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

FAQs

How do you add protein to bread? ›

Add seeds or nuts: Incorporate protein-rich ingredients like seeds (e.g., sunflower seeds, pumpkin seeds) or nuts (e.g., chopped almonds, walnuts) into your sourdough bread dough. This not only adds protein but also enhances texture and flavor.

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.

As such a versatile option for a nutritious, filling breakfast, high-protein toast combos can be achieved with just about anything from smoked salmon, capers, and cream cheese to hummus and cucumber or ham, cheese, and tomato. The options are endless!

If a recipe uses fresh yeast and you can only find dried, use this as a guide for 500g flour: 15g fresh = 1 tablespoon dried = 7g fast-action. Fresh and dried yeast require the bread to prove twice, whereas fast-action generally can be shaped, left to prove once, then baked.

Baked goods

And why not try adding whey protein next time you bake bread. White flour is quite low in protein, and by adding whey powder, you add that extra nutritional dimension of protein and increase its nutritional value.

Whole wheat flour is high in protein because it contains the entire wheat berry, including the bran, endosperm, and germ. Bran is naturally high in protein. Typically, whole wheat flour protein percentages range from 13% to 15% or higher. (For reference, King Arthur Baking Whole Wheat Flour is 14% protein.)

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.

Since high protein (strong) flour makes for stronger gluten, it is most suited for breadmaking as it can trap carbon dioxide inside the dough and help it rise more vertically instead of spreading out sideways. The resulting loaf has a larger volume, more open crumb, and chewy texture.

Particularly well-suited for wanton noodles, buns, and white bread, high-protein flour enhances bread volume and fosters a desirable crumb structure.

Made from a mix of hard and soft wheat, all-purpose flour has a moderate amount of protein (9–11%). Meanwhile, the protein content of bread flour—made from hard wheat only—ranges from 11–13%. That small percentage jump might not seem significant, but it makes a big difference in the texture of your baked goods.

What is a good high-protein flour? ›

Peanut Flour

Derived from blanched peanuts, this legume-based flour boasts 14 grams of protein per 1/4 cup, making it one of the high protein flours.

Semolina Flour

This type of flour is typically used to make pasta, but its high protein content also makes it a perfect substitute for bread flour to make bread and pizza dough. Semolina flour comes in coarse, medium, and fine textures and you will want the fine grind for bread making.

This can affect the bread by adding a "yeasty" taste if you put too much into the dough. General amounts of yeast are around 1 - 2 % of the flour, by weight. Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand.

For example, if there is too much yeast, the bread may collapse during baking due to the release of too much gas. Not enough yeast will result in a dense loaf of bread. The type of yeast also determines how quickly the bread will rise. Active dry yeast and fresh yeast are commonly used in baking.

Just remember: the less yeast, the longer the rising time (and/or the warmer the rising temperature). Start by cutting the yeast in your recipe by 50 percent and if the results are reasonable, lower the amount even more next time.

It can be used to bake good breads, though they won't have quite the same structure and texture as bread made from higher-protein bread flour. Add vital wheat gluten, which is primarily made up of wheat proteins, and you can bump your all-purpose flour's protein percentage.

To make a complete protein, try these food combinations:

As a spread: Have your favorite nut or seed butter (e.g., peanut butter, almond butter, sunflower seed butter, etc.) spread on a piece of whole grain bread – for example, peanut butter on whole wheat toast.

Don't add the protein powder directly to the dry ingredients. Basically, add the protein powder to the liquid in the recipe and dissolve it into a hom*ogenous liquid; you can then treat that just like the wet ingredients rather than keeping the protein powder with the dry ingredients.