High Protein Pain aux Noix
Elevate your bread-baking game with this High Protein Pain aux Noix, a wholesome twist on the classic French walnut bread. Packed with protein from whey powder and enriched with the nutty crunch of walnuts, this artisan loaf combines the hearty goodness of whole wheat and bread flours with a touch of honey for natural sweetness. Vital wheat gluten ensures a bakery-worthy texture, while olive oil adds richness to every bite. Perfect for breakfast, as a pre- or post-workout snack, or paired with cheese and fruit for an elegant appetizer, this high-protein bread offers a flavorful and nutritious option for any occasion. With a simple yet rewarding process, this recipe will help you craft a rustic loaf that’s as nourishing as it is delicious.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 300 grams whole wheat flour
- 200 grams bread flour
- 100 grams whey protein powder
- 7 grams instant yeast
- 10 grams salt
- 350 milliliters warm water
- 30 milliliters olive oil
- 100 grams walnuts, roughly chopped
- 15 grams honey
- 15 grams vital wheat gluten
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, bread flour, whey protein powder, instant yeast, salt, and vital wheat gluten. Stir the dry ingredients together until well mixed.
Step 2
In a separate bowl, mix the warm water, olive oil, and honey until the honey is dissolved.
Step 3
Make a well in the center of the dry ingredients and slowly pour in the liquid mixture. Stir with a wooden spoon or spatula until a rough dough forms.
Step 4
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough becomes smooth and elastic.
Step 5
Gently fold in the chopped walnuts, kneading only until they are evenly distributed throughout the dough.
Step 6
Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 7
Once risen, turn the dough out onto a floured surface and gently deflate it. Shape the dough into a round loaf.
Step 8
Transfer the shaped loaf onto a baking sheet lined with parchment paper. Cover it with a towel, and let it rise again for 30 minutes.
Step 9
Preheat your oven to 220°C (430°F). Just before baking, lightly score the top of the loaf with a sharp knife to allow it to expand properly in the oven.
Step 10
Bake the loaf in the preheated oven for 35 minutes, or until the bread is a deep golden color and sounds hollow when tapped on the bottom.
Step 11
Remove the bread from the oven and cool it on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (1130.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3176.7 |
| Total Fat 108.8g | 0% |
| Saturated Fat 14.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 50mg | 0% |
| Sodium 4126.6mg | 0% |
| Total Carbohydrate 409.8g | 0% |
| Dietary Fiber 50.7g | 0% |
| Total Sugars 21.1g | |
| Protein 172.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 584.5mg | 0% |
| Iron 24.4mg | 0% |
| Potassium 2467.1mg | 0% |
Source of Calories