High Protein Curry Bread
Elevate your bread-baking game with this flavorful and nutritious High Protein Curry Bread, a unique twist on traditional loaves that’s packed with protein and bold spices. Made with whole wheat bread flour, pea protein powder, and vital wheat gluten, this bread is a powerhouse of nutrients, perfect for fitness enthusiasts or anyone seeking a hearty, savory treat. Infused with aromatic curry powder, every slice bursts with warm, earthy flavors, making it a delightful addition to any meal or a satisfying snack on its own. Soft, airy, and golden-brown to perfection, this bread is carefully kneaded and baked for a perfect texture that balances fluffiness with a satisfying chew. With a prep and bake time under two hours, it’s the ideal recipe for home bakers looking to combine health, flavor, and effortless versatility. Try it as a sandwich base, a pairing with soups, or simply enjoy it toasted with a pat of butter to experience its mouthwatering charm.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Whole wheat bread flour
- 20 grams Vital wheat gluten
- 40 grams Pea protein powder
- 7 grams Instant yeast
- 10 grams Sugar
- 5 grams Salt
- 15 grams Curry powder
- 250 ml Warm water
- 30 ml Olive oil
Instructions
In a large mixing bowl, combine the whole wheat bread flour, vital wheat gluten, pea protein powder, instant yeast, sugar, salt, and curry powder. Mix well to ensure all dry ingredients are evenly distributed.
Add the warm water and olive oil to the dry ingredients. Stir with a wooden spoon or in a stand mixer with a dough hook until a sticky dough forms.
Transfer the dough to a lightly floured surface. Knead the dough by hand for about 10 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead the dough with the dough hook for about 7 minutes on medium speed.
Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat it with a thin layer of oil.
Cover the bowl with a damp cloth or plastic wrap. Let it rise in a warm place for about 60 minutes, or until the dough has doubled in size.
Once the dough has risen, punch it down to release any air pockets. Transfer it back to the floured surface and gently shape it into a loaf by flattening the dough into a rectangle, then rolling it tightly.
Place the shaped loaf into a greased loaf pan, cover with a cloth, and let it rise again for about 20-30 minutes, or until doubled in size.
Preheat the oven to 180°C (350°F) during the second rise.
Bake the loaf in the preheated oven for 25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5931 mg | 258% | |
| Total Carbohydrate | 234.2 g | 85% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 11.2 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 1362 mg | 29% | |
*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.
