Looking for information on Bovaer? Click here
Protein bread with buttermilk

Protein bread with buttermilk

1 h 5 min
Discover the joys of baking with our protein bread, a hearty twist on classic loaves that’s sure to become a breakfast staple and a favourite in your recipe collection. This easy-to-make bread combines simple ingredients and tangy buttermilk, resulting in a deliciously crispy crust and a soft, tender centre. Perfect for toast or simply enjoyed on its own, this protein bread brings satisfaction to every bite and is bound to be a go-to kickstart for your mornings.
Other recipes
Protein bar
1 h
Protein bar
(0)
Protein pancakes
15 min
Protein pancakes
(0)
Almond butter
30 min
Almond butter
(0)
Protein balls
10 min
Protein balls
(1)
Protein milk
10 min
Protein milk
(0)
See more
https://arlauk.cmsstage.com/recipes/protein-bread-with-buttermilk/

Instructions

  • In a tall jug or bowl, stir the yeast into cold buttermilk.
  • Add flour and stir the dough together.
  • Cover and place in a warm place for approximately 2 days.
  • Place the pre-dough in a stand mixer bowl. Add water, sugar and salt and mix it together until well combined.
  • Add the flour and mix at the lowest speed for approximately 30 seconds.
  • Increase the speed to the highest setting for approximately 10 minutes or until it pulls away from the sides of the bowl and gathers around the hook. The dough should be shiny and elastic.
  • Cover the bowl with a lid or cling film and leave to rise in a warm place for approximately 1 hour.
  • Place the dough on a floured board and knead it briefly. Equally divide the dough and form into 2 loaves.
  • Place the loaves on a plate lined with baking paper. Leave to rise in a warm place for approximately 30 minutes.
  • Preheat your oven to 200 °C (traditional oven).
  • Brush the loaves with water, dust with flour and, with a sharp knife, cut an oblong slit into each.
  • Bake in the middle of the oven for 30 minutes, then increase the heat to 250 °C, baking for an additional 8 minutes until the loaves are golden brown and crispy.
Recommended information

Serving suggestion

High protein scrambled eggs with crème fraiche
10 min
High protein scrambled eggs with crème fraiche
(0)
Enjoy!
Use cold butter milk for yeast fermentation

To get the best fermentation for this recipe, use cold buttermilk. This helps control yeast fermentation, allowing the dough to develop slowly and enhancing flavour. The cool temperature of the buttermilk slows down the yeast activity, giving the bread a slight tang and a beautifully complex taste as it ferments. This slow rise also contributes to a better crumb structure and an airy texture, making the final loaf deliciously satisfying.

Cool your protein bread before cutting

After your loaves come out of the oven, start the cooling process by turning the oven off and cracking the door open. Let the bread cool slowly for about 30 minutes. This step helps keep the crust from hardening and the bread from becoming dense. Next, move the loaf to a wire rack to cool further, preventing a damp, soggy bottom and keeping the crust crisp. Allow the bread to cool on the rack for at least an hour before slicing. This waiting period is essential for air to circulate and the bread to keep its shape. Slicing too early can lead to a loaf that's difficult to cut and lacks firmness.

Master dough elasticity through kneading

Aim for a shiny and elastic texture by kneading at the highest speed as suggested by the recipe. To check if the dough has enough elasticity, try the windowpane test: stretch a small piece of dough between your fingers to see if it forms a thin, see-through layer without breaking. This indicates that the gluten is well-developed, and the dough is set for the next phase. If it rips during the windowpane test, knead it for a bit longer, then test again until it's elastic enough.

FAQ: Questions about protein bread

Making fresh protein bread is simple with this recipe. Browse our FAQs for answers to your questions about yeast fermentation, achieving the perfect texture and storage tips.

Can I speed up the fermentation process?
While it’s possible to speed up the fermentation process, it’s better to let the dough rise slowly as this allows the flavours to fully develop for a more complex and delicious loaf with a better texture. However, if you’re pressed for time, warm the buttermilk to about 30 °C before you mix it with the yeast. This warmth helps the yeast become active more quickly, leading to a faster rise. Be careful not to heat the buttermilk above 46 °C, as too much heat can kill the yeast and stop your bread from rising. Warming the buttermilk just right offers a quick fermentation while still allowing the bread to develop some flavour and texture.
Why is my protein bread dense?
A dense loaf can happen for several reasons. Here’s a breakdown of common pitfalls and how to avoid them for a perfectly airy bread: Inactive yeast: yeast that’s old or improperly stored won’t rise well. Check by proofing it in warm water with a bit of sugar – if it bubbles and foams within a few minutes, it’s active and ready to use. Incorrect kneading: kneading too much can make the dough tough, while too little means poor gluten development, leading to a dense texture. Aim for a smooth, elastic dough and use the windowpane test as described above (stretch a small piece of dough until it’s thin and translucent without tearing). Over-proofing: let the dough rise only until it doubles in size; too long and it weakens. Press with a finger gently – it should spring back slowly if it’s ready. Underbaking: Underbaked bread can be gummy and dense. Ensure a golden crust and a hollow sound when tapped or check for an internal temperature of 90-95 °C.
Can I form the protein bread dough into buns instead?
Absolutely! After the dough has completed its first rise, gently punch it down to release excess air, then divide it into even pieces to ensure consistent size and baking. Shape each piece into a smooth, round bun by tucking the edges under and rolling it gently in your hands. Place them on a baking sheet lined with parchment paper, leaving enough space for them to expand. Cover with a clean kitchen towel and let them rise a second time until they’ve puffed up and nearly doubled in size. Keep in mind that buns bake much faster than a full loaf, so start checking them for doneness a few minutes earlier than the recipe’s bake time. They’re ready when golden brown on top and sounding hollow when tapped on the bottom.

Nutritional values

Nutritional value, per

2456 Kcal

Fibre 24.3 gram fibers
Protein 67.9
Carbohydrates 506.5
Fat 13.8 gram

Ingredients

Day 1: pre-dough
Dry yeast
10 g
Buttermilk
200 ml
Wheat flour or strong white bread flour
125 g
Day 2: dough
Water
300 ml
Sugar
1 tsp
Coarse salt
2 tsp
Wheat flour or strong white bread flour
550 g
Water (to brush)
To garnish
Sieved flour

Other recipes

See more

What makes the ingredients in this recipe special?

The ingredients in this recipe come together to create a bread that’s both flavourful and satisfying. Buttermilk adds a subtle tang and keeps the crumb tender, while also helping with a slow rise. The yeast is key for creating a light, airy texture by fermenting and releasing gas. A bit of sugar helps feed the yeast and enhances the golden crust, while salt balances the flavours and strengthens the dough’s structure. Each ingredient plays an essential role in creating a well-rounded, delicious loaf with great texture and taste.

If you're craving a bread with a rich, nutty flavour and a satisfyingly chewy texture, try our high-protein bread. Packed with seeds, whole grains and a touch of yogurt for softness, it’s a delicious addition to any breakfast table.

Get creative with bread shapes and scores

With this recipe, you have the freedom to get creative with shapes and scoring designs, adding a personal touch to every loaf. Try shaping the dough into a classic round boule, a long baguette or even a braided loaf for an impressive look.

Scoring the dough before baking – using a sharp knife or a bread lame – allows you to create beautiful patterns, like simple slashes, intricate leaves or geometric designs. Not only does scoring add visual appeal, but it also helps control how the bread expands in the oven, giving it a rustic, bakery-style look.

Keep in mind that different shapes can alter the baking time; smaller or thinner shapes like baguettes will bake faster, while larger, denser shapes may need more time to fully cook through.

Bring back freshness with toasting

If your protein bread starts to lose its initial softness and freshness, don’t worry – toasting can work wonders. By lightly toasting your bread, you’ll revive its golden, crunchy crust and bring out the rich, hearty flavours. Simply slice your bread to the desired thickness, and toast until lightly crisped and warm. This small step not only reinvigorates the bread’s texture but also enhances its aroma.

No mixer? No problem

Making protein bread doesn’t require any fancy equipment. In fact, you can create a beautifully textured loaf using only your hands and a sturdy mixing bowl. Start by mixing the ingredients with a wooden spoon until they come together, then transfer the dough onto a clean surface and knead with your hands. Working the dough manually allows you to feel its consistency, helping you gauge when it’s ready to rest and rise. This hands-on approach not only simplifies the process but also adds a personal touch to your loaf, giving you that true artisanal experience at home.

Keep your protein bread fresh with smart storage

To keep your loaves fresh and tasty for longer, consider a few easy storage tips. Once your bread has cooled completely, wrap it in a clean tea towel or place it in a paper bag, which will help maintain its crust without trapping too much moisture. Avoid using plastic, as it can make the bread overly soft or chewy.

For longer storage, wrap the loaf well and freeze it, slicing it beforehand for easy toasting later. With these smart storage habits, you’ll extend your bread’s freshness and have delicious slices ready whenever you want them.