Good morning lovely people ♥️
I hope you’re all doing really well! I’ve made this bread many times before and kept tweaking it to make it easier to make and even more delicious.
I don’t cook and eat animal foods every day and I workout quite a bit so getting enough protein is always something I think about. Moreover, I personally find that more refined and processed carbs really negatively affect my digestion. About 7 years ago, I had intestinal surgery and ever since, I’ve been experiencing IBS symptoms every time my diet strays from my norm. I like to eat a relatively high protein, lower carb and moderate fat diet. That’s the way I feel best – which doesn’t mean it will work for everyone.
The truth is we’re all individuals and what works for me may not work for you. Even still, getting enough protein is of utmost importance for all of us. Protein isn’t just abundant in animal foods; nuts, seeds, complex grains and legumes are very high in protein and when you mix different varieties, you ensure a more complete protein.
You could always just purchase protein bread – which I often do when I don’t have much time to mess about in the kitchen. But in testing this recipe once again this week, I remembered how easy this bread is to make.
You don’t need any special tools or skills and the result is delicious. If you’ve ever had protein bread, you know that the texture and consistency is very different to most traditional breads. It’s much more dense and quite heavy. Slicing it thin is ideal – it’s very filling and super flavorful.
The bread is best eaten the day of making – however if you don’t get through an entire loaf in a day, just slice it thinly, refrigerate and enjoy toasted 😋
Here’s how to make it…
7 g yeast packet
200 g mixed seeds
2 tablespoons olive oil
350 g gram flour
2 eggs & 4 tablespoons eggs whites OR 4 eggs
375 ml lukewarm water
Pinch of sea salt
Start by pre-heating your oven to 190 Celsius
In a tall glass, add 375 ml lukewarm water, 2 tablespoons olive oil and the 7g yeast packet. Stir really well and allow to sit.
In the meantime, add the 200 g mixed seeds to a bowl – I used 80 g pumpkin seeds, 100 g sunflower seeds and 20 g chia seeds. You could use any seeds in any combinations – or add ground / chopped nuts; they work well here too. To the same bowl, add the gram four and mix well.
Make a small well in the centre of the same bowl and add the eggs and egg whites and scramble with a fork. To that, slowly incorporate your water-yeast-olive oil mixture you made earlier. Mix everything together, making sure the mixture forms and cohesive dough.
Then pour the mix into a parchment lined or silicone bread mould, sprinkle with sea salt and bake for 45 minutes to 60 minutes. Check that it’s done by poking the bread using a skewer or toothpick – it’s done when the toothpick comes out clean.
Now, just allow to cool, slice and enjoy – So good!
Note: I use gram flour here because I enjoy the flavor and it is higher in protein per 100 g than other flours such as wheat or spelt. Both of these make good substitutes if you don’t find or want to use gram flour. Also, always make sure to check ingredients and take care in case of food allergy and / or intolerance – just in case 🙂
That’s it from me!
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Sarah’s Healthy Eats – @holisticnutritionnija
Thank you for taking the time to be here and read this ❤
Until my next post, be well xXx