HIGH PROTEIN BREAD
A very good high protein bread. I use it for sandwiches and toast.
Provided by LDJP
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h40m
Yield 10
Number Of Ingredients 10
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select basic medium or regular setting; press Start.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 24.1 g, Fat 2.4 g, Fiber 3.2 g, Protein 6.5 g, SaturatedFat 0.2 g, Sodium 235 mg, Sugar 2.7 g
HIGH FIBER BREAD
This dense, chewy bread has a good dose of fiber and is great toasted in the morning with my oatmeal.
Provided by blazing belilah
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h30m
Yield 24
Number Of Ingredients 10
Steps:
- Place water, molasses, yeast, wheat flour, ground flax seed, bread flour, oat bran, rolled oats, amaranth seeds, and salt in the pan of a bread machine in the order recommended by manufacturer. Select dough cycle; press start and allow machine to run complete dough cycle.
- Turn dough onto a lightly floured surface. Form dough into 2 loaves and place on baking stone. Cover loaves with a damp cloth and let rise until doubled in volume, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until top is golden brown, 20 to 25 minutes. Slide loaf onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.
Nutrition Facts : Calories 101 calories, Carbohydrate 18.2 g, Fat 2.1 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 0.2 g, Sodium 100 mg, Sugar 0.8 g
GLUTEN FREE PROTEIN BREAD
This recipe was in the Chicago Tribune, it's by Shauna at gluten free girl. I like to use a blend of high protein flours, and the recipe encourages you to experiment with your own flours and starches - if you weigh instead of measure this is easy to do. Use 335 grams total flour + starch, or use your favorite GF flour blend. The xanthan gum that is in most GF breads is replaced here by psyllium husks, so don't skip those!
Provided by jude503
Categories Breads
Time 2h
Yield 12 slice, 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine the flours, starch, psyllium husks, yeast and salt in a medium bowl. Whisk together until they are one color. Set aside.
- In the bowl of a stand mixer, whip the eggs with the paddle attachment on medium speed. Add the hot water and butter. Mix until the water has cooled to room temperature, about 5 minutes.
- With the mixer running on medium speed, pour in the dry ingredients, a bit at a time. Let the mixer continue to run to whip some air into the batter. The final dough will be like thick, yet pourable pancake batter. (If the dough is thicker than that, add a dribble of hot water at a time until your batter is the consistency of pancake batter.).
- Grease a 9-by-5-inch loaf pan with baking spray or oil. Pour in the batter. Allow the dough to rise until it is nearly at the top of the pan, about 1 hour.
- Brush some of the beaten egg onto the top of the bread dough. Slide the loaf pan into a 450-degree oven, close the oven door, and bake the bread until the top is brown, the edges of the bread are pulling away from the pan, and the internal temperature registers 200 degrees on a thermometer, 30 to 45 minutes.
- - See more at: http://articles.chicagotribune.com/2014-02-04/features/ct-gluten-free-bread-recipes-20140204_1_bread-loaf-shauna-james-ahern#sthash.9G4C746u.dpuf.
Nutrition Facts : Calories 103, Fat 5.7, SaturatedFat 3, Cholesterol 72.2, Sodium 447.2, Carbohydrate 10, Fiber 1.2, Sugar 0.3, Protein 3.5
BOB'S HIGH FIBER BREAD
I was looking for a lower-carb (good carbs only), higher-fiber bread and came across this recipe in the Bob's Red Mill cookbook. **Cooking time includes rise time.
Provided by ChefChic
Categories Yeast Breads
Time 2h45m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine sugar and water. Sprinkle the yeast into water while stirring. Let stand approximately 5 minutes, or until foamy.
- In a large bowl, whisk 2 cups of whole wheat flour with bran, barley flour, oats, wheat germ, and salt. Create indent in the middle of mixture and pour in the yeast liquid. Stir to slowly incorporate ingredients to form dough; add more wheat flour if necessary.
- Knead dough on lightly floured surface for 10 to 15 minutes, until dough is smooth and elastic.
- Coat a bowl with nonstick cooking spray and place the dough inside. Roll dough in spray to cover. Next, cover dough with a clean dish towel and allow to rise for 45 minutes. Dough should double in volume.
- Line a baking sheet with parchment paper or dust with cornmeal.
- Punch the dough down and return it to the floured surface. Divide into two pieces, then roll each piece into a loaf about 12 inches long, tapering each end. Place loaves onto prepared baking sheet (2 12-inch bread pans can work, as well) and cover again with dish towel.
- Dough should rise for another 45-60 minutes, doubling in size once again. After rising, the dough should remain dented when poked instead of springing back.
- Bake at 425 Fahrenheit for 30 minutes, until loaves sound hollow when tapped. Cool on wire racks, slice and serve!
- 1 serving is 1/12 of a loaf.
Nutrition Facts : Calories 63.7, Fat 0.6, SaturatedFat 0.1, Sodium 197.2, Carbohydrate 13.2, Fiber 2.4, Sugar 0.3, Protein 2.7
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