16 high protein bread Recipes

active dry yeast, bread flour, whole wheat flour, soy flour, powdered soy milk, oat bran, canola oil, honey, salt, water

water, melted butter, apple cider vinegar, eggs, garbanzo flour (chana flour), rice flour, tapioca flour, dry buttermilk, xanthan gum, salt, dry yeast

sweet potatoes, baked, egg whites, ripe bananas, mashed, old-fashioned oatmeal, cinnamon, scoop vanilla protein powder (optional)

a : cust rd t ngzhong(w ter roux st rter ), egg yolk, milk, caster sugar, high grade flour, high grade/protein flour (bread flour ), i ran out of high protein flour , i had only 200g, i replaced with 50g whole meal flour), caster sugar, instant dry yeast, salt, water, melted unsalted butter

currants, flour (gluten free high protein), sugar, baking soda, baking powder, xanthan gum, salt, coconut butter (or palm fruit shortening), margarine (vegan earth balance), buttermilk (you can add 1 tsp. of lemon juice to the milk and it will make a butter milk substitute), caraway seeds (lightly toasted )

yeast, dl lukewarm water, salt, sugar, olive oil, dl of flour (manitoba cream), egg white, poppy seeds , oatmeal, sunflower seeds etc.

egg whites, sugar, low-fat milk, vanilla extract, high-fiber bread , cut into cubes, blueberries, butter, melted, sugar, cinnamon

bread flour, salt, yeast, water, honey, butter or 1/4 cup margarine, fat cottage cheese, eggs, whole wheat flour, quick-cooking oats, chopped nuts

yeast, nonfat dry milk powder, bread flour, whole wheat flour, soy flour, wheat germ, salt, vegetable oil, honey (use the spoon you used for the oil, and the won tsp stick to the spoon!), water

high-protein , gluten-free flour mix - see note below, baking soda, baking powder, xanthan gum, salt, gluten-free oats, egg, buttermilk, orange zest, golden raisins, sugar, sugar

water, olive oil, wheat flour, soy flour, wheat gluten flour, flax seed, splenda brown sugar blend, salt, yeast, sunflower seeds, raisins, dried cherries

whole wheat flour, rye flour (or whole wheat flour if rye not available), soy flour, vegetables, cooked, mashed (may substitute strained, leftover cooked grains, e.g. millet, for some or all of the vegetables, use), oil, salt, vegetable stock, cornmeal, coarse

water, olive oil, wheat flour, soy flour, wheat gluten flour, flax seed, splenda sugar substitute, salt, yeast, sunflower seeds, raisins

barley, barley is a favorite with ancient civilizations, it is mentioned in the bible 32 times, in john 6:9-11 the young boy gives the lord five barley loaves and two small fish, barley is a sweet , nutty flavored grain and lacks gluten which must be added for baking, baking in bread , 1 part barley to five parts wheat flour), barley puts new flavor appeal in soups , casseroles, pilaf, and puddings, be subsituted for rice and millet in recipes, high in minerals and protein, personal note : my mother used barley in much of her southern cooking, especially in soups, she used pearl barley, barley-rice pilaf, oil, onion, finely chopped, chopped celery, barley, uncooked (not quick ), raw brown rice, boiling water or chicken broth, chopped dried apricots, chopped almonds, raisins, cinnamon