High Protein Italian Herb and Cheese Bread
Elevate your bread-baking game with this nutritious and flavorful **High Protein Italian Herb and Cheese Bread**. Packed with muscle-building ingredients like *whey protein isolate* and *vital wheat gluten*, this wholesome loaf combines soft, satisfying texture with the fragrant allure of *dried Italian herbs*. A blend of *grated Parmesan and Mozzarella cheeses* infuses every bite with a savory, cheesy richness, while a golden crust brushed with beaten egg adds irresistible visual appeal. Perfectly balanced with the hearty goodness of *whole wheat flour* and a touch of natural sweetness from *honey*, this bread is not only high in protein but also bursting with bold, Italian-inspired flavor. Whether served as a warm side to soups and pastas, or used to craft protein-packed sandwiches, this recipe is a deliciously functional choice for health-conscious home bakers.
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Recipe Information
Ingredients
- 1 cup Warm water
- 1 package Active dry yeast
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1.5 cups Whole wheat flour
- 0.25 cup Vital wheat gluten
- 0.5 cup Whey protein isolate
- 1.5 teaspoons Salt
- 1.5 tablespoons Dried Italian herbs
- 0.75 cup Grated Parmesan cheese
- 0.5 cup Grated Mozzarella cheese
- 1 large Egg, beaten
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and honey. Stir well and let it sit for about 5 minutes until the yeast starts to foam.
Add olive oil to the yeast mixture and mix gently.
In a separate bowl, mix together the whole wheat flour, vital wheat gluten, whey protein isolate, salt, and dried Italian herbs.
Gradually add the dry ingredients to the wet mixture, stirring continuously until a dough begins to form.
Stir in the Parmesan and Mozzarella cheeses, and continue to knead the dough until it becomes smooth and elastic, about 8-10 minutes. If the dough is too sticky, add a bit more whole wheat flour.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free place for about 1 hour, or until it doubles in size.
Punch down the dough, then transfer it to a floured surface. Shape the dough into a loaf and place it on a parchment-lined baking sheet or in a greased loaf pan.
Cover the dough with a damp cloth and let it rise again for 30-40 minutes, until nearly doubled.
Preheat your oven to 375°F (190°C).
Brush the top of the loaf with the beaten egg, which will give the bread a nice golden crust when baked.
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden and the loaf sounds hollow when tapped.
Remove from oven and allow the bread to cool on a wire rack before slicing.
Serve the bread as a delicious side or use it to make high-protein sandwiches.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 5123 mg | 223% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 39.3 g | ||
| Protein | 163.1 g | 326% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1496 mg | 115% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1400 mg | 30% | |
*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.
