Protein bread
I just got into baking, bought a lot of ingredients and looking to enter the bread-baking game
My goal is to have at least 40% of calories come from protein. When making cake, I average about 45-55% (while adding various sweets for the fun taste!)
The question is what would a basic recipe be? I got really confused going all around the web looking for various recipes for protein and normal breads. proteincakery.com is quite useful but they call for whole psyllium husks which I do not have yet (coming from Amazon in a week)
My understanding is that I can take some whey/pea/rice protein powder, mix it with flour, add some baking powder and water, and let this all bake? I heard some horror stories of the end product being too tough, as I would hate to waste ingredients. Would 100 grams of protein powder, 100 grams of flour, 10 grams of baking powder and one egg be enough for a bread?
In addition I am confused with all the yeast and different flours talk, as well as ratios and leaving it to rise. I am just looking to start off with a basic bread recipe and see how it goes before experimenting
With cakes I just started by using eggs, yogurt, baking powder, whey and flour, and went from there experimenting by adding more ingredients. I want to do the same with bread - bake a high-protein bread, understand the basics and start experimenting from there
I am okay if it does not turn out super bread-like/tasty at first, as my goal is to get protein in my diet (I got about 50 kilograms of protein powders from Myprotein which I have to use in a year) - I would just hate to waste ingredients (where bread turns rock)
Appreciate any help! And to answer the question - I did Google; got confused with surplus of information and still not sure what is the basic recipe
Textured Veggie Protein (TVP) that works great in bread as a porridge. It has huge amounts of Potassium Magnesium and Iron as well as 24% protein. You can also grind it into flour if you want. It makes a fine add in for a high protein bread or bar. You can also use it for a meat replacement in chili . I got this one on sale at Sprouts for 99 cents
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Sounds like you are making a quick bread rather than a yeasted bread; whole different game than yeast breads. For one thing, you don't need to develop any gluten (kind of like muffins or banana bread). Folks on here could probably give you all kinds of advice re basic recipes for yeasted breads using some high-protein flours, but not really sure about baking powder-raised breads. But I would think that, if you find a basic muffin or quick bread recipe you like, you should be able to substitute your protein flour or powder for a pretty high percentage of the white flour.
for recipes for "soda bread" or "quick bread"; after looking at a few, you could get an idea of what seem to be the basic building blocks that you can add to or modify to suit your needs. Or consult the "Joy of Cooking" or Mark Bittman's "How to Cook Everything" for basic quick or soda bread recipes (your local lending library may have copies of these). Since most folks on this site focus on yeast breads (made with either a sourdough starter or commercial yeast). Although there are some folks here who are expert at baking nearly everything.
This one looks like it should have a lot of protein: https://www.kingarthurflour.com/recipes/cabot-cheddar-soda-bread-recipe, although the cheddar might add more fat than you're looking for.
Another one that might have potential is: https://www.kingarthurflour.com/recipes/rye-soda-bread-recipe; you could cut back on the oil and maple syrup (you'd have to experiment to find out how much you can cut back, but this article about how to reduce sugar in muffins should be useful, since muffins are essentially small quick breads: https://blog.kingarthurflour.com/2017/01/25/how-to-reduce-sugar-in-muffins/), and substitute nuts or seeds for the raisins.
On the TVP, I'm quite worried about people consuming too much soy. TVP is defatted soy flour, not really a veggie. Soy is typically one of the heaviest sprayed crops and the monoculture is detrimental. It's loaded with estrogen and this can lead to an increased risk of breast cancer and such. It's become such a dominant crop because it's so cheap and easy to produce. Anyways I like to let people know that soy isn't really good in the long run. Found something recently as well:
"In industry, hexanes are used in the formulation of glues for shoes, leather products, and roofing. They are also used to extract cooking oils (such as canola oil or soy oil) from seeds, for cleansing and degreasing a variety of items, and in textile manufacturing. They are commonly used in food based soybean oil extraction in the United States, and are potentially present as contaminants in all soy food products in which the technique is used; the lack of regulation by the FDA of this contaminant is a matter of some controversy." (from Wikipedia) This hexane method is also how TVP is produced!
If you sprout or ferment (or both) your soy it is loads healthier.
Enough about soy - whey protein from *grass fed* cows: wonderful source of protein. In my natural medicine encyclopedia, it goes into depth about how whey slows aging by keeping strong, dense bones and maintaining prime posture. Also cutting back on osteoporosis risk. So if you're getting into a high protein diet, whey is definitely something I would keep at the top of the list!
Don't forget healthy fats - very crucial!
Last thought - if you're interested in more protein in bread, maybe consider yeasted breads, after all gluten is a protein (although not complete). Using higher gluten/protein flours for bread making not quick bread making because gluten makes a tough cake/quick bread but a wonderful yeasty bread!
Best of luck, I hope I provided something useful to you!
I used to be really big on big dietary protein but lately I am not so sure it is really so important unless you're a bodybuilder or something. I go against the trend now. Carbs for life.