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

FAQs

What bread has the most protein? ›

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

Blueberry, Cottage Cheese, and Chia Toast Topper

As such a versatile option for a nutritious, filling breakfast, high-protein toast combos can be achieved with just about anything from smoked salmon, capers, and cream cheese to hummus and cucumber or ham, cheese, and tomato.

Two of the main ingredients are the driving force for this extra dose of protein. Cottage cheese is a great vessel to add a bit more protein and a great body to this loaf. It's what gives it that dense slice and a slight tang. The egg whites also help add a bit of extra protein while keeping the bread airy!

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.

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.)

The healthiest bread money can buy is 100% whole grain bread, but truthfully, any bread can be part of a healthy diet. “It comes down to just looking at how it fits into what you're eating on a regular basis and what you're eating at that meal or snack,” says Jill Weisenberger, a registered dietitian nutritionist.

Made from a mix of hard and soft wheat, all-purpose flour has a moderate amount of protein (9–11%). Meanwhile, the protein content of bread flour—made from hard wheat only—ranges from 11–13%. That small percentage jump might not seem significant, but it makes a big difference in the texture of your baked goods.

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.

You can replace some or all of the water component in your sourdough bread recipe with whey. It's a great way to use up excess whey, given how much liquid is in sourdough bread. Using the whey as part of your sourdough bread will increase the protein and available nutrients in your sourdough bread.

Pulse-based ingredients, specialty-milled from beans, chickpeas, and lentils, are used in conventional and gluten-free baked goods to replace both dried and fresh eggs and egg whites. “They increase the protein quality and content in conventional and gluten-free baked goods.

What is the highest protein flour? ›

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).

In addition to the traditional wheat flour, Protein Bread Mix contains pea protein, soy flakes, sesame, flax and sunflower seeds, as well as other healthy ingredients. It is exactly the combination of these ingredients that creates this unique bread mixture.

One of the sneakiest sourdough bread benefits is its high level of protein! One slice of sourdough bread can contain up to 7 grams of protein. That is much higher than a standard loaf of sliced bread found at the grocery store.

Bread is generally low in important nutrients like protein, fiber, vitamins and minerals. However, some types are enriched with extra micronutrients to boost their nutritional value and prevent deficiencies. Some common compounds added to bread include iron, riboflavin, thiamine and niacin.

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.

Always opt for brown bread that has 'whole wheat' mentioned in the ingredients list as it is higher in fibre. This is because it contains the germ and bran of the wheat grain. In fact, the bran present in the wheat flour provides fibre and the germ provides protein and Vitamin E.