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6 Ingredient Protein Bread

November 4, 2020

Jump to Recipe

This protein bread is made with Holy Crap cereal, whole wheat flour, white flour, and based on Jim Lahey no-knead method.

Image of protein bread on a plate covered with nut butter

This blog post was created in partnership with Holy Crap cereal. The opinions expressed here are my own. Thank you for supporting Wholehearted Eats by supporting our sponsors!!

Now that the weather has gotten colder, I have returned to baking bread—it's such a great way to warm up the house and embrace all those cosy autumn vibes. While this sourdough has long been my go to bread recipe, I have been finding my days too busy to dive into the labour intensive process. Maybe you're the same?

This no-knead bread (based on the classic no-knead bread from Jim Lahey) is a great alternate for those who don't have the time or patience to make sourdough (or those feeling a little too scared to try). Although this is a yeasted bread, it has a similar texture and taste to a classic sourdough, but with way less work!

Close up of Holy Crap Cereal on a countertop

My version of this no-knead bread is a high protein, high fibre, option that utilizes Holy Crap cereal. Holy Crap is a local B.C. company that makes gluten free cereals out of a blend of raw seeds like chia, hemp, and buckwheat. This loaf is made with the Natural version, but they have and Apple Cinnamon, Maple + Gluten-Free Oats (my favouritre), and Blueberry Apple. They all make a great addition to oatmeal, overnight oats, or eaten as is as a high fibre cereal.

Jump to:
  • Ingredients
  • Method
  • Tips + Notes
  • Substitutions
  • No-Knead Protein Bread
  • Other Bread Recipes

Ingredients

  • Wholewheat flour
  • White flour
  • Traditional yeast
  • Holy Crap cereal
  • Salt
  • Sunflower seeds
Ingredients for protein bread in little glass bowls, topdown

Method

To make this protein bread begin the night before. Combine the Holy Crap with the water and set aside for about 5 minutes.

Meanwhile, combine the flours, yeast, salt, and sunflower seeds in a bowl.

Close up of Holy Crap Cereal, a mix of chia and hemp and buckwheat.

Mix the water and Holy Crap mixture with the flour. Combine it well to create a shaggy dough.

Cover the dough with a plate (or plastic wrap) and let sit for 12-14 hours at room temperature.

Protein bread that is in a bowl and has proofed for 12 hours or overnight.

The next day, arrange the oven racks near the bottom of the oven. Place your dutch oven in the the oven and preheat it 450° F.

Let the dutch oven heat for one full hour. Meanwhile, get a sheet of parchment paper ready.

Close up of shaping dough on a white countertop

While the oven is preheating, shape your bread. Lightly sprinkle your counter with flour. Gently scrape the bread dough out onto your floured surface.

Flour your hands and carefully shape the dough into a nice round loaf. Try not to over handle it as you don't want to knock out too much air. Lift the loaf onto your parchment paper. Top your loaf with some seeds if desired.

Image of protein bread dough covered in sunflower seeds on parchment.

Cover the bread with a damp tea towel and let rest until the oven is finished pre-heating.

After one hour, remove the dutch oven from the oven. With a dry cloth remove the lid, and carefully lift the parchment paper and protein bread into the hot dutch oven. Cover with the lid and return it to the oven. Bake for 30 minutes.

Sunflower seed covered bread dough in a dutch oven ready to bake

After the 30 minutes is up, remove the dutch oven lid and bake for another 15 minutes uncovered until the loaf is browned and crispy.

Close up of cooked protein bread covered in sunflower seeds, in a dutch oven

After 15 minutes, remove the pot from the oven (be sure to use good oven mitts or a cloth!) Carefully lift the parchment paper and protein bread out and let it cool on a rack.

Tips + Notes

  • Because this protein bread rests for 12 hours, it is best to make just before you head to bed, but alternatively, it can be mixed upon waking and baked just before bed.
  • Like most bread, this loaf is great sliced then frozen. Just toast from frozen!
  • Since this recipe uses so little yeast, try not to handle it too much when you shape it as that will affect the rise. Less handling is the best.
Close up of cooked protein bread covered in sunflower seeds, in a dutch oven

Substitutions

  • If you don't have sunflower seeds, try sesame or pumpkin seeds
  • Spelt flour can be used for wholewheat
  • Spices like cinnamon and dried fruit can be added for a sweeter bread
Continue to Content
Yield: 1 loaf

No-Knead Protein Bread

Sliced loaf of sunflower seed covered protein bread on a counter with a knife.

This protein bread is made from Holy Crap cereal, whole wheat and white flour, and made following Jim Lahey no-knead method.

Prep Time 12 hours
Cook Time 45 minutes
Additional Time 30 minutes
Total Time 13 hours 15 minutes

Ingredients

  • 1 1/4 cup wholewheat flour
  • 1 3/4 cup white flour
  • 1/2 tsp. yeast
  • 1 tsp. salt
  • 1 3/4 cups room temperature water 
  • 1/3 cup Holy Crap Cereal 
  • 1/4 cup sunflower seeds, plus more for garnish 

Instructions

  1. Begin the night before. Combine the Holy Crap cereal with the water and set aside for about 5 minutes.
  2. Meanwhile, combine the flours, yeast, salt, and sunflower seeds in a large bowl.
  3. Mix the water / Holy Crap cereal mixture with the flour mixture. Combine well to create a shaggy dough.
  4. Cover the dough with a plate (or plastic wrap) and let sit for 12-14 hours at room temperature.
  5. The next day, arrange the oven racks near the bottom of the oven. Place your dutch oven in the the oven and preheat it 450° F (320°C).
  6. Let the dutch oven heat for one hour. Meanwhile, get a sheet of parchment paper ready.
  7. While the oven is preheating, shape your bread. Lightly sprinkle your counter with flour. Gently scrape the bread dough out onto your floured surface.
  8. Flour your hands and gently shape the dough into a nice round loaf, but try not to over handle it. Lift the loaf onto your parchment paper. Top your loaf with some seeds if desired.
  9. Cover the bread with a damp tea towel and let rest until the oven is finished pre-heating.
  10. After one hour, remove the dutch oven from the oven. With a dry cloth remove the lid, and carefully lift the parchment paper and bread into the hot dutch oven. Cover with the lid and return to the oven. Bake for 30 minutes.
  11. After 30 minutes is up, remove the dutch oven lid and bake for another 15 minutes uncovered until the loaf is browned and crispy.
  12. After 15 minutes, remove the pot from the oven (be sure to use good oven mitts or a cloth!) Carefully remove the parchment paper and protein bread and let it cool on a rack.
© Sophie MacKenzie
Cuisine: North American / Category: Vegan Bread

Other Bread Recipes

  • Sprouted Mana Bread
  • Millet Bread (Sourdough)
  • Grain-Free Unbelievable Bread
  • Basic Sourdough
  • Gluten-Free Sourdough

Filed Under: Vegan Bread Tagged With: chia, hemp, wholewheat

Previous Post: « Easy 3 Ingredient Rosewater Toner
Next Post: 4 Ingredient Epsom Salt Mix »

Reader Interactions

Comments

  1. Jennifer says

    November 23, 2020 at 5:27 pm

    Hello...this looks amazing! Wondering if all whole wheat flour can be used instead of white flour or a combination of whole wheat and spelt? Just trying to avoid the white flour. Thank you 😊

    Reply
    • Sophie says

      November 24, 2020 at 1:18 pm

      You totally use all whole wheat, it will just be a touch denser. Ever light and whole spelt will work 🙂

      Reply
  2. Gina says

    December 29, 2020 at 9:53 am

    Your bred recipe sounds amazing. And though the Holy Crap cereal sounds amazing, for those of us not in BC can you recommend a substitute for the Holy Crap cereal? I checked the ingredients on their website but not sure of the proportions if I were to mix my own. Any advice would be appreciated.
    Thank you!

    Reply
    • Sophie says

      December 29, 2020 at 10:20 am

      Hi Gina, I'd try with 3 tbsp chia, then top the rest of the 1/3 cup with equal parts buckwheat groats and hemp hearts (about 1 tbsp each). Hope you enjoy!

      Reply

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