Success! High protein homemade bread!

I have been playing with bread recipes for months, trying to find a bread that my family liked that was high enough in protein for me to eat, as well.  I know some of us can't eat bread, but I can eat the heck out of it, unfortunately.  I have always been kinda famous (possibly only in my own mind, but I'm okay with that) for my buttermilk rolls, and it occurred to me that there might not be a lot of difference between baking with buttermilk and baking with Greek yogurt.  That got me thinking, and experimenting... 

So, here is my recipe for Yogurt Quinoa Bread.  You can't taste the quinoa at all, and the yogurt just gives a little tang, kind of like sourdough.  And for a special occasion, you could use all white bread flour, and it would still have 6 grams of protein per slice (but 146 calories and 27g of carbs, which is why I say special occasion).  You could add nuts or seeds to this to make it even higher in protein.

I make mine in a bread machine, and I add the ingredients in this order:

1 cup nonfat Greek yogurt, warmed to room temp or a little warmer **

1/2 cup cooked Quinoa (not hot, let it cool first)

1 teaspoon salt

1 tablespoon butter (optional)

1 cup Atkins baking mix

1 cup whole wheat flour

1 cup oat flour

1 tablespoon sugar

1 tablespoon yeast

** Note: check the protein content in your Greek yogurt.  It can vary widely, and some so-called Greek yogurts are just regular yogurt with gelatin added to thicken them.  I use Fage, Chobani or Oikos, but  Fage is my first choice.  I buy it on clearance for 1/2 price and freeze it for later use in baking (freezing changes the texture, so it's not going to be good for everything, but it's fine for baking).

Mix all the ingredients on the dough cycle, then let it continue to rise for an extra 30 minutes.  Punch down, place in loaf pan, and let rise for another 90 minutes.  Bake at 350 degrees for 35-40 minutes.

Stats for one slice (1/20th of a loaf): 100 calories, 15g carbs, 8g protein, 7g iron

If I were going to make it without the bread machine, I would follow the instructions for a basic whole wheat bread recipe, using the yogurt mixed with Quinoa as my liquid, and adding 30 minutes to each rise. 

This sounds fantastic - thank you for sharing!  Just out of curiosity, you said you use your bread-maker but mine doesn't allow me to set temp.  Does your list other bread that would cook at that setting?  IE: Quick Rise, Reg. Loaf, French Bread?

Can't wait to try this!

 

Sorry, I guess I wasn't clear.  I only use my bread machine to make dough, then I bake in the oven.  If I were actually going to bake it in the bread machine, I would probably use the whole wheat cycle.

Looks great...also interested in how you did this with a bread maker!

Thank you so much!  I'm going to try this this coming weekend. I'll need to buy some of the ingredients. I can eat bread but what I've been doing is making it with lots of extra oatmeal (per my NUT, oatmeal is unusual in that it is a grain that doesn't expand in the stomach like other grains so it is tolerated more). Can't wait to make this!

Might just have to try this... I wonder if I could sub out the ww flour for soy flour? I've had success with soy flour in making protein nut/fruit breads like banana nut or pumpkin and it boosts the protein count.

I'd sure like it if you shared your bread recipes with me. I love nut/fruit, banana, and pumpkin bread.

Thanks Ahead of Time!

Kat

I basically just jacked Nik's recipes, like her Protein Banana Nut Muffins and her OTHER Banana Bread, and then substituted out pumpkin puree for the bananas for variety.... they turned out great! I also made a rather simple zucchini bread using soy flour, baking powder, salt, oregano, egg beaters, butter spray, and a LOT of shredded zucchini!

i have a wehat grinder. so this sounds great to me...i grind up beans into a flour and can add that to this mixture....there is nothing better then fresh baked bread...no bread machine for me...but i do have a mixer and an oven...

 

thanks for the tip

debby

I saw quinoa flour in a health food store. I wonder if you could replace some of the regular flour with quinoa flour and boost the protein even more.