High Protein Homemade Bread with Red Pepper Spread
Elevate your homemade bread game with this High Protein Homemade Bread with Red Pepper Spread—a nutritious and satisfying recipe that pairs hearty whole wheat bread with a smoky, tangy spread. Packed with protein from vital wheat gluten and crunchy sunflower or pumpkin seeds, this bread delivers both flavor and nourishment. The accompanying red pepper spread, made with roasted bell peppers, garlic, and a touch of lemon juice, adds a vibrant, savory kick to every slice. Perfect for a breakfast toast, a healthy snack, or pairing with soups and salads, this versatile recipe offers a delightful balance of wholesome ingredients and irresistible taste. Easy to prepare and ideal for meal prep, it’s the ultimate choice for a high-protein, whole-grain baked treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 cup Vital wheat gluten
- 2 teaspoons Instant yeast
- 1 teaspoon Salt
- 1.5 cups Warm water
- 2 tablespoons Olive oil
- 0.5 cup Sunflower seeds or pumpkin seeds
- 2 whole Red bell peppers
- 2 cloves Garlic cloves
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt (for spread)
- 0.25 teaspoon Black pepper
Instructions
In a large mixing bowl, combine whole wheat flour, vital wheat gluten, instant yeast, and salt.
Gradually add warm water and olive oil to the dry ingredients. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat your oven to 375°F (190°C).
Once the dough has risen, gently punch it down to release air. Add sunflower or pumpkin seeds and knead them into the dough.
Shape the dough into a loaf and place it into a greased 9x5 inch loaf pan.
Cover the pan with a cloth and let the dough rise again for about 30 minutes.
Bake the bread in the preheated oven for about 35-40 minutes or until golden brown and hollow-sounding when tapped.
While the bread is baking, prepare the red pepper spread. Preheat the oven broiler.
Place the red bell peppers on a baking sheet and roast them under the broiler until the skin is charred, turning occasionally for about 10-12 minutes.
Once charred, place the peppers in a bowl and cover with plastic wrap. Let them sit for 10 minutes to steam.
Peel the skin off the peppers, remove the stems and seeds, and place the pepper flesh in a food processor.
Add garlic cloves, extra virgin olive oil, lemon juice, salt, and black pepper. Blend until smooth.
Allow the bread to cool slightly before slicing and serve with the red pepper spread.
Nutrition Facts
Calories |
2155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3521 mg | 153% | |
| Total Carbohydrate | 222.2 g | 81% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 10.8 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2159 mg | 46% | |
*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.
