The rise and the fall of high protein breads can cause me recipe repeats, headaches, and excited success. If you’ve ever experimented with baking high protein breads you will undoubtedly know that more often then not the size of the batter going in the oven is the size that comes out.
I’ve enjoyed a variety of different homemade protein breads from the tangy sourdough to the plain Jane loafs. The recipe I am about to share is one of my new staples that has been added to my weekend baking rotations.
One of the reasons I enjoy a basic plain “no decorations” added recipe is that I have much more flexibility. If I’m looking for a pizza base…check. If I’m looking for the perfect vehicle to peanut butter…I have that too.
basic protein bread
•1 cup unsweetened whey protein powder
•1/2 cup oat fiber
•1/2 cup vital wheat gluten
•3 tbsp pumpkin purree
•2 tbsp sour cream
•1 cup egg whites
•2 tsp baking soda
•2 tsp baking powder
•1/2 tsp cream of tar tar
•1/2 tsp salt
•1/2 cup apple cider vinegar
1)Mix dry ingredients.
2)Add sour cream, pumpkin, egg whites. Mix on high for 2 minutes until egg whites fluff.
3)Add ACV last, mix for at least 2 minutes.
4)Bake 20 min in 425 deg F oven
|This recipe doesn’t have a lot of ingredients, and the mini loafs cook up in just 20 minutes!||
|The stats per slice (half mini loaf) ~90 cal (2 g carbs/0 g fat/ 19 g protein). If you want to make it balanced top it with some peanut butter.|
|The name says it all my friends: BASIC protein bread. Since it is rather plain I am marking the taste lower than some of my more elaborate protein breads like the marmite brown bread.|
|Some may find the texture of this protein bread too dry. Others will enjoy it’s fluffy airy texture. It makes a great toasting bread.|
|General Comments: Recipe Makes 8 servings. I use for 4 silicone mini loaf pans and cut each in half.|
A word of warning: in my experience there is a direct trade off between rising power and dryness in protein breads. The more rise means the more dry. As long as I know what to expect then dryness isn’t a turn off for me. It does however normally mean more toppings! Some of my favorite toppings for this bread include cream cheese, peanut butter, hummus, and melted chocolate. No, not all together (but you got to try cream cheese and hummus together). Another great option is slicing, topping and baking to create pizza bites
What type of texture do you like in a bread? What is the strangest combined toppings you have tried on bread?