this high protein bread only requires a few ingredients and has 10g+ protein per slice. Perfect for sandwiches, french toast, homemade croutons, and more!
the inspiration
Two years ago I shared a recipe for High Protein Bagels and ever since then I have been wanting to add more to our little protein carbs family. I love bread but I do have protein goals, so why not accomplish two things at once? Make a delicious bread that also helps me get in protein.
When I tested this recipe I didn’t have high expectations BUT it blew my mind! The bread if soft just like regular sandwich bread. It has a beautiful golden crust, and while it is time intensive, it is so easy to make.
I really love making recipes that are high protein and can help us enjoy foods we all love in a macro friendly way.
the ingredients
- Vital Wheat Gluten: vital wheat gluten is the protein that is found in bread. We can use it to make seitan, a high protein mockmeat, but we can also use in our baked goods. It enhances the texture and of course ups our protein.
- All Purpose or Bread Flour: you can use either flour here, I do opt for bread flour, as we are making bread. The vital wheat gluten and flour work together to make an awesome texture.
- Active or Instant Yeast: we will be proofing this dough, unlike the bagel recipe, so you either need active or instant yeast. If you use active yeast be sure to activate beforehand.
- Non-Dairy Milk: I prefer Ripple pea protein milk as it will of course up the protein content in this bread as well. The non-dairy milk makes the bread nice and soft. You can use any plain, unsweetened non-dairy milk I just do not suggest coconut milk as it will add a flavor.
- Vegan Butter: the melted vegan butter adds just a little bit of fat which helps to create a nice soft bread. I like Country Crock Olive Oil Plant Butter or Miyoko’s.
- Salt: we will need a little salt for flavor.
- Organic Sugar: we need a very small amount of sugar to help balance the flavor. You can also use coconut sugar, organic brown sugar, beet sugar, anyone you like.
why are we using vital wheat gluten?
If you are unfamiliar with vital wheat gluten you may be wondering why we are using it? Vital wheat gluten is the concentrated protein found in wheat, made by hydrating wheat flour to activate the gluten and then removing the starch. It is commonly used in baking to improve the elasticity, rise, and chewiness of bread. It’s also the main ingredient in seitan, a high-protein meat substitute.
Vital wheat gluten also has 23g protein and 120 calories per ¼ cup. Making it incredible for making high protein baked goods. I do not have a replacement for it and as it stands right now there is no way to make this recipe gluten free.
making the dough
The dough for this high protein bread is very simple to make. It is just like making any other sandwich bread loaf. Just be sure to have a little patience as it takes some time to make this bread.
- If using active dry yeast pour the yeast into warm non-dairy milk
- In a large bowl combine the vital wheat gluten, all purpose flour, and salt.
- Add in the melted vegan butter and non-dairy milk/yeast mixture.
- Mix together with a large spoon to form a shaggy dough.
- Then, gently knead with your hands for 1 to 2 minutes until all the flour is absorbed. Cover with a dish cloth and proof for 1 hour in a warm spot.
- Cover with a dish cloth and proof for 1 hour in a warm spot.
shaping the protein bread loaf
After the dough is proofed it is time to shape the loaf and do another proof. Yes, we are doing a double proof but it is needed and results in the best loaf!
Why do we double proof bread?
The dough will get it’s first initial rise in the shape of a ball. After that we will rework the dough into the loaf shape. The second rise or double proof allows the dough to relax and rise again in the shape for baking. It enhances the structure and texture of the loaf.
- After the dough is done proofing, gently remove from the bowl and place on a clean surface. Roll it into a log shape with your hands. Place in a greased 9 x 5 loaf pan.
- Cover and rise for 1 hour.
- Bake for 30 to 35 minutes on the lower middle rack, until golden brown.
- Cool in pan for 10 minutes. Then remove from the pan and cool for at least 30 minutes before slicing.
slicing the bread
You do not need any fancy equipment to cut this loaf of bread. However, if you are going to be making homemade loaves frequently and care about making perfect slices. A rather inexpensive option are bamboo slicing sets.
However, I did cut this just fine with a serrated knife and I can live with not having the most perfect slices. I find if you flip the bread loaf on its side it can be a little easier to make even cuts.
I did my best to cut 16 even slices in the loaf. Some pieces are a little thicker but overall you can eyeball it pretty well. Also, you can always make less slices if you want but I wouldn’t do more than 16-18.
protein bread loaf storage
This will last on the counter in an airtight container 5 to 6 d ays. Be sure to let the bread cool for at least 2 hours before placing in a container so no humidity is created.
You can store this in the fridge for 7 to 9 days. The bread will last longer in a cold environment.
Finally, you can also freeze it. While this bread isn’t hard to make it is a bit time consuming so we definitely do not want things to go to waste.
protein bread loaf variations
There are tons of ways to make this protein bread and add in things you like! Here are just a few ideas:
- Make it seedy! You can add seeds in the dough or on top of bread before baking. You can do flax seeds, sunflower seeds, pumpkin seeds, caraway seeds, sesame seeds! Whatever you like.
- Make it nutty! You can add in some walnuts or hazelnuts for a fun flavor.
- Make it sweet! If you wanted to use this to make a cinnamon raisin loaf that would be fun.
why you’ll love this recipe
Honestly, I didn’t expect to love this protein bread as much as I do. I truly cannot get over the texture which is soft and slightly bouncy. I love how even though it does take some time to make, it isn’t hard to make at all.
The recipe has been so versatile I have of course used it for sandwiches. But I also made a protein French toast with it. There are so many great ways to use it while it helps you hit protein goals.
protein bread faq
Unfortunately, no. The vital wheat gluten is a main ingredient.
You can either store it in the loaf shape or sliced. I would either place in airtight container or bag on your counter. You can also freeze it as well.
It is mostly like regular bread, but a bit chewier!
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High Protein Vegan Bread Loaf
Equipment
Ingredients
- 1 ½ cups vital wheat gluten
- 1 teaspoon organic sugar
- 1 ½ cups all purpose or bread flour
- 1 ½ teaspoons salt
- 2 ¼ teaspoons active or instant yeast
- 1 ¼ cup non-dairy milk unsweetened and unflavored, I am using Ripple pea protein
- 2 tablespoons vegan butter melted
Instructions
- If using active dry yeast, pour the yeast into the warm (between 90-100°F) non-dairy milk with the sugar. Set aside for 10 minutes until foamy.
- If using instant yeast, add it directly to the dry ingredients.
- In a large bowl, combine the vital wheat gluten, all purpose flour, sugar, and salt. Add the melted vegan butter and the milk/yeast mixture (if using active yeast).
- Mix with a large spoon until a shaggy dough forms.
- Knead gently with your hands for 1–2 minutes until all the flour is absorbed. Cover with a dish towel and let proof for 1 hour in a warm spot.
- After proofing, gently remove the dough from the bowl and place it on a clean surface. Roll it into a log shape with your hands and place in a greased 9 x 5 loaf pan.
- Cover and let rise for another 1 hour.
- Bake on the lower rack at 350°F (175°C) for 30–35 minutes, until golden brown. If you want your loaf to be more browned on top move to the top rack for 3 to 5 minutes after 35 minutes, to just get it more golden.
- Cool in the pan for 10 minutes, then remove and let cool for at least 1 hour before slicing.
- Slice with a serrated knife into 16–18 pieces. Store in an airtight container at room temperature or freeze for longer storage.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- I do recommend using a kitchen scale when baking bread for the best accuracy.
- I do not recommend using a stand mixer for this recipe as it may over develop the vital wheat gluten.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
Hi can I use water instead of milk??
Hi Samantha, if you would like to you can. The non-dairy milk does add in some plant protein because I used a pea protein milk, and it also adds fluffiness. So, it will still be delicious just not as high protein and possibly not as fluffy.
Just tested the recipe out. I used soy milk (pea milk is unavailable in my country) in my recipe. Cooked in the air fryer… and WOW. Taste good and have a brioche like texture. I recommend.
Hi Ibaia! THank you so much for trying it and taking the time to leave a comment/review! Yay!
Can this be made in a bread machine?
Can I use oat milk?
Sure
I made this in a bread maker and it turned out great!
Awesome I glad to know it worked in the breadmaker because others asked and I was worried it would overdevelop the gluten and become too tough! thank you for sharing and trying! 🙂
Great recipe, very straightforward, I had to sprinkle some water as my dough was very dry…I think as I scoop the flour I have excess flour…but the bread came out awesome!!
My daughter said this was best bread she had!! Thank you for sharing this recipe
Hi Rhythm!! Yay I am so glad you and your daughter enjoyed it. That makes me so happy to hear. Yes, that definitely can happen if you aren’t using a scale. Also, baking in general can be very dependent on the weather, the humidity in the air. Thank you so much for trying it and taking the time to leave a comment/review 🙂
Made this today! Maybe it was just early this morning for me to function properly as I accidentally used 7g of baking powder instead of instant yeast and put 1 tbsp of honey. When I realized what I did I quickly shaped it and baked it and someone might have heard my prayers because it came out amazing!! Tastes exactly like bread, it’s soft and the texture is perfect to spread butter and jam on it ☺️ Finally! So happy to be able to eat a normal and healthy loaf of bread instead of the weird tasting ones sold at the store with all the additives. Next time I bake it again I’ll make sure to wait until I’ve at least eaten breakfast first 🤣 (Although the fact that it came out great anyways means you can do it within an hour!). As always thank you so much Francesca 💛 Any chance on writing another cookbook but with these kind of high protein meals?
Hi Fleors, so glad to hear it all worked out okay with the baking powder!!! haha. Breakfast is the most important meal of the day. As of right now if I ever do another book it will most likely be an ebook! I unfortunately do not have anything in the works for a second physical cookbook :/
Next up is your zucchini bread! Will try to incorporate some pumpkin purée in it for the season 🧡 oh I totally would love an ebook from you! I treasure physical cookbooks but I hardly ever go through them except for already tested recipes I make yearly. Ebooks are so convenient and come very “handy” in every situation. So don’t worry about it 🥰
yes for sure!
Where does sugar go? Active yeast and milk or flours? Photo of the bread in recipe is higher and lighter. I used all purpose flour and my bread is very dense and chewy and not as high. Would it come out more like the photo if I used bread flour? Thanks
Hi Laura, I am a little confused by your comment. The sugar will go with the non-dairy milk and active dry yeast “If using active dry yeast, pour the yeast into the warm (between 90-100°F) non-dairy milk with the sugar. Set aside for 10 minutes until foamy.” It seems to me like you may have over kneaded your bread. How did it look after the first rise? Did it rise a lot like in the pictures? You can use either flour and it should realistically be fine. Bread flour of course is slightly more ideal but AP flour is fine for making bread.
Hello Francesca! I am so excited about this recipe!!!! I’m having trouble though. My bread didn’t rise the first time so I warmed up the temp in here and it isn’t rising the second time. I used instant yeast so I didn’t proof it. Do you have any advice?
Hi Drewanna, are you sure your yeast wasn’t expired? If it isn’t rising at all it sounds like its dead to me. I would suggest if you try again use active dry yeast, so that way you make sure it has that initial activation and you know the yeast is alive!