High Protein Pain Blanc
Elevate your bread-baking game with this High Protein Pain Blanc, a modern twist on the classic French white bread. This recipe seamlessly combines traditional artisan techniques with health-forward ingredients such as whey protein isolate and vital wheat gluten, making it the perfect choice for anyone seeking a higher-protein alternative to standard bread. With a soft, airy crumb and a golden, crispy crust, this loaf is as nutritious as it is delicious. The dough comes together easily, with minimal hands-on time, and the recipe's step-by-step instructions ensure foolproof results. Serve it fresh with your favorite spreads, use it for sandwiches, or toast it to perfection—this versatile bread will quickly become a staple in your kitchen. Perfect for protein enthusiasts and bread lovers alike, this High Protein Pain Blanc balances nourishment with the comforting flavors of a bakery-worthy loaf.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 300 grams All-purpose flour
- 50 grams Whey protein isolate
- 30 grams Vital wheat gluten
- 230 ml Water
- 7 grams Dry yeast
- 10 grams Sugar
- 7 grams Salt
- 15 ml Olive oil
Directions
Step 1
In a small bowl, mix the dry yeast with sugar and 50 ml of warm water. Let it stand for about 10 minutes until it becomes frothy.
Step 2
In a large mixing bowl, combine the all-purpose flour, whey protein isolate, and vital wheat gluten. Stir until well integrated.
Step 3
Add the yeast mixture, salt, remaining water, and olive oil into the flour mix. Stir with a wooden spoon until the dough begins to come together.
Step 4
Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
Step 5
Place the kneaded dough into a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
Step 6
Once risen, punch down the dough to deflate it, then shape it into a boule (round loaf) or elongate it for a batard (oval loaf).
Step 7
Lightly oil a baking sheet or line it with parchment paper, and place the shaped dough onto it. Cover with a damp cloth and let it rise again for about 30 minutes.
Step 8
Preheat the oven to 220°C (430°F). If you prefer a more traditional crust, place a shallow ovenproof dish with water on the lowest rack.
Step 9
Once the dough has gone through its second rise, slash the top with a sharp knife to allow for expansion during baking.
Step 10
Bake in the preheated oven for about 25 to 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 11
Remove from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
| Serving size | 651.5 grams (651.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1575 |
| Total Fat 18.90g | 24% |
| Saturated Fat 3.20g | 16% |
| Polyunsaturated Fat 1.30g | |
| Cholesterol 17mg | 6% |
| Sodium 2863mg | 124% |
| Total Carbohydrate 247.30g | 90% |
| Dietary Fiber 9.70g | 35% |
| Total Sugars 12.30g | |
| Protein 97.90g | 196% |
| Vitamin D 0IU | 0% |
| Calcium 300mg | 23% |
| Iron 16mg | 88% |
| Potassium 760mg | 16% |
Source of Calories