Protein Bread (easy/minimum effort)

After tinkering with my bread recipes for some time, i've come up with one enriched with protein that is surprisingly tasty (better than a lot of other homemade bread recipes) and has a rich FULL protein source that you simply cannot tell is there. This recipe involves flavourless whey.

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Ingredients:
 - 400g Flour (plain/white or strong/bread)
 - 100g whey (unflavoured powder)
 - 15ml (tablespoon) oil
 - 1 teaspoon sugar
 - 1 teaspoon salt
 - 7g sachet/teaspoon of quick activating yeast
 - 250ml water

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Instructions:
 - Sift the flour and whey into a large bowl. If you add both to the sieve weighing them out at the same time it will begin mixing naturally whilst you do this.
 - Add the sugar, salt and yeast.
 - Whilst the mixture is still dry, mix thoroughly.
 - Add the oil and then the water. Flour up your hands and mix the ingredients in the bowl.
 - Again, with floured hands and on a clean floured surface, take out the dough and knead (basically mix it, keep on folding the dough and rolling it against itself).
 - Dust your hands and the dough with more flour as necessary whenever it starts to feel tacky/stick to your fingers.
 - After 3-5mins kneading, when the dough is a uniform consistency and starts retracting into a ball if you squash it out, it is ready to leave to rise.

 -- Place dough lightly back in the bowl and leave it for 1-2hrs (if in a warmish place [cool oven/airing cupboard], this can be 30-45mins). During this time it should roughly double in size --

 - Remove from bowl, and again on a lightly floured surface, "knock back" the dough. Knocking back is a fancy culinary term for getting rid of air bubbles. Basically slam it into the worktop and compress it to bang out all the air. 5-10x slams is more than sufficient.
 - Place in a baking/loaf tray (I have a silicon loaf tray, absolutely fantastic).
 - Leave for 1 further hour to rise somewhat. Then bake for 30mins at 200°C or 390°F.

 -- If your oven is a bit shit like mine, take out the bread after 30mins, remove from tin (careful because it'll be bloody hot. Easy to forget this.), flip it and place it back on the tray in the oven for a further 10mins.

Eat. Enjoy.

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Macros:
Per loaf is approximately -- 2000 Calories, 120g Protein, 315g Carbohydrates, 25g of Fat.


For me, this cuts easily into 12 thick-to-medium slices at ~167 Calories, 10g Protein, 26g Carb, 2g Fat per slice.

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Additional notes:
 - DO NOT skimp out on the oil/salt. Both use less than most bread recipes and you hugely sacrifice flavour/texture if you don't use the full spoonful here!!!
 - I use standard vegetable oil -- feel free to use another more flavoursome one instead.
 - It's easy to get creative and add a handful of sunflower/flax seeds to the dough/etc. to create a different bread. Or try squashing a handful of sesame seeds into the top of the dough just before popping it in the oven.
 - Half a teaspoon of garlic powder or garlic salt into the dry mixture at the beginning can add a very subtle flavour to the whole bread. Very pleasant.
 - The instructions sound like it takes a while, but it really doesn't. The longest stages are waiting for the dough to rise and baking it. The measuring/initial kneading takes 10-15mins max. The knocking back of the dough takes a further 5min if that.

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Oh, post-consumption summary.

It keeps better than normal home baked bread. I am astonished -- unbroken the crusty outer edge of the loaf keeps moisture in remarkably well when stored in a dry place for a few days. Once cut, was loosely wrapped in film and never had a problem with it getting too dry/stale in any way. Lasted a week before i'd knoshed it all up.

This is definitely a keeper.

Uglok,

Since you always answered my posts and tried to help when I see something you wrote I immediately read it.
But I’m a bit confused by this post...
Sugar, salt, white flower, normal oil
?
What?
I thought bodybuilders don't eat these things?!?
Even I don't eat salt and sugar and white flower anymore and I'm not even a shadow of most of you guys.

My dad has a recipe he makes (he’s really big on natural food and he prefers to eat what he himself made)

Stuff:
1 tea spoon of lemon juice (roughly a decent squeeze)
6 spoons of olive oil
4 tea spoons of brown sugar
1 tea spoon of salt
1 cup of lukewarm water
1 ½ cups of brown flower
15 grams of live yeast (not dry)
White flower

Procedure:
In a big bowl - mix all the ingredients (except for the flower!)
Mix it all until all the yeast has dissolved and there are no lumps in the mass.
Run the 1 cup of brown flower through a sieve into a the bowl and stir well
Add the reminding ½ cup of brown flower, stir and knit
Add as much white flower as needed (it shouldn’t be more than a cup MAX, if more is needed add brown flower) to create a steady dough that is neither too dry or too sticky nor should it fall apart.

Brush olive oil in a big bowl, place the dough inside of it, cover with a wet towel and let the dough expend for at lest 2 hours.

Punch the dough and knit it again. Let it rise for 20-30 minutes.
Place it on a tray and:

• make sure the dough is round and long before placing it in the oven
• at the top, cut 3-5 diagonal cuts about 1 cm deep
• brush a mix of olive oil and water on the top and sides.

Bake in a preheated over on 210 degrees for 25-35 minutes.


I have made this recipe with almost no white flower at all, no sugar (you can use stevia or honey) , I replaced the salt with natural lava rock salt and it always works great.
I don’t see why you couldn’t just add whey protein to this "recipe" (which should take some portion of the white flower needed for the consistency!) to create a healthier bread.

What am I missing?

You forget that almost all of us on here are just normal people.

White flour is not going to kill you. If everyone actually looked at the nutritional information of white and brown flour (which is not the same as wholegrain flour, so can't be compared to the difference between white/brown pasta or rice), then it is negligible really... as is the difference between white/brown pasta and rice, the former being slightly higher in sugars and latter slightly higher in fibre, but in terms of percentages not significantly different.

Salt is an essential part of your diet anyway - especially for those of you who are working out. 2tsp of salt in a whole loaf of bread (that should last at least 2-3 days of toast/sandwiches etc.!) spreads out into not much at all per meal, same with the sugar and oil. The sugar is required for effective yeast activation and the oil drastically improves the texture and quality of the bread -- again both of these are in very small quantities in my original recipe (hell, I have more sugar than that in my morning cup of coffee and twice the quantity of oil frying my bacon/egg butties!) and it's your judgement call. Feel free to tinker with the recipe, this is what I have found to work best. Sacrificing these small things makes a big difference to the end product as well as making it all much less fool-proof! As I have described it, i've found it very hard to go wrong even when you forget a stage and have to modify it later or have a piece of crap oven like me.


I find it odd that so many people refuse to use a teaspoon of sugar daily yet would happily use a teaspoon of honey. What is this natural lava rock salt you mention?
And try your father's method with whey and see if it works!

Honey is natural.

That makes about as much sense as saying honey is better because it is orange.

I'm not pro-anything.
I use honey because I like the taste and it's healthier than sugar. I would prefer not to use honey but so far I haven't found a solution... some things I personally can't eat unless they're sweet and I don't know what it is about Stevia but no matter how much I add it doesn't get sweet enough until at the end it simply gets this sickening taste that makes me vomit.

Aside from that there are many good things associated with honey where there is none with plain sugar. So considering that alone, until I find a solution to an alternative sweetener I prefer honey to sugar.

But I don’t really understand your replies here.
Uglok feeling too crude and Rush with this orange comment… what is it meant to achieve aside from being less than respectful?

I’m wondering where you are basing your terminological-opinions from and what brings you to that level of confidence.
I spent most of my life reading nutritional books. As a kid I grew up in a healthy eating home and both my mum and dad and grandfather were reading nutritional books even before I was born.
My personal library consists of 644 nutritional books (most from my family) and I have read more than that and watched numerous videos as well as studying it directly.
Yet after all this time (and it’s basically 18 years of book reading) I find that I’m sure of very little and know very little and am still confused by many areas of nutrition.

BTW, this is unrelated to bread recipes but since this is where the conversation went I want to add that I’m eating meat and eggs and cooked food and canned food and a bit of dairy but that doesn’t mean I’ve closed my mind.
I’ve read a comment where someone spoken quite harshly about raw eating and how they are all pretty stupid.
I don’t’ know how many of you are familiar with David Wolfe or how many of you actually read a book about raw food diet before you allow yourself to put it down but the guy is pretty genius, has several degrees, read over 4,000 books and has a few companies. If you think that he understands nothing and there is not even a single thing of truth in what he’s saying or that he’s basically just a stupid person as the commenter elegantly put it than you’re only closing yourself off from development.
Like I said, I’m still eating meat and I’m still eating cooked food, please don’t be childish and make it something that it’s not, my point was – keep an open mind, be respectful and please provide a legitimate reason for your opinions.

I’m saying these things because I’ve been reading a lot of these harsh and opinionated comments and I don’t understand what it serves.

My initial thought was highly offensive and my comment indicated this in a way that wasn't disrespectful. It was also directed at sufy, not you.


Common sense. 1 teaspoon of sugar is a drop in the ocean of calories you consume/expend each day. If it made such a difference whether that 1 teaspoon was of raw caster sugar or of honey, then it would be extremely obvious by now.


I think you are going VERY off topic here, neither of us have bashed natural or raw diets or said anything of the sort.


And exactly. In both counts.