of protein. Indeed, bread is a low fat source of protein which is required by our bodies for growth, renewal and repair.