I’ve dived into baking a lot recently, mostly due to the fact that I love bread. Nothing beats a really nice sandwich, right? Even though carbs have gotten a really bad reputation recently, I tend to lean in the other direction. I’m all about the carbs! With that said, you also need to find room for the protein. So how about combining the two? That question led me to experiment a little bit and it was that thought that gave me the idea for this high protein vegan bread.
As I have mentioned in several other posts, when eating vegan (or plant-based if you prefer) foods you almost always come across a situation where someone asks you “but where do you get your protein?”. At his point, I have ready-made answers (have a look at my post complete vegan protein sources if you would like to know more) to fire away.
Well, now I strayed out of topic. Back to the high protein vegan bread.
Instead of using only water or some sort of dairy-free milk as the liquid for the dough I took a can of chickpeas and blended it, including the aquafaba, with some water to use as the liquid. I also added oats and hemp seeds to the dry ingredients to further add to the protein amount. You could add even more protein by adding chia seeds, vital wheat gluten, or any other plant-based source of protein.
Don’t be scared off by the thought of having mixed chickpeas in the dough, they don’t add that much taste to the bread but rather a nice texture.
The end result is some nice tasting high protein vegan bread buns that are enjoyable by the whole family. My son had two for breakfast this morning!
How to make high protein vegan bread
Start out by adding all the dry ingredients (flour, oats, hemp seeds, yeast and salt) to a large bowl and mix it so that the yeast is divided evenly in the mix.
Next up, bring out the food processor and add all the wet ingredients (chickpeas, aquafaba, water and oil) and mix it so that it becomes completely smooth.
Pour the chickpea mixture into the bowl with the dry ingredients and work together to a dough for about 10 minutes. The dough is quite wet and sticky so I find it easier to use a ladle rather than my hands.
Let the dough rest in a warm place for about 45 minutes, then cover a baking surface with some flour, pour out the dough and form it into a loaf. Cut the loaf in 12 pieces and put each piece on a tray covered with non-stick cooking paper. Cover the tray and let the buns rise a second time for about 30 minutes. This is also the time to heat up the oven to 225° C / 450° F / Gas Mark 7.
Bake the buns in the oven for around 15 minutes or until they are golden brown. Enjoy them with your favourite topping or just as they are.
Take care, and be safe!
A hearty rich bread that is high in protein and 100% plant-based!
- 1 can chickpeas including the aquafaba
- 3 dl 1 1/4 cup water
- 1/2 dl 1/4 cup canola oil
- 5 tsp active dry yeast
- 2 tsp salt
- 4 dl 1 3/4 cup oats
- 1 dl 1/2 cup (a little less) hemp seeds
- 7 dl 3 cups All purpose flour
Mix all the dry ingredients in a large bowl.
Add all the wet ingredients to a food processor and mix until completely smooth.
Pour in the liquid into the bowl of dry ingredients and form a dough using your hands or a ladle. The dough is going to be quite wet so I prefer to use a ladle. Knead for about 10 minutes.
Cover the bowl and let the dough rest for about 45 minutes.
Pour out the dough on a lightly floured surface and form the dough into a loaf. Cut the loaf in 12 pieces and put them on a tray covered with non-stick cooking paper. Cover the tray and rise for a second time for about 30 minutes.
Pre-heat the oven to 225 C / 450 F / Gas Mark 7.
Bake the buns for around 15 minutes or until they are golden brown. Let the buns cool off a bit before you cut them.
TIP! Add chia seeds, pumpkin seeds to even further stack some protein in the bread.