High Protein Pain aux Noix
Elevate your bread game with this High Protein Pain aux Noix, a wholesome twist on the classic walnut loaf! Packed with whole wheat and bread flours, this hearty recipe gets a nutritional boost from whey protein powder and vital wheat gluten, making it perfect for health-conscious bakers who crave both flavor and fuel. The addition of olive oil and honey lends a subtle touch of richness and sweetness, while crunchy chopped walnuts add texture and nutty depth. With a simple kneading process and two rises that ensure a tender crumb, this artisan-style bread bakes to golden perfection in just 35 minutes. Ideal for breakfast, post-workout snacking, or pairing with your favorite savory spreads, this walnut bread combines rustic charm with high-protein power for a loaf that's as nourishing as it is satisfying.
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Recipe Information
Ingredients
- 300 grams whole wheat flour
- 200 grams bread flour
- 100 grams whey protein powder
- 7 grams instant yeast
- 10 grams salt
- 350 milliliters warm water
- 30 milliliters olive oil
- 100 grams walnuts, roughly chopped
- 15 grams honey
- 15 grams vital wheat gluten
Instructions
In a large mixing bowl, combine the whole wheat flour, bread flour, whey protein powder, instant yeast, salt, and vital wheat gluten. Stir the dry ingredients together until well mixed.
In a separate bowl, mix the warm water, olive oil, and honey until the honey is dissolved.
Make a well in the center of the dry ingredients and slowly pour in the liquid mixture. Stir with a wooden spoon or spatula until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough becomes smooth and elastic.
Gently fold in the chopped walnuts, kneading only until they are evenly distributed throughout the dough.
Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Once risen, turn the dough out onto a floured surface and gently deflate it. Shape the dough into a round loaf.
Transfer the shaped loaf onto a baking sheet lined with parchment paper. Cover it with a towel, and let it rise again for 30 minutes.
Preheat your oven to 220°C (430°F). Just before baking, lightly score the top of the loaf with a sharp knife to allow it to expand properly in the oven.
Bake the loaf in the preheated oven for 35 minutes, or until the bread is a deep golden color and sounds hollow when tapped on the bottom.
Remove the bread from the oven and cool it on a wire rack before slicing and serving.
Nutrition Facts
Calories |
3177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 4127 mg | 179% | |
| Total Carbohydrate | 409.8 g | 149% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 21.1 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2467 mg | 52% | |
*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.
