Milk and honey protein bread recipe!

Milk and honey protein bread

Makes 2 loaves

This recipe is one that I have worked out over time to make a delicious, even textured bread that is as healthy as a protein bar. This is an inexpensive and easy recipe that is great for beginners and experienced bakers. Aside from the rising time it only takes about 15-20 minutes to of actual prep time. The texture is perfect for sandwiches, toast, or anything else for that matter! No big holes! I like to warm a piece and put raw honey on it for breakfast!

Each serving (1, ½ inch slice) contains roughly 10g of protein, 140 calories (If Splenda or no sugar is used.) 8% DV Iron, 20% DV vitamin B1, 10% DV vitamin B2, 10% DV B3, 20% DV Folic acid.

Ingredients and supplies:

2 cups warm water 100-120F/37-47C

6 cups enriched wheat flour. White or brown

1 tbsp. active dry yeast

1 tbsp. salt

1/8 cup of honey

1/8 cup sugar or Splenda for sweeter bread (Optional)

2 scoops unflavored whey protein powder

2 tbsp. olive oil or nonstick spray

Hand blender

Baking tray or 2 large loaf tins

Large mixing bowl

Large spoon.

1 bread or hand towel

Roasting pan


Mix water, salt, yeast and honey in a large mixing bowl. Stir until fully dissolved. Cover and let sit in warm place for up to 30 minutes or until foam forms on the top.

Add sugar/Splenda (optional) and whey protein and mix until there are no more clumps. A hand blender makes this much faster.

Slowly add one cup of flour at a time until dough can be formed into a ball you can pick up. Roughly 5-5 ½ cups of flour total.

Coat hands and countertop with flour. Turn out dough and knead for 5 minutes. Let rest 3 minutes. While dough is resting scrape out the leftover dough and flour from the mixing bowl and coat lightly with olive oil or nonstick cooking spray. Knead dough for another 3 minutes. Form a smooth surfaced ball of the dough and place it into greased mixing bowl. Wet the bread or hand towel and wring out thoroughly. Place damp towel over the mixing bowl. Place bowl in a warm place for 1 hour until dough doubles in size. Punch down. Re-cover dough and allow to rise until it doubles a second time. Usually 20-60 minutes. Punch dough down again. Use olive oil or nonstick cooking spay to coat bread pans or baking sheet. Use leftover flour to coat the greased pan/s. Turn out dough and cut into 2 evenly. Form loaves as desired. DO NOT allow loaves to rise again before placing in the oven. Use a knife to cut shallow slashes into the tops of your loaves. DO NOT pre-heat oven. (heating up the dough slowly is the secret to well risen, even textured bread) Fill roasting pan with about an inch of water. Place roasting pan on lowest rack in the cool oven. Place bread pan/s on middle wrack of the oven. Bake at 385F/196C for 35-40 minutes until golden brown.

Dough can also be frozen to use later after the second rise and punch down. Simply place dough in lightly oiled freezer bags. Keeps for 4 months. Allow dough to thaw in fridge overnight. Take out and let it rise to double, punch down, form, and bake as per recipe!

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