Any one have a protein bread recipe or suggestion?

asbandr

I have been getting the natures own wheat+protein bread and I love it. It's become a staple in my daily meal planning and really helps me meet my protein minimum. But lately I've been having a hard time finding it and the only other protein bread I have seen online is the p28 protein bread, but it packs an additional 40 calories per slice and is quite pricey. Any suggestions on pre made breads or easy recipes?

mjbnj0001

Try a no-knead bread recipe - there's about a bazillion youtube videos and associated web pages. I usually follow along with the "artisanbreadwithstev" youtube channel.

A basic no-knead loaf takes about 5 minutes of work over about a three-hour period. Plus, I figure $1 or less for ingredients vs. spending $4 or more per commercial loaf. And I know all the ingredients used (as little as just flour, salt, yeast, water).

I've been tinkering the recipes with added scoops of whey for extra protein. I find the "whole wheat" loaves I make are best with about a 2cup:1.5cup ratio of unbleached bread flour to whole wheat flour - with a higher whole wheat component, the loaves start getting to be more like bricks than bread (the bread flour is needed for the structure [bubbles] - also called the "crumb" - as these are yeast-rising breads).

Adding powdered unflavored whey to the dry flour before wetting adds some protein. It demands more water, and past some number of scoops (I'm not sure how many yet), the bread loses some consistency. I've had up to four scoops in one loaf with good results. Maybe a quick bread (baking powder/baking soda) would tolerate a higher added protein content.

These "artisan" no-knead loaves are typically denser than commercial breads, so fewer, thinner slices tend to be more satisfying to eat and they also make great toast. You can always smooth on some nut butter for more protein if you want when eating.

My "standard" honey whole wheat and wheat germ bread recipe, according to MFP recipe builder, has per slice about 88 cal, 17g carb (1g fiber/2g sugar), 3g protein. This is without added protein. Since I declare 20 slices (hand-cut) per 9" loaf, you can figure the per-slice increments per scoop of the particular whey or other protein powder you'd add to see if this type of approach suits you.

Good luck!

KickboxFanatic

Dave's Killer Bread is great! I grab his Powerseed loaf from my local Target store and it's 100 calories per slice with 2g of fat, 5 g of protein, 17 g of carb and 5 g of fiber.

Emily3907

mjbnj0001 wrote: »

Try a no-knead bread recipe - there's about a bazillion youtube videos and associated web pages. I usually follow along with the "artisanbreadwithstev" youtube channel.

A basic no-knead loaf takes about 5 minutes of work over about a three-hour period. Plus, I figure $1 or less for ingredients vs. spending $4 or more per commercial loaf. And I know all the ingredients used (as little as just flour, salt, yeast, water).

I've been tinkering the recipes with added scoops of whey for extra protein. I find the "whole wheat" loaves I make are best with about a 2cup:1.5cup ratio of unbleached bread flour to whole wheat flour - with a higher whole wheat component, the loaves start getting to be more like bricks than bread (the bread flour is needed for the structure [bubbles] - also called the "crumb" - as these are yeast-rising breads).

Adding powdered unflavored whey to the dry flour before wetting adds some protein. It demands more water, and past some number of scoops (I'm not sure how many yet), the bread loses some consistency. I've had up to four scoops in one loaf with good results. Maybe a quick bread (baking powder/baking soda) would tolerate a higher added protein content.

These "artisan" no-knead loaves are typically denser than commercial breads, so fewer, thinner slices tend to be more satisfying to eat and they also make great toast. You can always smooth on some nut butter for more protein if you want when eating.

My "standard" honey whole wheat and wheat germ bread recipe, according to MFP recipe builder, has per slice about 88 cal, 17g carb (1g fiber/2g sugar), 3g protein. This is without added protein. Since I declare 20 slices (hand-cut) per 9" loaf, you can figure the per-slice increments per scoop of the particular whey or other protein powder you'd add to see if this type of approach suits you.

Good luck!

I love this! I recently started baking my own bread and I love the idea of adding some unflavored protein to the mix! Great idea!

mjbnj0001

Thanks, good luck! I forgot to say that the added whey seems to brown more, or more rapidly, than the flour mix without it, so you will probably need to watch your bake times and adjust if necessary to avoid a too-toasty loaf top. I use 400F for 40 minutes, standard.