High Protein Honey Wheat Bread
Elevate your homemade bread game with this High Protein Honey Wheat Bread, a wholesome loaf packed with a nutritional punch. Made with a blend of whole wheat flour, all-purpose flour, and a boost of vital wheat gluten and unflavored protein powder, this bread delivers a hearty dose of plant-based or whey protein in every slice. Sweetened naturally with golden honey and enriched with olive oil for a tender crumb, this recipe creates a delightfully soft yet sturdy bread perfect for sandwiches or toast. Featuring an optional touch of milk powder for extra softness and a straightforward two-rise method, this loaf is beginner-friendly yet yields bakery-quality results. Whether you're looking for a healthier bread option or aiming to increase your protein intake, this honey wheat bread is the perfect choice for a delicious and nourishing addition to your table.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 3 tablespoons Vital wheat gluten
- 1 scoop Unflavored protein powder (whey or plant-based)
- 2.25 teaspoons Instant yeast
- 1.25 cups Warm water
- 3 tablespoons Honey
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 2 tablespoons Milk powder (optional for extra softness)
Instructions
In a large mixing bowl, combine whole wheat flour, all-purpose flour, vital wheat gluten, protein powder, and instant yeast. Mix well.
In a separate bowl or measuring cup, whisk together warm water, honey, and olive oil until the honey dissolves.
Pour the wet ingredients into the dry ingredients. Stir together until a sticky dough forms.
Add salt to the dough and mix until incorporated.
Knead the dough on a lightly floured surface or in a stand mixer fitted with a dough hook for about 8–10 minutes, until it becomes smooth and elastic.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1–1.5 hours, or until it doubles in size.
Punch the dough down and turn it out onto a lightly floured surface. Shape it into a loaf and place it into a greased 9x5-inch loaf pan.
Cover the loaf pan with a towel or plastic wrap and let the dough proof for another 30–45 minutes, until it rises just about 1 inch above the edge of the pan.
Preheat your oven to 350°F (175°C).
Bake the bread for 30–35 minutes, or until it sounds hollow when tapped on the bottom and has a golden brown crust.
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 |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 3680 mg | 160% | |
| Total Carbohydrate | 418.1 g | 152% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 60.6 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 418 mg | 32% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2078 mg | 44% | |
*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.
