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

FAQs

What bread is best for high-protein? ›

There are a few bread options that are the highest in both protein and fiber content. This includes sourdough bread, 100% whole wheat bread, and sprouted bread. One slice of traditional white bread often contains less than 1 gram of fiber.

Higher protein flour can absorb more water, it can make the dough more cohesive, stronger, and be able to gain more volume due to the gluten matrix holding more carbon dioxide.

While protein powder is the key ingredient in protein bread, you can try making a protein bread recipe that uses other high-protein ingredients like almond flour, chickpea flour, or buckwheat flour.

Whole wheat flour is high in protein because it contains the entire wheat berry, including the bran, endosperm, and germ. Bran is naturally high in protein. Typically, whole wheat flour protein percentages range from 13% to 15% or higher. (For reference, King Arthur Baking Whole Wheat Flour is 14% protein.)

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.

Sprouted grains give Ezekiel bread far more nutritional value than whole wheat bread. Ezekiel bread has more protein, more fiber, and lower glycemic index for those who want to maintain blood sugar levels throughout the day.

The blend of flour or flours used to make the sourdough will impact the macronutrient profile. However, a typical 100g portion (approximately two slices) of sourdough contains: 230 kcals/974KJ. 7.8g protein.

Each slice of multigrain bread contains approximately 3.5 grams of protein, making it a great way to help your muscles recover after a satisfying workout.

Bread Flour: With a protein content of 12 to 14 percent, bread flour is the strongest of all flours, providing the most structural support.

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).

How to increase the protein content of bread? ›

What would be considered 'weak' flour is generally anything below 10%. Such low protein content is great for cakes and pastry, but not for breadmaking. To increase the protein content of four by 1% using vital wheat gluten we must add 1.5g (0.053oz) of it per every 100g (3.53oz) of flour.

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.

Bread is high in calories and carbs but low in protein, fat, fiber and many vitamins and minerals. However, the specific nutrient profile depends on the type of bread.

Sourdough fermentation, like yogurt fermentation, creates new nutrientsbacteria synthesize vitamins such as B₁₂; meanwhile, yeast boosts lysine, the limiting amino acid in grains, to help make sourdough bread a nearly complete protein.