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Web's Best High Protein Bread Recipe

This high protein bread recipe is resplendent with healthy ingredients.

Trivia: Canadian bread is known for its heartier consistency due to high protein levels in Canadian flour.

High Protein Bread Recipe

Tip: You will get a higher loaf if you use Calphalon Classic Bakeware 4-1/2-by-8-1/2-Inch Rectangular Nonstick Medium Loaf Pan rather than the standard 9 x 5 inch pan for this high protein bread recipe.


1/2 cup honey
1/3 cup shortening or oil
4 cups warm water
2 tsp granular yeast 2 cups whole wheat flour (stone ground is best)
1 1/2 cups rye flour
1/2 cups rolled oats
1/2 cups soy flour
1/2 cups wheat germ
1/2 cups bran or all bran
3/4 cup skim milk powder
1 tbsp salt
4 2/3 cup all purpose flour, approximately


Using a large bowl like the Turquoise Extra Large Melamine Bowl 0004 5160, measure the honey, shortening and warm water. The water should be quite warm. Stir to dissolve. This will bring the mixture to lukewarm. Sprinkle yeast over top and stir again. Let sit for a quarter hour.

In another large bowl, measure the whole wheat flour, rye flour, oats, soy flour wheat germ,bran, skim milk powder and salt. Mix well. Stir in 1 3/4 cups of the all purpose flour. Pour this into the risen yeast liquid. Stir at least 50 times, preferably more. Scrape sides and let rise for about three hours, or until the dough reaches twice the size it is now.

Sprinkle the remaining flour on the kneading board. Turn dough onto board and knead it in. Here's a tip: the Chef's Planet Full size sheet pan mat for nonstick baking, kneading or rolling dough is drawing rave reviews for its performance as a kneading surface.

Shape your dough into two loaves and put into buttered pans. If desired, brush top with egg beaten with 1 tbsp water. This will give it a shine. Let rise for another two hours, or until the dough is one inch above the rims. Bake at 400 ° for 15 minutes. Reduce heat to 325 ° and bake for half an hour or longer. The top should be dark gold.

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