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High Protein Bread

Breads, Low Phosphorus, Low Potassium, High Protein, Low Sodium


Based on 16 servings per recipe.

  • 3 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup wheat gluten
  • 2 tablespoons sugar
  • 2 tablespoons yeast
  • 1/3 cup honey
  • 2 teaspoons canola or vegetable oil
  • 2 cups warm water, 95-105 degrees


  1. Mix flours, gluten, and sugar in a mixing bowl.
  2. In a seperate bowl, mix yeast, honey, and oil into the water.
  3. Let stand and stir a bit until the yeast is dissolved, about 5 minutes.
  4. Mix the yeast mixture into the flour mix to create the dough.
  5. Knead the dough until you have elastic consistancy, adding more flour to the board as needed. Usually this take about 5 minutes.
  6. Place the dough in a clean, lightly oiled bowl and cover with a towel. Leave it alone until it doubles in size. Dependent upon heat and humidity, this will take 45 minutes to an hour.
  7. Pre-heat oven to 350 degrees and spray your 5×9 pan with oil.
  8. Punch down dough and place in your pan.
  9. Let it rise again just to the top of the pan. This could take anywhere from 30 minutes to an hour.
  10. Place in oven for 50-55 minutes, the bread should have a rich brown color and should have a hollow sound when you tap it. Internal temperature should be around 200 degrees.
  11. Remove loaf from the pan after it is slightly cooled. Let the loaf cool on a rack before slicing.

About This Recipe

This hearty bread packs four times as much protein as most regular breads.

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