Servings: 1 loaf (10–12 slices)
Prep Time: 5 minutes
Cook Time: 40–45 minutes
Total Time: ~1 hour 50 minutes (including rise time)
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 1 cup vital wheat gluten (key for protein + chewy bread texture)
- 1 packet instant yeast (7 g / 2¼ tsp)
- 1½ tsp salt
- 1 tbsp sugar (feeds the yeast; can reduce to 1 tsp)
- 2½ cups warm water (warm, not hot)
Optional (but recommended)
- 2 tbsp olive oil (improves softness, still no butter)
- 1 tbsp apple cider vinegar (helps structure and rise)
Instructions
-
Mix everything (no kneading!)
In a large bowl, stir together flour, vital wheat gluten, yeast, salt, and sugar.
Add warm water and optional olive oil and vinegar. Mix with a spoon until a sticky dough forms. -
First rise
Cover the bowl with a clean towel. Let the dough rise for 45–60 minutes, until doubled in size. -
Shape
Stir the dough once to deflate it.
Scrape into a greased loaf pan or shape into a rustic loaf on parchment paper. -
Second rise
Let the dough rest for 20 minutes while the oven preheats. -
Bake
Bake at 375°F (190°C) for 40–45 minutes, until golden on top and hollow-sounding when tapped. -
Cool completely
Let the bread cool fully before slicing. This step sets the crumb and makes a big difference.
Additional Notes
- Texture Tip: This bread is naturally chewy and hearty thanks to the wheat gluten.
- Protein Boost: Each slice packs solid protein without eggs or dairy.
- Beginner Friendly: If you’ve never made bread before, this is a great place to start.
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days.
- Freeze sliced bread for up to 3 months; toast straight from frozen.
Variations
- Seeded Bread: Add sunflower seeds, flaxseeds, or sesame seeds.
- Savory Version: Mix in garlic powder, dried herbs, or black pepper.
- Slightly Sweeter: Add 1–2 extra teaspoons of sugar or honey.
Nutritional Information (Approx. per slice)
- Calories: ~130
- Protein: 8–10g
- Carbs: ~20g
- Fat: ~1–2g
