When we say “protein,” we usually think about foods like chicken, beef, or eggs. Now, there is another option: protein bread. This revolutionary, plant-based choice is fast becoming a popular alternative, helping many to meet their fitness goals. The benefits of this hot new item are many, including:
As we age, we often begin to lose muscle mass and strength. Protein is an important macronutrient for older men and women, helping to improve overall bone health and shortening recovery periods from injury and illness.
Eating more protein and fewer carbohydrates enables you to feel full while curbing cravings. Scientific studies suggest that increasing protein, along with physical activity, can help to regulate body weight and shed excess fat.
Dietary fiber, like that found in protein bread, is essential to regulating cholesterol levels. A high fiber diet significantly lowers the risk of heart problems by slowing the artery buildup that can lead to disease.
Better Brain Function
While our brains account for only two percent of our total body weight, they require around 20 percent of our body’s energy. The B vitamins found in high-protein bread work to improve neurochemical synthesis while helping to reduce inflammation that can lead to dementia and other brain illnesses.
Colorectal Cancer Treatment
Colorectal cancer is one of the world’s most common forms of cancer. Some of the risk factors for this disease include higher alcohol consumption, along with a greater intake of processed and red meats. Protein bread, while helping to improve regular bowel function and relieve constipation, also provides dietary fiber essential for improving gut health and removing toxins. In addition, it works to improve intestinal flora, delivering nutrition and energy to “good bacteria” in the gut.
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Protein Bread Nutrition Facts
Protein bread is a perfect pre or post-workout snack, offering more nutrition than the usual protein bar or shake. Plus, you can store it at room temperature for up to one week or in the freezer for up to three months. Unlike other bread options, protein bread is made without high fructose corn syrup, artificial preservatives, or artificial coloring/ flavors.
A few precautions to note:
- Some brands may feature milk, soy, and/ or gluten, so be sure to check the label for allergen information.
- Some brands use wheat, so people with celiac disease or gluten sensitivity should avoid them.
- Protein bread should be eaten as part of a balanced diet of whole fruits, vegetables, and healthy fats - be sure to enjoy in moderation as part of an active lifestyle.
- Whole wheat flour
- Sunflower seeds
One slice (19 grams) of high-protein bread contains:
- 47 calories
- 8.3 grams of carbohydrates
- 2.3 grams of protein
- 0.4 grams of fat
- 0.6 grams of fiber
- 11.2 milligrams Omega-3
- 180 milligrams Omega-6
- 0.3 milligram (14 percent DV) Manganese
- 6.3 micrograms (9 percent DV) Selenium
- 22 micrograms (6 percent DV) Folate
- 0.1 milligram (5 percent DV) Thiamine
- 0.1 milligram (4 percent DV) Riboflavin
- 0.8 milligram (4 percent DV) Niacin
- 0.8 milligram (4 percent DV) Iron
- 35.2 milligrams (4 percent DV) Phosphorous
- 0.1 milligram (4 percent DV) Copper
Make Your Own “High Protein Sandwich Bread”
(Courtesy of Vaishali Honawar, author: Holy Cow Vegan Recipes) https://holycowvegan.net/high-protein-whole-wheat-sandwich-bread/
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 2 loaves
- 4 tsp active dry yeast
- 1/4 cup water (warm)
- 1 cup non-dairy milk (warm)
- 1 cup warm water
- 2 tbsp vegetable oil
- 2 tbsp maple syrup (substitute sugar or agave nectar if you prefer)
- 1 tbsp salt
- 1 cup vital wheat gluten flour
- 2 1/2 cups whole wheat flour
- Mix the yeast and warm water in a large bowl or standing mixer. In another bowl, mix the warm soymilk, water, oil, maple syrup, and salt.
- Add the soymilk mixture to the yeast. Then add 1 cup vital wheat gluten flour and mix on low speed or by hand.
- Add 1 to 1 1/2 cups of the whole wheat flour and continue to knead, adding more if needed, 2 tbsp at a time, until dough is no longer sticky.
- Continue kneading for another 10 minutes until dough is smooth and supple.
- Transfer dough to an oiled bowl, turning once so the top is coated with oil.
- Cover with a kitchen towel and allow to rise in a warm place for 1 to 1 1/2 hours, until doubled in volume.
- Punch down the dough and put it back in the bowl to rise for another hour.
- Grease and flour two standard (6-cup) loaf pans. Punch the dough down again and divide in half. Shape each half into an oval, tucking the seams underneath.
- Place each oval into a loaf pan and cover loosely with oiled plastic wrap. Set aside to rise for about 90 minutes more until the dough rises above the pan, forming a nice dome.
- Preheat oven to 450 degrees. Bake the loaves for 10 minutes, then turn the oven temperature down to 350 degrees and continue baking for another 30 minutes (or until the bottom sounds hollow when tapped).
- Cool on a rack for about 10 minutes, then remove the loaves from the pan to continue cooling.
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