This bread looks and tastes like classic homemade white bread but is significantly higher in protein, making it perfect for weight-loss, muscle building, or keeping you full longer. Soft inside, golden outside, and great for toast or sandwiches.
🧾 Ingredients (1 loaf – high protein)
Dry Ingredients
- 2½ cups all-purpose flour
- ½ cup vital wheat gluten (main protein booster)
- ¼ cup unflavored protein powder (whey or plant-based)
- 1½ tsp salt
- 1 tbsp sugar or honey
Wet Ingredients
- 1 tbsp instant yeast
- 1¼ cups warm milk (or high-protein milk)
- 2 tbsp olive oil or melted butter
⏱ Time & Yield
- Prep: 15 minutes
- Rise: 60–75 minutes
- Bake: 30–35 minutes
- Yield: 1 loaf (12 slices)
👩🍳 Step-by-Step Instructions
1️⃣ Activate the Yeast
In a bowl, mix warm milk, sugar, and yeast.
Let sit 5–10 minutes until foamy.
2️⃣ Make the Dough
In a large bowl, combine:
- Flour
- Vital wheat gluten
- Protein powder
- Salt
Add yeast mixture and oil. Mix until a soft dough forms.
3️⃣ Knead
Knead 8–10 minutes until smooth and elastic.
If sticky, add flour 1 tablespoon at a time.
4️⃣ First Rise
Place dough in a greased bowl, cover, and let rise 45–60 minutes until doubled.
5️⃣ Shape & Second Rise
Punch down dough, shape into a loaf, and place in a greased loaf pan.
Cover and rise 20–30 minutes.
6️⃣ Bake
Bake at 375°F (190°C) for 30–35 minutes, until golden brown and hollow-sounding when tapped.
Cool completely before slicing.
💪 Protein Nutrition (Approx.)
Per slice (12 slices per loaf):
-
12–15g protein
(depends on protein powder used)
🔁 Easy Variations
Extra Soft Bread
- Replace ¼ cup milk with Greek yogurt + water
Seeded Protein Bread
- Add 2 tbsp flaxseed or chia seeds
No Protein Powder Option
- Use an extra ¼ cup vital wheat gluten instead
❄️ Storage
- Room temp: 2 days (wrapped)
- Fridge: 5–6 days
- Freezer: Slice and freeze up to 2 months
