Who knows what my mind will have worked out today! Working closely with personal trainers, by now I am also delighting in the formulation of recipes rich in proteins, since many sportsmen and athletes are increasingly attracted to the so-called high-protein diet. After the puddings, the bars, the tarts and the pizzas, today it is the turn of the protein bread, which we will make by mixing the wheat flour with the concentrated soy proteins and a little poppy seeds to give a special touch. and rustic. So, dear lovers of the hyper-protein diet, let's get to work and see what are the doses and the ingredients to prepare the bread enriched in proteins.
Video of the Recipe
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Identity Card of the Recipe
- 179 KCal Calories per serving
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Ingrediants
- 50 g of concentrated soy protein
- 170 g of Manitoba flour
- 15 g of poppy seeds
- 200-220 ml of water
- 15 g of brewer's yeast
- 5 g of sugar
- 5 g of salt
Materials Needed
- Large bowl
- Oven plate or pan with a diameter of 18 cm
- Glass
- Wooden stick
- Wooden ladles
- Latex gloves (optional)
- Pastry board
Preparation
- Dissolve the brewer's yeast in a little warm water: mix everything well by adding the sugar, which is essential to activate the yeasts.
- Pour the yeast into the center of the flour and let it rest for about ten minutes, until the yeast has swollen a little.
- Then add the concentrated soy proteins (or whey proteins), salt, poppy seeds and enough water to obtain a smooth and homogeneous mixture (about 200-220 ml).
Please note
It is recommended to work the dough for a long time to favor the development of gluten: in this way, a soft bread can be obtained. We briefly remember that the presence of proteins tends to weigh down the dough; therefore, the long processing of the dough facilitates the activity of yeasts and the formation of gluten.- From the dough, obtain a ball: cut it with a knife or scissors and let it rise until it is swollen well: it will take about an hour.
- Preheat the oven to 190-200 ° C: put the leavened bread in the oven and cook for 25-30 minutes.
- Allow the bread to cool or cool on a wire rack before serving.
Please note
Being a rather heavy bread, it is advisable to cut it into rather thin slices and to toast it lightly before tasting it: the result will be excellent.Alice's comment - PersonalCooker
Here it is: surely, the supporters of the high-protein diet will appreciate this recipe of mine! Very satiating, the bread that I have proposed is extremely crunchy on the outside, of a beautiful inviting brown color; the inside, on the other hand, is soft even if less soft than the classic white or wholemeal bread that we are used to taking. The alveolation is in fact smaller, which makes the bread a little more compact: this consistency is clearly to be attributed to the presence of proteins.Nutritional values and Health Comment on the recipe
NB. The values on the side refer to the translation of the dough; to have a better overview of the nutritional values referring to baked bread it is sufficient to consider a loss of water equal to about 20% of the total weight. Protein bread is a valid alternative to traditional bread but only if contextualized in a diet that requires an increase in peptides with a high biological value (eg veganism); it is unlikely that the sportsman's diet may require protein fortification of foods of plant origin, unless the subject suffers from hypercholesterolemia! In this case, the obligation to keep dietary cholesterol and saturated fats below certain limits could require the "dietary supplement with soy protein.
