Easy High Protein Bread
Easy High Protein Bread
Ingredients
- 270 g bread flour
- 90 g vital wheat gluten
- 1 1/2 teaspoons salt
- 1/4 oz instant yeast, (1 packet)
- 1 3/4 cups water, very warm, up to 2 cups
- as needed oil, for greasing
- as needed flour, for dusting
Instructions
- 1
In a large bowl, mix together the bread flour, vital wheat gluten, salt, and instant yeast. It's important to weigh these ingredients, especially the vital wheat gluten as it settles much more densely than the nutritional label indicates.
⏱️ 5 min
- 2
After the dry ingredients are mixed, add very warm water (you can go as hot as your sink will make). Stir until combined to form a dough.
⏱️ 5 min
- 3
Place the dough in a lightly oil-coated bowl so that it can rise without sticking to the bowl.
⏱️ 1 min
- 4
Cover the bowl with saran/cling wrap and a towel or two. This will help keep in the moisture and warmth.
⏱️ 1 min
- 5
Allow the dough to rise for 4 hours minimum.
⏱️ 240 min
- 6
Pre-heat the oven to 450 F.
⏱️ 15 min•🌡️ 450
- 7
Put an empty Dutch Oven, with the lid on, in the pre-heated oven for 30 minutes.
⏱️ 30 min•🌡️ 450
- 8
Dust a piece of parchment paper with flour. Plop your risen dough on the parchment paper and tuck and fold it until it forms a neat little ball.
⏱️ 3 min
- 9
Remove the Dutch Oven from the oven. Open the lid and carefully set the dough (still in parchment paper) into the Dutch Oven.
⏱️ 1 min
- 10
Place the lid back on top of the Dutch Oven.
⏱️ 1 min
- 11
Bake for 30 minutes with the lid on.
⏱️ 30 min•🌡️ 450
- 12
Remove the lid and cook for an additional 10 – 15 minutes until the crust is nice and crispy/crusty and browned.
⏱️ 15 min•🌡️ 450
- 13
Pull the Dutch Oven from the oven and allow the bread to cool. Always remember that the Dutch Oven and its lid are blazing hot.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Easy High Protein Bread
- 270 g bread flour
- 90 g vital wheat gluten
- 1 1/2 teaspoons salt
- 1/4 oz instant yeast, (1 packet)
- 1 3/4 cups water, very warm, up to 2 cups
- as needed oil, for greasing
- as needed flour, for dusting
Instructions
- 1
In a large bowl, mix together the bread flour, vital wheat gluten, salt, and instant yeast. It's important to weigh these ingredients, especially the vital wheat gluten as it settles much more densely than the nutritional label indicates.
⏱️ 5 min - 2
After the dry ingredients are mixed, add very warm water (you can go as hot as your sink will make). Stir until combined to form a dough.
⏱️ 5 min - 3
Place the dough in a lightly oil-coated bowl so that it can rise without sticking to the bowl.
⏱️ 1 min - 4
Cover the bowl with saran/cling wrap and a towel or two. This will help keep in the moisture and warmth.
⏱️ 1 min - 5
Allow the dough to rise for 4 hours minimum.
⏱️ 240 min - 6
Pre-heat the oven to 450 F.
⏱️ 15 min•🌡️ 450 - 7
Put an empty Dutch Oven, with the lid on, in the pre-heated oven for 30 minutes.
⏱️ 30 min•🌡️ 450 - 8
Dust a piece of parchment paper with flour. Plop your risen dough on the parchment paper and tuck and fold it until it forms a neat little ball.
⏱️ 3 min - 9
Remove the Dutch Oven from the oven. Open the lid and carefully set the dough (still in parchment paper) into the Dutch Oven.
⏱️ 1 min - 10
Place the lid back on top of the Dutch Oven.
⏱️ 1 min - 11
Bake for 30 minutes with the lid on.
⏱️ 30 min•🌡️ 450 - 12
Remove the lid and cook for an additional 10 – 15 minutes until the crust is nice and crispy/crusty and browned.
⏱️ 15 min•🌡️ 450 - 13
Pull the Dutch Oven from the oven and allow the bread to cool. Always remember that the Dutch Oven and its lid are blazing hot.
⏱️ 20 min