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“What's Your Recipe For Protein Bread?”

ASK THE PROTEIN POWDER CHEF
Anna Sward

Ask The Protein Powder Chef: What's Your Recipe For Protein Bread?

I have a passion for weightlifting, nutrition, and great-tasting food. My specialty is cooking with protein powder. Ask me a question and I'll turn it into a delicious, protein-filled recipe!
Q

Hi, Protein Powder Chef! Do You Have a Recipe for Protein White Bread?

Thanks for your question! I get this request often because people on a diet usually cut white bread and pasta almost immediately. Then, pasta and bread become two of the things that dieters miss the most! After all, how do you make a proper sandwich without bread? How do you make toast? What do use to soak up your egg yolks?

You make my protein bread, that's how! Instead of being high in simple carbohydrates like regular bread, my bread is high in protein, fiber, and it's packed with other good nutrients. You can even make it gluten-free by using buckwheat and quinoa instead of oats.

You can play around with this recipe, too! Add flaxseed, nuts, seeds, and herbs to the mix. Rosemary works beautifully in protein bread, as do basil and oregano! You can also add sundried tomatoes, olives, or, well ... anything. The possibilities are endless!

Making my bread is easy too: All you need to do is round up a few basic ingredients, blend them, and pop the batter in the oven. Let's bake!

Protein Bread

Ingredients
Directions
  1. Preheat oven to 320 degrees F (160 C).
  2. Using a handheld blender or mixer, blend together all the ingredients to create a smooth batter.
  3. Pour batter into a small bread loaf tin (I use silicone), and bake it for about 40 minutes or until your knife comes out clean when you stab the bread.
  4. Done!
Nutrition Facts
Serving Size (1 slice)
Recipe yields 10 slices
Amount per serving
Calories 54
Total Fat1 g
Total Carb5.9 g
Protein5.4 g
Notes

As soon as this bread comes out of the oven, cut a slice and spread some grass-fed butter or peanut butter on top! It's delicious.

Also, soak a slice or two in eggs and milk and fry it up for protein French toast! It's amazing with Walden Farms Calorie-Free Pancake Syrup.

Protein Bread PDF (57.4 KB)


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About The Author

Anna's passion for exercise and nutrition inspired her to create proteinpow.com while she was still in the last year of her Ph.D. program.

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Comments

Showing 1 - 25 of 56 Comments

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twd721

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twd721

yes, i cant wait to try it

Mar 18, 2013 6:50pm | report
 
AnnaSward

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AnnaSward

Sweet, enjoyyyy :-)

Mar 19, 2013 9:29am | report
HBDYWI

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HBDYWI

theres actually protein bread out there and most supermarkets sell it. it has 14g of protein per slice. its called p28

Mar 18, 2013 7:31pm | report
 
natewill18

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natewill18

clutch!

Mar 19, 2013 6:49am | report
AnnaSward

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AnnaSward

Yah and down the line it costs a fortune! This is much cheaper AND you can tweak the recipe to add all sorts of stuff like nuts, seeds, flax, herbs, etc.

Mar 19, 2013 9:23am | report
mswhittinghill

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mswhittinghill

BBcom sells P28 Bread and Bagels! They are very good.

Mar 19, 2013 2:40pm | report
Holly444

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Holly444

yeah, but P28 is craaaazzzzy expensive!

Mar 19, 2013 5:02pm | report
E90335i

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E90335i

nice. I will have to try it.

Mar 18, 2013 9:11pm | report
 
nrussell34

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nrussell34

That's not bread, it's an over-sized muffin. Try the recipe below, it'll give you a full sized loaf of 16-18 slices depending on how thin you slice it. The slices are firm enough that even thin slices won't fall apart on you. It toasts well, too. I use this recipe for everything... Loaves, hamburger buns, pita pockets, and pizza dough.

Yeast raised protein bread (Makes 4 loaves)

87 calories
3g fat
8g carb
8g protein
2g fiber

4 c. warm water
4 packs instant yeast
1/8 c. sugar
1/2 c. olive oil
6 large eggs

1 1/2 tbsp salt
1/2 c. flaxseed meal
1/2 c. wheat germ
1/2 c. wheat bran

3 c. vital wheat gluten
3 c. whole wheat flour
1 c. soy flour

Add sugar and yeast to 1 c. water
Let yeast proof for 10 minutes
Add remaining wet ingredients
Stir in grains
Stir in flours

Knead for 10 minutes
Place in warm/moist place to rise for 1 hour
At this point, I wrap in plastic and freeze if I don't plan on baking immediately
Knead for 10 minutes
Place in warm/moist place to rise for 1 hour
Beat down and form into loaf
Bake for 30-40 minutes @ 400�F

Mar 18, 2013 9:40pm | report
 
katrina007

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katrina007

3 CUPS of the gluten??

Mar 19, 2013 6:40am | report
nrussell34

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nrussell34

Actually, the original recipe that I tweaked to create this recipe called for 4-6 c. of gluten, but I was trying to keep the cost under $5/loaf. I've tried it with less gluten and more soy flour, but it doesn't rise as well. Also, of the "flours" the vital wheat gluten has the highest protein to carb ratio.

Mar 19, 2013 7:17am | report
katrina007

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katrina007

Ok just making sure. I have only bought the vital wheat gluten in the small boxes that I am not sure even have 3 cups in them! I will definitely give this a try as it is a true bread. Thanks for posting!

Mar 19, 2013 7:43am | report
nrussell34

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nrussell34

Look in the organic section of the supermarket. Around here, they carry Hodgson Mill in the baking section, but only in a 6.5 oz size, but in the organic section they carry Bob's Red Mill brand, which comes in a 22 oz bag.

Mar 19, 2013 7:52am | report
Shadnic

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Shadnic

What about substituting other flours in place of the whole wheat? Something like buckwheat, or, to be adventurous, even a bean powder like garbanzo? Think it'd work?

Mar 25, 2013 12:29pm | report
nrussell34

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nrussell34

It couldn't hurt to try. The eggs and vital wheat gluten provide a majority of the structure to the bread. The whole wheat flour does as well, but not nearly as much as the other ingredients. If the bread falls flat with the alternate flour, try replacing a portion of it with either the whole wheat flour or more vital wheat gluten.

Mar 25, 2013 12:44pm | report
arch0n

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arch0n

Thanks for this great recipe I subsituted soy flour and 1 cup of wheat for 2 cups of quinoa flour. Gluten gives it a great texture.

Does more gluten gets too chewy or did you only cut it down to cut on cost?

May 25, 2013 6:05am | report
nrussell34

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nrussell34

I haven't tried it with more gluten than the 3 cups. I think when I tried less, I was using 2 cups. I didn't notice much difference in the crumb, aside from the fact that it didn't rise as well.

May 25, 2013 5:18pm | report
hobochan

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hobochan

Is there anything I could use in place of the soy flour?

Aug 10, 2014 11:02pm | report
Tommich89

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Tommich89

Sent the link to my gf. Im good now. :)

Mar 18, 2013 9:41pm | report
 
AnnaSward

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AnnaSward

Hahahhaa

Mar 19, 2013 9:23am | report
natewill18

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natewill18

this is SOOOOOOOOOOO dope. I cant wait to hit Krogers. which isle is the puree in though ? lol

Mar 19, 2013 6:48am | report
 
nycag04

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nycag04

Try the baking aisle. It'll be a can of 100% pumpkin. Probably near the canned pie fillings, but make sure you're getting 100% pumpkin, not pumpkin pie filling!

Mar 19, 2013 7:44am | report
AnnaSward

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AnnaSward

Yeah the baking aisle BUT remember: you can always sub the pumpkin for cooked sweet potato ;-)

Mar 19, 2013 9:26am | report
natewill18

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natewill18

thanks guys ! depending on how much time I have, I'll try the sweet potatoes. This article has really opened my eyes to alot of high protein food options that I might enjoy instead of getting cans of tuna, chicken breasts, and beef every time I shop.

Mar 19, 2013 9:49am | report
natewill18

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natewill18

Ok, I couldn't find coconut flour in Kroger's so I replaced it with Soy Flour. And I just flat out couldn't find Buckwheat flour. where do i get it .

Mar 20, 2013 12:26pm | report
Showing 1 - 25 of 56 Comments

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