Protein bread: chickpea, beans and pumpkin sedd flour along with some sunflower seeds! Risen with yeast, sugar free, oil free, all nice and healthy, packed with protein and baked to your delight! Dip it in soup. Slice it in a sandwich. Nibble it as a snack!
Plant Based Protein Bread
Prep Time
5 mins
Cook Time
40 mins
Rising
30 mins
Total Time
45 mins
 

Protein bread: chickpea, beans and pumpkin flour along with some sunflower seeds! Risen with yeast, sugar free, oil free, all nice and healthy, packed with protein and baked to your delight! Dip it in soup. Slice it in a sandwich. Nibble it as a snack!

Author: Mari from Nuts and Walnuts
Ingredients
  • 2 cups /250 ml water or plant milk
  • 1 tbsp /7g instant yeast or 20 g fresh yeast
  • 2 cups /250 - 300 g whole wheat flour
  • 1 tsp salt
  • 3 tbsp pumpkin seed flour
  • 2 tbsp bean flour I had black bean flour
  • 2 tbsp chickpea flour
  • 2 tbsp ground flax seeds
  • 5 tbsp sunflower seeds
  • other nuts and seeds to your liking
Instructions
  1. Dissolve the yeast in tepid water or plant milk. Add the rest of the ingredients. MIx well. The dough will be heavy, moist and that is OK. Cover and let rise for 20 - 30 mins. 

  2. When you do that, start your oven to heat up to 180°C/375F so it's well heated when the dough has risen. Line the bread mould with baking paper.

  3. Mix the risen dough gently with a spoon for few times and then spoon it into the bread mould. The dough will still be wet and sticky. Level it a bit with the spoon from above. 

  4. Bake the bread at 180°C/375F for 35 - 40 mins or till it has a nice, brown crust and sounds hollow when tapped on. 

  5. Once out of the oven, leave the bread for 5 mins and then, carefully, along with the paper, lift the bread out of the mould and transfer it to a cooling rack. Cool before cutting and serving or it'll be sticky and gummy and dry out later otherwise. 

  6. It's great for sandwiches, along with soups and stews or toasted.