6 Ingredient Protein Bread

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

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!

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
• Recipe
• Other Bread Recipes

Ingredients

• Wholewheat flour
• White flour
• Traditional yeast
• Holy Crap cereal
• Salt
• Sunflower seeds

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.

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.

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.

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.

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.

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.

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.

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

Other Bread Recipes

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