After finding out a few weeks ago that I should be eating more protein for my body type, I started looking into some easy high protein recipes and in collaboration with Good Hemp I’m happy to show you this savoury Protein Bread Recipe that I made last week!
As I am not a massive sweet tooth I decided to try out making a savoury baking recipe – and this Protein Bread Recipe tastes amazing with hummus or avocado (or even both at the same time ;))
This bread also lasted me for an entire week – I kept it in the fridge completely wrapped in baking parchment to keep it fresh. I don’t want to keep you waiting any longer, so here is the magnificent Protein Bread Recipe:
I decided to try out making a savoury baking recipe – and this Protein Bread Recipe tastes amazing with hummus or avocado (or even both at the same time ;))
- 250g chickpea flour
- a pinch of Salt
- 7g yeast
- Pinch of sugar
- 200ml water
- 175ml hemp milk (original)
- 1 tsp tomato paste
- 1 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika powder
- 40g whole linseeds
- 2 tbsp milled flaxseeds
- 90g Good Hemp Seed Hearts
- 50g almond flour (ground almonds)
- 2 Tbsp pumpkin see
- In a large jug combine the yeast with the pinch of sugar and add in the water. Let the mix rest for about 5 minutes and then slowly add in the milk and tomato paste and stir it well, so that the tomato paste blends in with the other liquids.
- In a large bowl combine the rest of the dry ingredients for the protein hemp bread.
- Create a well in the middle of the dry ingredients and slowly start adding the liquid whilst stirring. You can use a spatula for this or also a large whisk.
- When all the liquid is combined with the dry ingredients, the consistency should resemble more of a batter than a dough – but don’t worry, this is exactly what we are looking for 😉
- Let the batter rest for an hour, covered with a damp cloth, so that the yeast can do its job.
- In the meantime, preheat your oven to about 180 degrees and grease a bread tin. I don’t like using baking paper – simply because it is often not necessary, but also because no matter which baking paper I have tried in the past: it always gets stuck on my bread. So simply use some oil – such as coconut oil or in this case (as it’s a savoury bread) you can also use olive oil.
- Add the batter to the tin and bake it in the oven for about 45 minutes. You will be able to tell that the batter is slowly rising. After the baking time elapses test the bread with a pick and if it is still too moist, bake it for another 10 minutes.
- Serving Size: 1 slice
- Calories: 194kcal
- Sugar: 1g
- Sodium: 205mg
- Fat: 17g
- Saturated Fat: 5g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Protein Bread Recipe, Protein Bread,
Aaaaand voila: you are all set to enjoy it! Leave some topping ideas below – always open to new suggestions!
Have a great Sunday guys!