High protein bread recipe | Jamie Oliver bread recipes (2024)

FAQs

What bread is high in protein? ›

Sourdough bread, sprouted bread, and any bread made from 100% whole wheat or whole grains (including multigrain bread) have the most protein.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

No blanket percentage works for all flour, but for me, it's usually an increase of 5 to 10% water to total flour weight in the recipe (in baker's percentages—for example, if a recipe calls for 1000 grams of all-purpose white flour and 700 grams water; I would use 1000 grams high-protein flour and 800 or 850 grams water ...

Artisan breads and baguettes with hard crusts are generally made from flour that has an 11% to 13% protein level. Some bakers even prefer an exceptionally strong flour with protein levels 14% or higher for their artisan loaves to provide the best crumb structure and create high-rising, crusty breads.

Bread flour: With a protein percentage of 12.7%, this is considered a high-protein flour. It has more gluten-forming potential; when you mix dough made with bread flour rather than all-purpose, more protein is present, and as a result, the dough will likely develop more gluten.

When it comes to baking, whey protein powder mixes very well with other ingredients and makes a good dough. However, you should never replace more than ¼ of the flour with whey protein otherwise it will make the baked goods dry and rubbery.

Whey protein does well in most baked goods. Try adding it to your pancakes, muffins or waffles. It's an amazingly easy way to turn your favourite sweet foods into something healthy. And why not try adding whey protein next time you bake bread.

Adding Vital Wheat Gluten to Increase Protein Content

Another approach is to consider the addition of vital wheat gluten (VWG) to the dough formula made with the lower protein content flour. Vital wheat gluten is nothing more than the concentrated gluten that is normally contained in the flour that we use every day.

Overworking the dough can cause the gluten strands to break down, resulting in a tough and dense bread. To ensure a light and fluffy texture, knead the dough just until it becomes smooth and elastic. This usually takes about 7-10 minutes by hand or 5 minutes in a stand mixer.

Does letting bread rise longer make it fluffier? ›

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

Thus, high gluten flour — also called hard wheat — is a high protein flour ( 2 ). According to the U.S. Department of Agriculture (USDA), high gluten flour contains the highest amount of protein among wheat flours, at 12.5–14.5% — compared with 12–14% in bread flour 8.7–11.8% in all-purpose flour (3).

At 12- to 13-percent protein content, bread flour is stronger than all-purpose flour, but it can generally be substituted for all-purpose, and vice versa.

Look for “whole grain,” “whole wheat,” or “whole meal” on the label. If a loaf contains 6 grams of fiber per 100 g, it's rich in fiber. Choose breads with plenty of intact grains, like oats, barley, and quinoa, as well as seeds, if you can eat these. Watch out for mass-produced sourdough breads.

Most high-protein diets limit grains to a couple of servings a day, so make sure the grains you do eat are pulling their weight. That means staying clear of white bread and pasta, which have little to offer nutrient-wise, when compared with their wholegrain cousins.

100% whole grain breads tend to be highest in protein, and would therefore be best for muscle builders. Bonus points for breads that contain seeds or nuts, or eating bread with a high protein food, like chicken breast or lean beef.

Most of us don't think of bread as a protein source, but it actually does have some. Some whole-wheat breads have 3 to 5 grams per slice.