Protein bread

bronagh679

Anyone have any recipes such as the "protein bread" you can buy in stores (unfortunately not available in Ireland lol) or any healthy bread recipes that are low carb/low cal

kaizaku

Protein bread are expensive. You can buy from online.

mjbnj0001

I bake about 80% of the bread my family eats, using a "no-knead" method (many references online; one good one is the artisanbreadwithstev youtube channel).

In addition to using whole grain flours, seeds and nuts, I often put plain-flavor whey powder into the dry mix before I wet it down to make batter. This adds a bit of protein to the loaf. Takes some experimenting with ratios to get what you want. I find lots of whey tends to brown the loaftop faster than non-whey loaves when baking. This "no knead" method takes about 5-10 minutes of actual activity in an approx 3-hour cycle from initial mixing of the dough to finished loaf.

The loaves aren't particularly low-carb or low-cal, but they are denser than commercial breads, so we tend to slice thinner, and the bread is more filling. Nets out comparably. I made an oat bread this evening (wheat flour, oat flour, rolled oats) - no whey - and MFP recipe builder tells me the result (on 20 slices per 9-inch loaf - sorry, am in the USA, not EU) is 98 cals/slice, 4g protein, total carb 19g. I have a commercial, multigrain loaf here at home as well, label-rated at 110 cal/slice, 5g protein, 20g total carb. With whey, you can sneak in a couple more g protein per slice.

Where in Ireland? Visited Cork and surrounding areas a few years back (agenda-driven trip); I have ancestral roots in Sligo.

bronagh679

mjbnj0001 wrote: »

I bake about 80% of the bread my family eats, using a "no-knead" method (many references online; one good one is the artisanbreadwithstev youtube channel).

In addition to using whole grain flours, seeds and nuts, I often put plain-flavor whey powder into the dry mix before I wet it down to make batter. This adds a bit of protein to the loaf. Takes some experimenting with ratios to get what you want. I find lots of whey tends to brown the loaftop faster than non-whey loaves when baking. This "no knead" method takes about 5-10 minutes of actual activity in an approx 3-hour cycle from initial mixing of the dough to finished loaf.

The loaves aren't particularly low-carb or low-cal, but they are denser than commercial breads, so we tend to slice thinner, and the bread is more filling. Nets out comparably. I made an oat bread this evening (wheat flour, oat flour, rolled oats) - no whey - and MFP recipe builder tells me the result (on 20 slices per 9-inch loaf - sorry, am in the USA, not EU) is 98 cals/slice, 4g protein, total carb 19g. I have a commercial, multigrain loaf here at home as well, label-rated at 110 cal/slice, 5g protein, 20g total carb. With whey, you can sneak in a couple more g protein per slice.

Where in Ireland? Visited Cork and surrounding areas a few years back (agenda-driven trip); I have ancestral roots in Sligo.

Brilliant thank you very much!

In Derry in the north

tinkerbellang83

Dr Zaks & Myprotein Flatbread Mix available online, also Hi-Lo is available in Sainsburys, which if I remember rightly from living in Belfast for a few weeks you have up there?