High Protein Bread

Since I’m on a diet quite often, and store-bought high protein bread tastes like cardboard to me, I fooled around for a couple of months and came up with this. I slice the loaves and freeze them, using a slice at a time in the toaster.

Makes two medium loaves.

Utensils Needed:

Two medium nonstick loaf pans (4x8 inches), electric mixer with dough hook, measuring cup, instant thermometer, spray can of non-stick coating.


2 pks. yeast
2 C. warm water (105° -115°)
2 large eggs (room temp.)
1/4 C. vegetable oil
3.5 C. flour
3 to 4 T. onion powder
1 C wheat germ
1 C. soy flour
2 T. dark molasses
1 T. salt
1/2 C. skim milk powder
2 to 3 T. dill weed

Proof yeast, warm water, and molasses for five minutes. Add eggs and oil and flour, mixing at low speed. Combine remaining ingredients and add to bowl. Raise speed to medium and beat until dough leaves sides of bowl. Empty bowl onto lightly floured surface and knead until smooth and elastic, about 5 to 7 minutes. Cover dough and allow to rest for 20 minutes.

Preheat oven to 375° and place pan of hot water on lowest shelf.

Shape dough into two loaves and fit into pans which have been sprayed with non stick coating. Cover and let rise in a warm place until doubled in bulk, an hour or more. Place in oven and bake for 40 to 45 minutes, or until loaves are done. Remove from pans and place on cooling rack.

Note: If loaves brown too quickly place aluminum foil over them and continue baking for prescribed time.

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