High Protein Whole Wheat Multiseed Bread
Elevate your baking game with this High Protein Whole Wheat Multiseed Bread recipe—perfect for health-conscious foodies and avid bakers alike! Packed with nutritious whole wheat flour, plant-based protein powder, and a delectable blend of seeds like sunflower, pumpkin, flax, sesame, and chia, this bread is a protein-rich powerhouse that doesn't compromise on flavor. Enhanced with vital wheat gluten for a soft, fluffy texture and a touch of honey for natural sweetness, it's an ideal choice for breakfast, sandwiches, or a hearty snack. The warm, nutty aroma of freshly baked bread combined with a decorative, crunchy seed topping makes this recipe both delicious and visually stunning. Whether you're meal-prepping or simply craving artisan bread, this easy, no-fuss recipe delivers wholesome goodness in every slice!
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Recipe Information
Ingredients
- 400 grams Whole wheat flour
- 25 grams Vital wheat gluten
- 60 grams Mixed seeds (e.g., sunflower, pumpkin, flax, sesame, chia)
- 300 milliliters Warm water (approximately 40°C)
- 2 tablespoons Olive oil
- 2 tablespoons Honey (or maple syrup for a vegan alternative)
- 1 teaspoon Salt
- 2.5 teaspoons Instant yeast
- 30 grams Unsweetened plant-based protein powder (e.g., pea or hemp)
- 2 tablespoons Additional seeds for topping
Instructions
1. In a large mixing bowl, combine the whole wheat flour, vital wheat gluten, unsweetened plant-based protein powder, and salt. Stir well to evenly distribute the dry ingredients.
2. In a separate small bowl, mix the warm water, honey (or maple syrup), and olive oil. Sprinkle the instant yeast over the liquid and let it sit for 5 minutes until frothy.
3. Gradually pour the yeast mixture into the bowl with the dry ingredients. Begin mixing the dough with a wooden spoon or your hands until a sticky dough forms.
4. Add the mixed seeds into the dough and knead for about 8-10 minutes on a floured surface, or use a stand mixer with a dough hook for about 5-6 minutes. The dough should be slightly sticky but elastic and smooth.
5. Lightly grease a large bowl with olive oil and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for 1 hour, or until doubled in size.
6. Punch down the risen dough and shape it into a loaf. Place the loaf into a greased or parchment-lined 9x5-inch (23x13 cm) loaf pan.
7. Cover the dough again and let it rise for 30 minutes, or until it rises just above the edge of the loaf pan.
8. Preheat your oven to 190°C (375°F). Brush the top of the dough with a little water and sprinkle the additional seeds evenly over the surface for a decorative and crunchy topping.
9. Bake the bread in the preheated oven for 35-40 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2603 mg | 113% | |
| Total Carbohydrate | 348.8 g | 127% | |
| Dietary Fiber | 62.4 g | 223% | |
| Total Sugars | 39.0 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 2277 mg | 48% | |
*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.
