PRINT THE BREAD RECIPE: https://nutritionrefined.com/protein-bread/
GET A FREE RAW DESSERT E-COOKBOOK with video tutorials and taste tests: https://nutritionrefined.com/free-cookbook
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Protein bread is an excellent option for those looking for a healthy and filling alternative to traditional bread. It looks and tastes like whole wheat bread but is much higher in protein and fiber. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.
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USED TOOLS:
Food processor (base): https://nutritionrefined.com/vitamix-A3500
Food processor (container): https://nutritionrefined.com/vitamix-food-processor-attachment
Knives: https://nutritionrefined.com/knives
Cutting board: https://nutritionrefined.com/cutting-board
Loaf pan: https://nutritionrefined.com/loaf-pan
Mixing bowls: https://nutritionrefined.com/bowls
Liquid measuring cup: https://nutritionrefined.com/measuring-cup-1
Measuring cups: https://nutritionrefined.com/measuring-cups
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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hi everyone in today’s video I’ll show you how to make protein bread which is an excellent high protein alternative to traditional bread the first ingredient is lentils I’m using green lentils add the lentils to a bowl and soak them for about 8 hours [Music] once soaked drain the soaking water and rinse the lentils now this is optional but in addition to soaking I like to sprout the lentils because sprouting increases the protein content in lentils by up to 23% you can use a sprouting jar I just leave the lentils in the strainer and set the strainer over a large bowl so any excess water can drain the lentil must stay moist but shouldn’t sit in Water Rinse the lentils every 12 hours after 24 to 36 hours Sprouts should start to emerge to make the bread add the sprouted lentils to a food processor together with chickpea flour which will help create a soft bread-like texture celium husk to bind all the ingredients together hemp parts for even more protein salt baking soda and lemon juice process all the ingredients until a dough forms [Music] [Music] [Music] [Music] transfer the dough to a parchment paper lined loaf ban smooth the top and bake the bread at 380° F until crispy and golden brown for about 50 minutes let the bread cool completely before slicing and that’s it moist and tender high protein [Music] bread a few months ago I posted a recipe for lentil bread rolls on this channel and since then a lot of people have asked me for a high protein bread loaf version so here it is how do you like it I am surprisingly impressed I was not expecting this one to be so good so I’ll try to explain the flavor first of all it’s like I am walking in the garden with like fresh vegetables I don’t know how else to describe it maybe it’s the bean sprouts but it tastes like fresh vegetables but it’s bread like it’s not dense it’s quite spongy it has all of the right properties of bread like it it’s got the elasticity that you would expect it’s not too dense it’s kind of Airy spongy when you bite into it it’s really it’s just like bread I don’t know else to describe it like maybe a little bit dens of a bread but not so dense that it’s like you really have to bite through it it’s really tasty it’s got a Very Fresh Garden like Flavor I don’t know else to describe it like a it’s not earthy it tastes like fresh vegetables I don’t know how else to describe it it is delicious I am really impressed with this one all right so I hope you enjoyed this video if you did please give me a thumbs up comment below subscribe to my channel and I’ll see you next time