Chopped, hard-boiled, free-range egg yogurt paprika and cress.Remove the loaves from their pans and allow to cool longer.įamous British chef Jamie Oliver came up with these tasty sandwich combinations: Egg-Based Turn the loaves over on a cooling rack for about 10 minutes.Turn the oven’s temperature down to 350 degrees and continue baking for another 30 minutes.Place each oval into a loaf pan, loosely cover with an oiled plastic wrap, and set aside to rise for about 90 more minutes, until they form nice domes.Shape each half into an oval, making sure to tuck any seams under the dough. Punch the dough down again, then divide in half.Grease and flour two standard loaf pans in the meantime.Punch the dough down, then place it back in the bowl to rise for one hour.Cover the bowl and allow it to rise in a warm place for around one to one-and-a-half hours, or until your dough has doubled in volume.Turn it over in the bowl once to ensure the top is coated with a little oil. If necessary, add 2 tablespoons of this flour at a time until the dough is no longer sticky. Add 1 to 1 1/2 cups of the whole wheat flour and continue to knead.

Add 1 cup vital wheat gluten flour and mix on a low speed (if using a stand mixer).Mix the warm non-dairy milk, 1 cup of water, oil, maple syrup, and salt in another bowl.Mix the yeast and the 1/4 cup of warm water in a large bowl.To compensate for the loss of liquid, you should also increase the other liquids in the recipe by 3 tablespoons for every 1 cup of maple syrup taken off. If you want to substitute the maple syrup in this recipe for white sugar, you will need to take into account specific conversion ratios before simply swapping one out for the other.įor every 3/4 cup of maple syrup you use, you will then need to replace that with 1 cup of white sugar. It also possesses a unique flavor that some people may prefer over other sweeteners. Maple syrup is considered healthier than white sugar and other sweeteners, which is why it’s used in this recipe. Other brands may use wheat proteins, vital wheat gluten, ground nuts, or pulses such as almond flour to increase the bread’s protein amount. Some high protein breads are baked with ingredients typically found in protein powders-namely isolated whey proteins, pea proteins, soy proteins, or even egg white proteins. These types may also have different ingredients baked into them than normal kinds, just to boost the protein in the bread. Simply put, high protein bread has more protein packed inside it than your average loaf. Lowered Risk of Developing Cardiovascular Disease.

High protein chia flat bread