High Protein Mischbrot (Mixed Rye and Wheat Bread)
Elevate your bread-baking game with this hearty High Protein Mischbrot, a flavorful mixed rye and wheat bread packed with wholesome ingredients and a protein boost. Featuring a balanced blend of whole rye and wheat flours, enriched with vital wheat gluten and unflavored whey protein isolate, this recipe offers a nutritious twist on the classic German Mischbrot. A touch of molasses or honey adds natural sweetness, while optional sunflower seeds provide added crunch and texture. Perfectly risen and baked to golden perfection, this high-protein bread boasts a chewy crumb and rustic crust, making it ideal for sandwiches, toasts, or a satisfying snack on its own. With simple step-by-step instructions, this recipe is beginner-friendly and a must-try for health-conscious bread enthusiasts.
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Ingredients
- 250 g whole rye flour
- 200 g whole wheat flour
- 30 g vital wheat gluten
- 50 g whey protein isolate (unflavored)
- 7 g dry yeast
- 10 g salt
- 350 ml lukewarm water
- 15 ml molasses or honey
- 40 g sunflower seeds (optional)
Directions
Step 1
In a large mixing bowl, combine the whole rye flour, whole wheat flour, vital wheat gluten, whey protein isolate, and dry yeast. Mix well using a whisk or a spoon to ensure even distribution of the dry ingredients.
Step 2
Add salt to the mixture and stir to combine.
Step 3
Create a well in the center of the dry ingredients and pour in the lukewarm water and molasses (or honey). Mix using a wooden spoon until a shaggy dough forms.
Step 4
If using, add sunflower seeds and knead by hand for about 10 minutes on a lightly floured surface. The dough should be slightly sticky, but manageable. Alternatively, use a stand mixer with a dough hook attachment on medium speed for 8 minutes.
Step 5
Form the dough into a ball and place it into a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm area until it doubles in size, approximately 1 hour.
Step 6
Punch down the dough to release excess air and reshape it into a ball. Place it in a greased 9x5 inch loaf pan, cover, and let it rise again for 30-40 minutes or until it reaches just above the rim of the pan.
Step 7
Preheat your oven to 220°C (428°F).
Step 8
Bake the bread in the preheated oven for 10 minutes, then reduce the temperature to 200°C (392°F) and bake for an additional 40 minutes, or until the crust is nicely browned and the bottom sounds hollow when tapped.
Step 9
Remove the loaf from the pan and let it cool on a wire rack completely before slicing.
Step 10
Store the bread in an airtight container or slice and freeze for up to 3 months for longer storage.
Nutrition Facts
| Serving size | (957.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2109.6 |
| Total Fat 30.2g | 0% |
| Saturated Fat 3.9g | 0% |
| Cholesterol 8.3mg | 0% |
| Sodium 4052.9mg | 0% |
| Total Carbohydrate 360.7g | 0% |
| Dietary Fiber 68.1g | 0% |
| Total Sugars 15.5g | |
| Protein 123.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 471.9mg | 0% |
| Iron 18.3mg | 0% |
| Potassium 3068.4mg | 0% |
Source of Calories