High Protein Pain Blanc
Experience the wholesome goodness of homemade bread with this High Protein Pain Blanc recipe, a nutritious twist on the classic French white bread. Crafted for health-conscious bakers, this loaf incorporates whey protein isolate and vital wheat gluten to deliver a boost of high-quality protein while maintaining a light, airy crumb and tender texture. Perfect for sandwiches or as a companion to soups and salads, this bread is easy to prepare with a straightforward kneading and proofing process. The addition of olive oil lends a subtle richness, while the crisp golden crust is enhanced by steam baking for bakery-quality results. Whether you're seeking a nutritious alternative or simply savoring homemade goodness, this high-protein bread pairs functionality with flavor in every slice.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 50 grams Whey protein isolate
- 30 grams Vital wheat gluten
- 230 ml Water
- 7 grams Dry yeast
- 10 grams Sugar
- 7 grams Salt
- 15 ml Olive oil
Instructions
In a small bowl, mix the dry yeast with sugar and 50 ml of warm water. Let it stand for about 10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour, whey protein isolate, and vital wheat gluten. Stir until well integrated.
Add the yeast mixture, salt, remaining water, and olive oil into the flour mix. Stir with a wooden spoon until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
Place the kneaded dough into a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
Once risen, punch down the dough to deflate it, then shape it into a boule (round loaf) or elongate it for a batard (oval loaf).
Lightly oil a baking sheet or line it with parchment paper, and place the shaped dough onto it. Cover with a damp cloth and let it rise again for about 30 minutes.
Preheat the oven to 220°C (430°F). If you prefer a more traditional crust, place a shallow ovenproof dish with water on the lowest rack.
Once the dough has gone through its second rise, slash the top with a sharp knife to allow for expansion during baking.
Bake in the preheated oven for about 25 to 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 247.3 g | 90% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 12.3 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 760 mg | 16% | |
*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.
