Hi Protein Honey Wheat Bread
Elevate your homemade bread game with this Hi Protein Honey Wheat Bread, a wholesome and nutritious loaf perfect for health-conscious bakers. Packed with high-protein ingredients like vital wheat gluten and unsweetened whey protein powder, this recipe effortlessly combines the hearty flavor of whole wheat with a touch of natural sweetness from honey. Carefully kneaded to achieve a soft, elastic texture, this bread rises to perfection for a light, fluffy crumb. Whether you're crafting sandwiches, avocado toast, or enjoying it plain, this protein-packed bread is an excellent source of energy to fuel your day. Ready in just under two hours, this recipe is a satisfying blend of flavor, nutrition, and versatility.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 3 tablespoons Vital wheat gluten
- 1 cup Unsweetened whey protein powder
- 2.25 teaspoons Instant yeast
- 1.5 teaspoons Salt
- 1.25 cups Warm water (110°F/45°C)
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1 large Egg
Instructions
In a large mixing bowl, whisk together whole wheat flour, vital wheat gluten, whey protein powder, instant yeast, and salt.
In a separate bowl, combine warm water, honey, olive oil, and the egg. Whisk until the honey has dissolved.
Gradually pour the wet ingredients into the dry ingredients while stirring with a wooden spoon or dough hook attachment on a stand mixer to form a shaggy dough.
Knead the dough for 8-10 minutes by hand on a floured surface or using the dough hook on medium speed until it becomes smooth and elastic. If the dough is sticky, add a little more flour, 1 tablespoon at a time.
Shape the dough into a ball, then place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until it doubles in size.
Punch down the dough to release the air, then shape it into a loaf. Place the loaf seam-side down into a greased 9x5-inch loaf pan.
Cover the pan with a clean kitchen towel and let the dough rise again for 30-40 minutes, or until it rises slightly above the rim of the pan.
Preheat your oven to 375°F (190°C) during the second rise.
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4078 mg | 177% | |
| Total Carbohydrate | 317.8 g | 116% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 44.3 g | ||
| Protein | 273.6 g | 547% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 984 mg | 76% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2851 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
