Whole Grain High Protein Bread with Pepitas and Walnuts

Working at revving up the protein content of my bread – while keeping a good, solid structure in the slices – lead me to develop this loaf. Pepitas are sunflower seeds (bought at Trader Joe’s) with 9 grams of protein per ¼ cup. I also added gluten flour with 23 grams in ¼ cup; white whole wheat flour (first time I’ve used this type of flour) with 4 grams per ¼ cup; spelt flour with 4 grams of protein per ¼ cup; and soy flour with 9 grams per ¼ cup. (All flours were from my local Schnucks grocery store.)

 

Whole Grain Bread with Pepitas & Walnuts

Whole Grain Bread with Pepitas & Walnuts

Directions:
2 tsp active dry yeast
½ cup warm water
2 cups spelt flour
1 cup whole wheat flour
1 cup white whole wheat flour
1 cup soy flour
¼ cup gluten flour
Scant 2 tsp salt
2 cups warm water
2 Tbs blue agave
2 Tbs virgin olive oil
3/4 cup broken walnuts
½ cup Pepitas (sunflower seeds)

Dissolve the yeast in ½ cup warm water in small bowl. Let sit for 10 minutes.
Mix flours, gluten, and salt in large bowl.
Combine 2 cups warm water, blue agave, and olive oil in medium sized bowl. Pour into center of flour mixture along with the yeast mixture, stir to blend.
Add walnuts and Pepitas.
Knead for 20 minutes or more. The mixture will be quite moist; use as much whole wheat flour as needed in the kneading process. I used 1 ½ extra cups of flour.
Form into a ball, place in a greased bowl and cover with a greased saran wrap. Let rise for at least 1 ½ hours or until doubled in size.
Press out accumulated gas from dough, reform into a ball, and let rise for about 45 minutes.
Divide dough in half, gently deflate each half again, form into loaves, and place in 4×8 inch greased bread baking pans.
Let rise for another 30 minutes.
Place bread pans in pre-heated oven (425 degrees) and bake for 10 minutes.
Turn temperature down to 325 degrees and continue baking for another 55 minutes.
Option: brush olive oil on loaf tops after removing bread from pans.

RESULTS: Ron, my main tester, liked this bread quite a bit. Good, full flavor – stronger than the High Protein Whole Wheat Bread with Walnuts in the August 16th blog, but not too strong. I thought there was a discernable after-taste, but Ron didn’t think so. In any case, I don’t think the after-taste is unpleasant, just there. Nice structure – meaning the slices didn’t crumble easily, and would be good for sandwiches and hors d’oeuvres.
We ate this with butter and jam, but I think it would be even better with cheese – tomorrow!

Enjoy!

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