Protein bread

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.

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?