High Protein Challah Bread
Elevate your bread-making game with this High Protein Challah Bread, a nutrient-packed twist on the traditional braided loaf. Made with a blend of whole wheat and unbleached all-purpose flours, and boosted with whey protein isolate, this recipe offers a soft and fluffy texture while delivering a satisfying protein punch. Sweetened with a touch of honey and enriched with olive oil and eggs, this challah has a delicate, rich flavor. The signature braiding technique creates a stunning loaf, finished with a golden egg wash and a sprinkle of sesame seeds for added crunch and visual appeal. Perfect for sharing at gatherings or slicing up for everyday meals, this high-protein challah proves that wholesome and delicious can go hand in hand. Whether you're looking for a healthier bread option or just love a showstopping centerpiece, this recipe is sure to impress!
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Ingredients
- 2 cups whole wheat flour
- 2 cups unbleached all-purpose flour
- 1 cup whey protein isolate
- 1 packet active dry yeast
- 1.5 cups warm water
- 0.25 cup honey
- 3 large eggs
- 0.25 cup olive oil
- 2 teaspoons salt
- 1 egg yolk
- 1 tablespoon water for egg wash
- 2 tablespoons sesame seeds
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and whey protein isolate. Mix well to ensure all ingredients are evenly distributed.
Step 2
In a small bowl, dissolve the yeast in the warm water and add the honey. Stir gently and let the mixture sit for about 5 minutes until frothy.
Step 3
In another bowl, whisk together 2 of the eggs and the olive oil until well combined.
Step 4
Pour the yeast mixture and the egg-oil mixture into the dry ingredients. Add the salt, and mix together using a spatula or your hands until a sticky dough forms.
Step 5
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Add additional flour in small amounts if the dough is too sticky, but avoid adding too much.
Step 6
Place the dough in a lightly oiled large bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
Step 7
Once risen, punch down the dough to release any air. Divide the dough into three or four equal pieces, depending on how many strands you prefer for braiding.
Step 8
Roll each piece into long ropes of even thickness. Lay the ropes side by side on a baking sheet lined with parchment paper, pinching the top ends together.
Step 9
Braid the ropes together, tucking the ends underneath to form a neat loaf. Cover with a damp cloth and let rise for another 30 minutes.
Step 10
Preheat your oven to 350°F (175°C).
Step 11
In a small bowl, beat the remaining egg yolk with 1 tablespoon of water to create an egg wash. Brush the surface of the dough with this mixture.
Step 12
Sprinkle sesame seeds generously over the top of the challah.
Step 13
Bake in the preheated oven for 25-30 minutes, or until the challah is a deep golden brown and sounds hollow when tapped on the bottom.
Step 14
Allow to cool on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | 1302.9 grams (1302.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3238 |
| Total Fat 94.60g | 121% |
| Saturated Fat 18.60g | 93% |
| Polyunsaturated Fat 9.40g | |
| Cholesterol 783mg | 261% |
| Sodium 5171mg | 225% |
| Total Carbohydrate 426.10g | 155% |
| Dietary Fiber 39.20g | 140% |
| Total Sugars 55.40g | |
| Protein 184.80g | 370% |
| Vitamin D 138IU | 691% |
| Calcium 721mg | 55% |
| Iron 18mg | 97% |
| Potassium 2338mg | 50% |
Source of Calories