High-Protein Whole-Wheat Sandwich Bread
This high protein bread is all whole wheat with the softest crumb and a slightly chewy crust. It is light and fluffy, not dense and heavy as all-whole-wheat breads can often be. Each slice has 105 calories and 6 grams of protein. The recipe makes two loaves of bread and freezes nicely.
Servings: 24 slices (approx)
Calories: 105kcal
Equipment
- 1 Bowl or stand mixer
- 2 loaf pans
Ingredients
- 4 teaspoons active dry yeast
- 2 tablespoons maple syrup (or sugar)
- ¾ cups water (warm)
- 2 tablespoons avocado oil or any neutral oil (I used olive. Avocado or any vegetable oil is fine)
- 1½ cup nondairy milk (warm)
- ½ cup vital wheat gluten flour
- 4 cups whole wheat flour (you might not need all 4 cups)
- 1 teaspoon salt
Instructions
- Mix the yeast, maple syrup and warm water in a large bowl or in the bowl of a stand mixer. Set aside for the yeast to bloom, about five minutes.
- Add the milk, oil, vital wheat gluten and 2 cups of whole wheat flour to the bowl. Mix thoroughly, then mix in the salt.
- Continue to mix in the flour, a quarter cup at a time and then, as the dough gets dryer, a tablespoon at a time, until the dough is no longer sticky. I needed about 3 ¼ cups this time, but on more humid days I've needed as much as 4 cups.
- Continue kneading the dough for another 10 minutes. You should have a really smooth, supple dough. Form the dough into a ball. Oil the bowl and place the ball of dough in it, coating the top with some oil or cooking spray so it doesn't dry out.
- Cover the bowl and set it aside in a warm spot. After 45 minutes it should have more than doubled.
- Remove the dough and punch it down, then form into a smooth ball. Divide into two pieces. Roll out each into an approximate rectangle, then roll each rectangle into a cylinder. Tuck the ends into the bottom and place the loaves in two oiled standard (6 cup) loaf pans, seam side down.
- Cover loosely (I use clean shower caps) and set aside in a warm spot for another hour or until they dome over the loaf pans. About 15 minutes before the bread has finished proofing, preheat the oven to 450 degrees.
- Place the loaves into the oven and bake 10 minutes. Turn down heat to 350 degrees and contine baking another 30 minutes.
- Cool on a rack for about about an hour, then remove the loaves from the pan and continue cooling on the rack.
Nutrition
Serving: 1slice | Calories: 105kcal | Carbohydrates: 17g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 107mg | Potassium: 119mg | Fiber: 3g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg