Nutrition
Calories: 159kcal | Carbohydrates: 23.1g | Protein: 10.9g | Fat: 2.3g | Fiber: 1g
This High Protein No-Knead Bread will prove that you can still eat bread on a high-protein diet! And it's beginner friendly!
Servings
Ingredients
- 270 g Bread Flour
- 90 g Vital Wheat Gluten
- 1 1/2 tsp Salt
- 1/4 oz Instant Yeast 1 packet
- 1 3/4 - 2 cup Water
Instructions
- 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.
- After mixed, add very warm water (you can go as hot as your sink will make). Start with 1 3/4 cups, and see if the texture looks correct (check out the pictures later on in the post). If it's not right, add a little more water.
- Cover with saran/cling wrap and a towel or two. This will help keep in the moisture and warmth.
- Allow the dough to rise for 4 hours minimum.
- Pre-heat the oven to 450 F.
- Put the empty Dutch Oven, with the lid on, in the pre-heated oven for 30 minutes.
- Dust a piece of parchment paper with flour. Plop your dough on the parchment paper and tuck and fold it until it forms a neat little ball.
- Remove the Dutch Oven from the oven. Open the lid and set the dough (in parchment paper) in the Dutch Oven.
- Place the lid on top.
- Bake for 30 minutes with the lid on.
- Remove the lid and cook for an additional 10 - 15 minutes until the crust is nice and crispy/crusty and browned.
- Pull from the oven and allow to cool. Never forget that Dutch Oven and its lid are blazing hot!
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein No-Knead Bread
Did you make this recipe?Mention @proteindeficient.vegan