High Protein Russian Black Bread
Elevate your bread-making game with this High Protein Russian Black Bread, a hearty twist on the classic recipe that bursts with bold flavors and nourishing ingredients. This artisan-style loaf combines rye, whole wheat, and chickpea flours for a nutrient-rich base, while cooked lentils and vital wheat gluten add an impressive protein boost. Infused with molasses, cocoa powder, espresso, and aromatic caraway seeds, this bread boasts a uniquely deep, earthy taste and an irresistible fragrance. Perfectly balanced between tender and chewy, it’s ideal for hearty sandwiches or served alongside soups and stews. Easy to prepare with wholesome ingredients, this protein-packed bread is a satisfying option for your homemade baking repertoire.
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Recipe Information
Ingredients
- 250 grams Rye flour
- 200 grams Whole wheat flour
- 50 grams Chickpea flour
- 100 grams Cooked lentils
- 10 grams Instant yeast
- 10 grams Salt
- 60 ml Molasses
- 500 ml Warm water
- 15 ml Cider vinegar
- 10 grams Caraway seeds
- 10 grams Cocoa powder
- 5 grams Espresso powder
- 30 grams Vital wheat gluten
- 20 ml Vegetable oil
Instructions
In a large mixing bowl, combine the rye flour, whole wheat flour, chickpea flour, vital wheat gluten, instant yeast, salt, caraway seeds, cocoa powder, and espresso powder. Stir well to distribute the dry ingredients evenly.
In a separate bowl, mix the warm water, molasses, cider vinegar, and vegetable oil until the molasses has dissolved completely.
Pour the wet ingredients into the dry ingredients. Add the cooked lentils and mix until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead it for about 10 minutes, or until the dough is smooth and elastic. The lentils should be fully incorporated into the dough, adding to its texture and protein content.
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and allow it to rise in a warm place for about 1-2 hours, or until it has doubled in size.
Preheat your oven to 220°C (430°F).
Once the dough has risen, punch it down and shape it into a loaf. Place the loaf in a greased bread pan or on a baking sheet lined with parchment paper.
Cover the loaf with a cloth and let it rise again for 30-45 minutes. The bread should almost double in size.
Bake in the preheated oven for 40-45 minutes, or until the bread sounds hollow when tapped on the bottom and has a deep brown color.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4029 mg | 175% | |
| Total Carbohydrate | 468.5 g | 170% | |
| Dietary Fiber | 85.9 g | 307% | |
| Total Sugars | 71.3 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 4503 mg | 96% | |
*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.
