Recipe by LDJP
"A very good high protein bread. I use it for sandwiches and toast."
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active dry yeast
whole wheat flour
powdered soy milk
I made a few changes to the recipe to use things I already had in the pantry. Didn't have powdered soy milk, so just used a bit of regular milk. Also didn't mix this in the bread machine; did it by hand. Dissolved the yeast in warm (110) water and let stand until foamy...then proceeded. Allowed to rise approx. an hour, punched down, put in loaf pan, rise again for about 35 min and then baked at 350 until golden. My boys absolutely devoured it and I actually only got one small taste of it. The texture was perfect for toasting or a sandwich and had great flavor. Having another batch in rising so the rest of the family can enjoy some. Will be a keeper and probably a staple bread recipe for a long time in my house!
I increased the serving size to 20 and followed the recipe exactly and yet my bread didn't turn out that well. I did bake by hand, but that shouldn't make any difference. The main problem was that the bread mainly tasted of yeast. I'm used to baking with fresh yeast, but did use active dry yeast and the required quantity and yet, the bread turned out too yeasty. Any ideas?
This bread is fantastic! We don't have a bread machine, so my husband makes it the old fashioned way. Also we didn't have powdered soy milk so he used regular powdered milk and added about 1/8 cup flax seeds. This recipe is worth 10 stars.
This is an excellent bread. I made it in my bread machine on the pasta/dough cycle, and baked it in my convection oven at 350 degrees for 35 minutes. I didn't have soy milk powder so I substituted skim milk powder.
A keeper! It was healthy without being too heavy. I used nonfat milk instead of soy, and next time I would double the recipe because it makes a small loaf.
Excellent flavor. Very filling bread. I doubled recipe and made it by hand. Great with soup for dinner. Looking forward to toast tomorrow morning! Thanks for the recipe.
Delish! I didn't have wheat flour so I substitute it for half millet and half of soy flour.Cook it on regular cycle and dark top .It came out so good I am making it again .
I was looking for a hearty, dairy-free bread for breakfast, and this was perfect. I made the recipe exactly and was very happy with the results. The only change I would make is scaling it to make a larger loaf.
* Percent Daily Values are based on a 2,000 calorie diet.
High Protein Bread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 137
** Calories from Fat: 22
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