High Protein Vegan Bread Loaf
This high protein vegan bread loaf has 10g+ protein per slice while being fluffy and light.
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
Serving: 39gCalories: 102kcalCarbohydrates: 10gProtein: 10.6gFat: 2.1gSaturated Fat: 0.6gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 0.4gSodium: 246mgPotassium: 59.8mgFiber: 0.3gSugar: 0.3gCalcium: 46.9mgIron: 1.4mg
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