High Protein Bread Recipe

Introduction

Finding bread that fits a high-protein, macro-conscious diet without tasting like dry cardboard or costing a fortune in the supermarket can be challenging. Most commercial breads offer only 2g to 3g of protein per slice with plenty of simple carbohydrates.

This High Protein Bread recipe is designed to be straightforward, incredibly macro-friendly, and cost-effective. By fortifying standard all-purpose flour (maida) with Vital Wheat Gluten and Skimmed Milk Powder, this recipe yields a loaf with ~66g of total protein (~33g of protein per serving), while maintaining the texture, rise, and chew of authentic artisan bread.

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Nutritional Profile

Here is the estimated nutritional breakdown for the entire batch and per serving (based on 2 large servings or roughly 8 hearty slices):

Metric	Whole Loaf (Batch)	Per Serving (1/2 Loaf)	Per Slice (1/8 Loaf)
Calories	~720 kcal	~360 kcal	~90 kcal
Protein	~66.5 g	~33.3 g	~8.3 g
Carbohydrates	~105 g	~52.5 g	~13.1 g
Fats	~2.5 g	~1.25 g	~0.3 g

Macro Split: ~37% Protein

~60% Carbs

~3% Fat

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Ingredients & Equipment

Ingredients

Ingredient	Quantity	Purpose / Role
Maida (All-Purpose Flour)	100 g	Provides base starch, texture, and crumb softness
Vital Wheat Gluten (VWG)	50 g	Supercharges protein content (~75-80% protein by weight) and gives dough structure
Skimmed Milk Powder	50 g	Adds dairy protein, subtle sweetness, and aids browning
Water	150 g (ml)	Hydration (~75% hydration for soft crumb)
Instant Dry Yeast	2 g	Leavening agent for airy rise
Salt	2 g	Regulates yeast activity and enhances flavor

Equipment

• Digital Kitchen Weighing Scale (essential for precision with gluten ratios)
• Mixing Bowl
• Spatula / Dough Scraper
• Baking Tin / Loaf Pan or Baking Sheet
• Oven (preheated to 190°C / 375°F)

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Step-by-Step Instructions

Step 1: Accurate Weighing & Prep

Place your mixing bowl on the digital scale, tare it to zero, and weigh out your dry ingredients (100g Maida, 50g Vital Wheat Gluten, 50g Skimmed Milk Powder, 2g Instant Dry Yeast, and 2g Salt).

Step 2: Whisk the Dry Mix

Thoroughly whisk all dry ingredients together in the bowl. Because vital wheat gluten binds rapidly upon contact with moisture, evenly dispersing it throughout the flour and milk powder beforehand prevents dense, gummy pockets.

Step 3: Add Water & Knead

Pour in 150g of room temperature water. Stir with a spatula until a shaggy dough forms, then knead with your hands for 3–5 minutes. Note: Because of the high gluten concentration, you will notice the dough building tensile strength and elasticity much faster than regular bread dough.

Step 4: Room Temp Rest & Overnight Cold Fermentation

1. Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 1 hour.
2. Transfer the covered bowl to the refrigerator for 12 hours (overnight). Why cold ferment? Slow refrigeration allows the yeast to develop complex sourdough-like flavor while relaxing the tense gluten network, resulting in a much lighter crumb and easier handling.

Step 5: Shape & Bake

1. Take the dough out of the fridge and shape it into your desired loaf or baguette shape. Place it into a lightly greased loaf pan or on parchment paper.
2. Allow it to come to room temperature while preheating your oven to 190°C (375°F).
3. Bake for 20 minutes until the crust turns a rich golden-brown and the loaf sounds hollow when gently tapped on the bottom.
4. Let the bread cool completely on a wire rack before slicing to avoid gumminess.

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Tips & Variations

• Toast It: High-protein bread has slightly higher chew due to the gluten; slicing and toasting it yields a crisp, airy crunch.
• Savory Additions: Fold in garlic powder, dried oregano, or rosemary into the dry mix for an herbed protein loaf.
• Storage: Slice and store in an airtight container or ziploc bag at room temperature for 3 days, or freeze sliced for up to 1 month and pop directly into the toaster.