High Protein Bread
My new favorite breakfast high protein bread. I got tired of store bought processed options and now I make this bread recipe all the time. It is light and delicious. Perfect for grilled cheese sandwiches!
Ingredients
- 330 g ( 12 oz ) bread flour or all purpose flour
- 165 g ( 6 oz ) Vital wheat gluten flour
- 405 g ( 14.5 oz ) water or half water half milk mix (200g milk, 205 g water)
- 45 g ( 1.6 oz ) water (for yeast)
- 25 g ( 0.9 oz ) white vinegar
- 15 g ( 3 tsp ) dry active yeast
- 10 g ( 1 tsp ) salt
Instructions
- Mix bread flour and Vital wheat gluten flour and salt together in a large bowl. Mix very well.
- Heat up the water to about 105F
- Add water to the flours and combine
- Add 25 g of white vinegar
- Combine all ingredients into one sticky dough. Cover it up and set aside
- Mix 45 grams of water add 15 grams of active dry yeast. Mix and let it rise for 15 minutes
- After 15 minutes add the yeast to the dough
- Work it into the dough and keep on squeezing the dough to the max
- Cover it up again and let it rise for 30 minutes
- After 30 minutes start stretching the dough (see pictures). Wet your hands before handling the dough.
- Keep on stretching the dough until you cannot no more. Roll it into a ball, cover and set aside for another 30 minutes
- After 30 minutes divide the dough into 2 even parts
- Stretch each part of the dough by holding it up in the air (see pictures or the video)
- Wet a cutting board or flour the surface.
- Put the stretched dough on the board and start folding it, trying to pop all bubbles
- Put the dough into 2 loaf pans lined with parchment paper
- Cover and let them rise for another 30 minutes
- Preheat the oven to 350F (180C)
- Bake for 30-35 minutes or until the top is browned
- Remove from the oven and the pan. Remove parchment paper and lay the loaves on a rack to cool completely