High Protein Honey Oat Bread
Elevate your homemade bread game with this High Protein Honey Oat Bread, a wholesome and nutrient-packed addition to your recipe repertoire. Made with a blend of whole wheat and all-purpose flours, rolled oats, and whey protein powder, this bread is both hearty and nourishing, perfect for fueling your day. The natural sweetness of honey adds a touch of warmth, while a combination of milk, egg, and vegetable oil ensures a soft and tender crumb. With its light, nutty flavor and impressive protein boost, this bread is ideal for breakfast toast, sandwich-making, or as a satisfying post-workout treat. Simple yet rewarding, this recipe balances the art of bread baking with the convenience of healthy, feel-good ingredients. Whether you're a seasoned baker or a newbie, this high-protein bread is sure to become a household favorite.
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Recipe Information
Ingredients
- 75 grams rolled oats
- 250 grams whole wheat flour
- 100 grams all-purpose flour
- 60 grams whey protein powder
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 240 milliliters warm water
- 60 grams honey
- 30 grams vegetable oil
- 1 egg
- 60 milliliters milk
Instructions
In a bowl, combine rolled oats, whole wheat flour, all-purpose flour, whey protein powder, salt, and instant yeast. Mix well.
In a separate bowl, whisk together warm water, honey, vegetable oil, egg, and milk until the honey is completely dissolved.
Gradually add the wet ingredients to the dry ingredients while stirring with a wooden spoon until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise at room temperature until doubled in size, about 1 to 1.5 hours.
Preheat your oven to 180°C (350°F).
Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan.
Cover the loaf again and let it rise for another 30 minutes until it has risen slightly above the edges of the pan.
Bake the loaf in the preheated oven for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 19.8 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2602 mg | 113% | |
| Total Carbohydrate | 368.8 g | 134% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 55.7 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 445 mg | 34% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2023 mg | 43% | |
*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.
