When you look up how to get more protein into bread, the internet seems to be full of tons and tons of useless and overly complicated recipes.
It’s not complicated.
All you need to do is get some vital wheat gluten, which is a posh way of saying flour that has been washed and then re-dried to remove most of the starch, and substitute that for a percentage of your ordinary flour when you’re making bread.
For our normal bread maker, which is an old Panasonic SD-258, we have a set loaf that we make. It makes a large loaf and consists of:
1 teaspoon of yeast
475 grams of flour
1.5 teaspoons of sugar
3 tablespoons of olive oil
1.25 tablespoons of salt
320 millilitres of water
That’s our standard loaf.
We have found that if we substitute some of the flour with vital wheat gluten, it ups the protein content. But if you add too much, it makes the bread too chewy and the crust a little bit harder.
We’ve found that simply using:
400 grams of standard flour
75 grams of vital wheat gluten, {or washed flour, whatever you want to call it}
Produces an awesome loaf. It is easy to cut, behaves well, and contains more protein.
Simple.