High Protein Honey Wheat Bread Recipes

HONEY WHEAT BREAD

Steps:

• In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

HIGH-PROTEIN BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Mix together oat flour, sugar, walnuts, protein powder, cinnamon, baking powder, and baking soda in a medium bowl.
• Mix together mashed bananas, applesauce, milk, egg whites, and vanilla extract in a large bowl. Slowly add flour mixture to banana mixture; stirring until just combined. Transfer batter into the prepared loaf pan.
• Bake in the preheated oven until top of bread springs back when lightly pressed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

HIGH PROTEIN BREAD

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.

HIGH PROTEIN HONEY WHEAT BREAD

Steps:

• Generously grease two 9x5x3 inch loaf pans.
• combine two cups of the bread flour, salt and yeast in a large bowl,mix well.
• heat water, honey and margarine in a small saucepan until very warm 120 to 130 degrees--butter does not have to be melted.
• add warm liquid,cottage cheese and eggs to flour mixture.
• beat at low speed until moistened, then beat 3 minutes at medium speed, stir in whole wheat flour, oats and nuts, plus enough of the bread flour to form a soft dough.
• knead dough on a floured surface about 10 minutes or until smooth and elastic.
• place dough in a large greased bow.
• turn to bring greased side up, cover with damp towel.
• let rise in a warm place until doubled, about 90 minutes.
• punch dough down, divide into two parts and let rest, covered with inverted bowl for 10 minutes.
• shape into two loaves, place in prepared pans, and let rise until double, about 1 hour.
• bake in 375 degree oven for 35 minutes or until loaves sound hollow when lightly tapped.
• removes from pans immediately, let cool on wire rack.

WHOLE WHEAT BREAD MACHINE RECIPE

Steps:

• Whisk together the flour, sugar, and salt in a small bowl.
• Place the ingredients into the pan of a 1 ½ to 2-pound bread machine in the order recommended by the manufacturer.
• Select the program for basic white bread. Press Start. When the cycle completes, remove the pan from the machine.
• Remove the bread from the pan, sometimes this requires a shake to get the bread out of the pan. Set the loaf on a wire rack to cool.
• Store, in a bread box, bread bag or well wrapped on the counter for 4 days, or freeze for up to 3 months.

HI-PROTEIN HONEY WHEAT BREAD

Steps:

• In large bowl, combine 2 cups all purpose flour, salt and yeast; blend well.
• In medium saucepan, heat water, honey, margarine and cottage cheese until very warm (120 to 130*).
• Margarine does not need to melt completely.
• Add warm liquid and eggs to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• By hand, stir in whole wheat flour, oats, nuts and enough all purpose flour to form a soft dough.
• On floured surface, knead dough until smooth and elastic, about 10 minutes.
• Place in greased bowl; cover loosely with plastic wrap and cloth towel.
• Let rise in warm place (80 to 85*) until light and doubled in size, about 1 hour.
• Generously grease two 8x4 or 9x5-inch loaf pans.
• Punch down dough.
• Divide dough into 2 parts; shape into loaves.
• Place in greased pans.
• Cover; let rise in warm place until light and doubled in size, about 1 hour.
• Heat oven to 375*.
• Uncover dough.
• Bake 35 to 40 minutes or until loaves sound hollow when lightly tapped.
• Immediately remove from pans; cool on wire racks.
• For softer crusts, brush tops of loaves with melted margarine, if desired.
• Yield: 2 (16 slice) loaves.

HIGH FIBER WHOLE WHEAT BREAD

Steps:

• Makes one, 1, 5 lb loaf or 16 large pretzels or rolls. The serving size depends on how thicky the bread is sliced (1 oz. slices = 24 slices from a 1.5 lb. loaf).
• Preheat oven to 425 F. Spray one loaf pan with cooking spray.
• Place warm water, salt and sugar in a large bowl and stir with a wooden spoon until dissolved.
• Sprinkle yeast over the liquid and stir to dissolve.
• Add flaxseed, wheat bran, whole wheat flour and gluten; about 1 cup at a time and stir until the dough is firm yet slightly sticky.
• Kneed the dough by hand for about 5 minutes until dough is smooth. Place in the loaf pan. Cover with a damp cloth and allow to rise in a warm place until the dough reaches the top of the tin (about 30-60 minutes).
• Bakein a hot oven for 20-25 minutes or until the bread sounds hollow when tapped.
• Alternatively this recipe can be made in a bread maker. Place all the ingredients (water, sugar, salt, flour, flaxseed, bran, gluten and yeast) into the bread machine. Run on dough cycle. Remove dough, place in loaf pan, allow to rise and then bake.
• Note: Some people can be allergic to (ground) flax seed. You might want to test a little ground flax seed sprinkled on cereal before making bread if you have allergies. If you are than omit the flaxseed from the bread recipe and replace it with more wheat bran. The total amount of dry ingredients (flour, flax seed, and/or bran) is 4 cups.