Have you ever had bread with protein powder in it? Well, this might be the way to start a new day…specially if you are in hurry.
First, I must admit that this is my first-time trying protein powder, I never felt that I needed it but when I was offered to try one of products from LIVfit, I thought that this would be the perfect opportunity to try the Organic SuperFood Blend…
I had the bag in my cupboard for a couple of weeks and every time I look at it I did not know what to do with it…I did not want to add into smoothie or juice…that is too simple…until I need it to bake more bread and the “aha moment” that I was waiting to use the superfood blend came to my mind…why not add some protein into my bread dough? And this post was created…
Before I continue I must disclose the following… “I have been given SuperFood Blend as part of a product review, as the product was a gift, all opinions in this review remain my own and I was in no way influenced by the company“.
People always complaint about the empty calories in bread…not anymore, as this bread comes with protein and the mix of vitamins and antioxidants…a great way to start your day.
– What is SuperFood Blend?
The SuperFood Blend is a mixture of organic pea protein, quinoa, chia, flaxseed meal, hemp, green tea, variety of fruit blend and some vitamins…you can read more about it here.
– How should I add the protein powder to the bread dough?
Since I am already familiar with all the ingredients in this blend and have made bread using them (separately) it would not be too hard to incorporate the powder into the bread dough. And yes, I applied the tangzhong method…I substituted a small portion of bread flour with the protein powder and added vital gluten to compensate the lack of it from the protein powder.
My making this bread I found out that the protein powder absorb a lot of liquid, therefore much more water was added to get the perfect texture.
– Did the protein powder affected the bread?
Not at all, the bread came out moist, soft and fluffy…if not by the color and the speckles you would not be able to tell that there is protein powder in it…
– Ready for the recipe?
Water roux or Tangzhong
- 50 g bread flour
- 250 ml water
SuperFood Blend Bread Dough
- 500 g bread flour
- 80 g SuperFood Blend
- 70 g sugar
- 7 g salt
- 7 g yeast
- 7 g vital gluten
- 30 dry milk
- 200 ml water
- 80 g butter (room temperature)
Water roux or Tangzhong
Whisk together the water and the flour until the mixture is well blended and free of lumps.
Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.
Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.
Remove from the heat.
Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.
Ready to add to the bread dough once is cool.
Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.
SuperFood Blend Dough
In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.
Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.
Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.
Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).
If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.
Remove the dough from the mixer and place in a bowl by covering with a plastic film.
Let dough proof until the dough tripled to its original size.
Now it is time to shape the dough…
Knock back the dough and split into approximately 8 little balls (approximately 140 g each) and let it rest for 5 minutes on the counter.
Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.
Place the Swiss rolls into 2 Pullman pan, (4 each) pan and let it rise until triple of its original size.
Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.
Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.
Store the bread in an airtight container.
– Looking for more bread recipes? Check these out…
Did you know that protein is necessary for building bones, muscles and skin? With that said, not everyone needs extra protein, especially if you eat routinely meat, fish, dairy products and eggs. Adding protein powder to your diet might be beneficial to vegans, vegetarians, athletes, older adults…
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Thanks for the pictures on how to fold the bread rolls- I’ll have to try this recipe!
This is a beautiful bread Juliana! Nothing like homemade is there!
The bread looks.perfect and love how you turned into super food protein one
This bread looks so incredibly fluffy and delicious!
Your bread looks incredibly delicious! So tender and soft, and I love the added protein!!
I heart your super food protein bread. Looks so delicious and soft!
Juliana your a baking pro!!! Brilliant idea to add protein powder. You know your last long horizontal picture with all of your loaves lines up needs to be in a culinary magazine. Stunning!
A great idea to kick up the protein in a loaf of bread. I love that fold and roll technique. FYI, I love using the Tangzhong method in my bread.
Dear Juliana, your Protein Bread looks picture perfect – fabulous crumb, fluffy, moist and delicious too! What a creative way to use protein – wish I could have tasted a slice or two!
I have had protein powder and have used it in recipes, but never bread. What a great idea! Looks really good…and filling 🙂
What a great idea! Nice way to use protein powder — very creative. I can never resist bread, and this is a way to make it even more nutritious. Thanks!
What a wonderful idea, Juliana! Your breads always look so delicious that my mouth is watering 🙂
I never would’ve thought of this. It sounds like a great healthy bread, Juliana! The speckles make it interesting. Have a wonderful week!
This looks amazing Juliana, what wonderful protein bread!! xo
They look super soft! Wish I could have a huge slice now :-))