Protein Bread Recipe

This protein bread is made with the same core ingredients as a traditional loaf: strong bread flour, yeast, water and salt. Vital wheat gluten, a concentrated wheat protein, increases the protein content while strengthening the dough, helping the bread rise and retain a light, pleasantly chewy texture. The finished loaf can be sliced for sandwiches, served with soup or toasted for breakfast. Mixed seeds add extra texture and give the golden crust an attractive, bakery-style finish.

  • Serves: 10 slices
  • Prep time: 20 minutes, plus proving
  • Cook time: 30–35 minutes

Ingredients

Protein Bread Ingredients

350 g strong white bread flour

75 g vital wheat gluten

7 g fast-action dried yeast

1 tsp fine salt

1 tsp caster sugar

330 ml lukewarm water

1 tbsp olive oil

2 tbsp mixed seeds

Method

Protein Bread Instructions

  1. Mix the dry ingredients: Place the bread flour, vital wheat gluten, yeast and sugar in a large bowl. Add the salt on the opposite side of the bowl from the yeast, then mix everything together.
  2. Make the dough: Pour in the lukewarm water and olive oil. Stir until the ingredients form a soft, slightly tacky dough.
  3. Knead: Turn the dough onto a lightly floured surface and knead for approximately 10 minutes, until smooth and elastic. Alternatively, knead it in a stand mixer for 6–8 minutes.
  4. First prove: Place the dough in a lightly oiled bowl and cover it with a clean tea towel. Leave somewhere warm for 45–60 minutes, or until approximately doubled in size.
  5. Shape the loaf: Press the air gently from the risen dough. Knead in 1 tablespoon of the mixed seeds, then shape the dough into a loaf. Place it in a lined 900 g loaf tin.
  6. Second prove: Cover the tin and leave the dough to rise for another 30–40 minutes. Meanwhile, preheat the oven to 200°C/180°C fan/Gas 6.
  7. Add the topping: Lightly brush the top of the risen dough with water and sprinkle over the remaining mixed seeds.
  8. Bake: Bake for 30–35 minutes, until golden brown. The loaf should sound hollow when tapped underneath.
  9. Cool: Remove the bread from the tin and leave it to cool completely on a wire rack before slicing.

Tip: Vital wheat gluten absorbs plenty of liquid. If the dough feels unusually dry while mixing, add another tablespoon of water. It should feel soft and slightly tacky rather than stiff.