Recipe below! Order my cookbook with 150+ recipes here: payhip.com/b/PUO5w (use code E4CM for 10% off!) New Gorilla Mind Tanks JUST Launched (Code E4CM for 10% off): gorillamind.com/r?id=9vqosv Protein bread conquered. What's the next dough recipe I should knock out??? If you like the content I drop and wanna give back use any of my codes and get a top notch product(s) in return! 🦍 The BEST Pre-Workout on the Market: bit.ly/3yd90XC Code E4CM for 10% off 💪🏼PEScience Whey/Casein Protein: bit.ly/3icKsrZ Code E4CM for 10% off Ingredients 220g King Arthur bread flour 110g vital wheat gluten 15g dough conditioner 270g 2% milk 15g white vinegar 7g salt 10g instant yeast 30g water (yeast) Macros (Per 26g serving) 59 Calories 1g Fat 9g Carbs 6g Protein
Since the content is made already, larger volume would beat better way to generate money as opposed to high price point meaning less people have, also meaning less people talking about it... In a good way.
Here’s the recipe in written form: Protein Bread Loaf 220g Bread Flour 110g Vital Wheat Gluten 15g Dough Conditioner Whisk above 3 ingredients well. 270g 2% Milk Microwave 30-45 seconds until it reaches 90 degrees. Add milk to dry ingredients and mix until shaggy. Add 15g white vinegar. Wet hand and mix until well hydrated. Add salt on top. Cover for 15 minutes. Mix 30g water and 10g yeast. Let sit until timer goes off. Mix into dough by squeezing with hand for 3-4 minutes. Cover for 30 minutes. Stretch and fold. Shape into a ball and cover for 30 minutes. Stretch, fold and shape again. Cover and let rest 30 more minutes. Let dough stretch into rectangle by holding one end and letting gravity stretch it. It should be 6” wide and as long as possible. Roll towards you and seal the dough by pressing with fingers, sealing the ends too as you go. Seal the roll when finished. Spray loaf pan with oil. Put roll, seam side down, into loaf pan. Cover and let rise for an hour. At 45 minutes preheat oven to 350. Bake for 30 minutes. Let rest for 2 hours before cutting.
Using greek yogurt as sour creme, putting a ranch flavor packet in it, or even sugar free chocolate syrup so I can have "chocolate pudding" and not to mention the countless flavors of salad dressings that can be made with greek yogurt, has helped me stay on track.
What’s crazy is Aldi actually had a really good protein bread that had 10g of protein per slice. They were really thin slices which meant that if you ate only two sandwiches, you get 40G OF PROTEIN!!! And that’s before any lunchmeat or other toppings. Anyways, it’s a moot point because they discontinued it. I was so dissapointed. It was relatively cheap too because it was Aldi brand. 😢😢😢
I know exactly what bread you're talking about, it was my main breakfast protein source (or so I thought), until I realized that the protein it consist of (mostly wheat) doesn't even contain most of the specific amino acids that our body needs.. protein isn't protein.. so don't be all that sad. I mean, I still buy it, it didn't get discontinued in Germany. After all, it is a delicious bread. But it won't have a significant impact on your protein household
That bread was gross in my opinion. A lot of the keto breads have decent protein content. Kroger, Safeway(Vons, Albertsons), Keto Culture and orowheat. Even Aldi has their own store brand keto bread that’s okay.
Made this and substituted the dough conditioner for a tiny bit of more flour, 3-4g sunflower lecithin and mixed some honey into the milk. I let the final stage of raising the bread stay overnight in the fridge. Got a huge loaf of bread in the morning. Thank you so much for the recipe!
😊 Use gluten flour as your conditioner. Whole milk for your extra protein, honey is awesome! Mix all the dry ingredients together so their evenly distributed through the mixture. I bake my every day bread at 350°F for 35-37minutes. By that time it has reached an internal temperature of 200°F. Use this rule of thumb for the majority of your breads. Cinnamon rolls how ever are done at 185°F internal temperature. What to increase your nutritional intake? Grind your own whole Hard wheat into flour, and use a high mineral salt for some trace minerals in your baked goods.
The macros are roughly 70 calories for 21 servings For 6g of protein. Which is pretty solid for 140 calories 12G of protein per sandwich. Compared to something like killer Dave’s bread of 70 caps for 2g
Dude Dave’s killer has 5g protein each so one sandwich is 10g protein with less hassle. To me if we’re putting in this work for bread. Needs to have more protein
@@joshuamartinez970 exactly. I'm vegetarian and I get in similar arguments with vegans all the time. They're like "lentils have just as much protein as egg whites or greek yogurt," I'm like like sure... for 3x the calories? I love lentils and other plant sources of protein too bc they're rich in fiber, but they're less protein in terms of percentage of calories. Just like Dave's Killer bread. Idk how people can't wrap their heads around that concept.
A few random tips that I feel are important for making bread: In store-bought bread, the crust is not hard unless it is from the bakery or specialized for it. To get a soft crust like that, rub oil on the crust while it is hot. While a basting brush can work, I find waiting a few minutes just so it's not burning hot and I can do it with my hands works better. You can buy bread-cutting guides, I recommend it, it makes it so much easier but get one with specific sizes and not variety. Lastly, out in the ambient environment the loaf will last about a week, but if you get a container to put the bread in the fridge, then that loaf can usually go for a couple of weeks.
A breadbox, what you're looking for is a breadbox. I don't care if it lasts longer and the taste doesn't change, plain bread in the fridge is plain weird.
look amazing, but a general rule of baking is making sure that the yeast and the salt stay saperate. so putting the salt on the dough and putting the yeast right on top of the yeat isnt optimal.
Watch Brian Lagerstrom videos who is a professional bread maker. He does it this way. It turns out perfectly every time. I have tested and made this recipe over 50 times at this point.
Fantastic work! Just as a reference, the whole loaf should be around 1536 kcal, while for 100 g (before baking, which makes lose weight) it should be around 227 kcal, if I didn't mess up the math. Again, the weight is pre-baking. After being baked, the bread could lose 20% of its weight easily, so that means that the calories per 100 g would be more than what I wrote. I wrote all of this because I tend to judge food items on the 100 g comparison, as the "portions" vary a lot and could be misleading, for other people that might need this. Please, if I made any mistake, correct me and I'll edit the post! :D As an addendum, I wonder what would happen in incorporating some unflavoured protein, either animal-based or plant-based. Probably, it'd require more water and it could be less fluffy, but I never tried so I wouldn't know!
Hey Federico. I based my 26g serving slices based on the weight of most white sandwich breads which are usually around 26 grams give or take a few grams. I wouldn't say this is misleading at all. If so, all the breads in the store are misleading because they have nutrition facts for one slice, some have 1 and 2 slices nutrition facts as well. The total weight of the bread was anywhere between 580-620g after cooling. I took the average of all my test recipes so the final weight was 600g. There is too many factors to account for in this recipe between dough getting stuck to fingers, how long the bread is left out after baking/before storing, different ovens, etc. This bread has the same calories as regular bread, just triple the protein.
@@Exercise4CheatMeals Sorry, I didn't mean that you misled us, just that only having the serving without the 100g sometimes could be confusing. I didn't intend anything malicious by it, apologies if I didn't explain myself better. I personally find it a bit confusing on American products when I don't see the 100 g ratio... here in Europe it's the only one that is required, sometimes there aren't even portion sizes. Thank you for the added info! Have you ever considered a small kitchen aid? Or do you intentionally want to keep the recipes handmade to be more approachable by anyone? Alternatively, to work on kitchen benches, having a metal spatula similar to the one for plaster (straight, triangular with wide base, sharp) really helps in rolling and cutting the dough, reducing the hand contact and the amount of dough "lost". I personally use one destined for a bricklayer job. 😂
@@missyleng A good bread knife is a great investment, in my opinion. If you let the weight of the knife do the work, instead of pushing down, you can even do thin slices. Also, never cut the bread when it's hot, it'll ruin it.
This is insane, you’re a Genius thanks you for your hard work. I’m really not into baking because it’s so finicky but I will have to do this. Been making protein powder pancakes every morning but would love to switch it up with French toast this would be perfect for that ❤
Hey Nick! I made your oreo cookie dough and OH MY GOD, it was SPOT ON! Thank you for the work you do, making it easier to maintain a healthy body comp every day!
Denaturing a protein means you're denaturing its tertiary structure. That's irrelevant. We denature the tertiary structure in digestion alone. What we'll use is the amino acids that make up its primary structure
Would be amazing to see this recipe for a bread maker and/or without a dough conditioner. It's hard to get here and with a family of 4x making it by hand isn't really an option as I'd be making it everyday 😂
I agree, I just started using a bread machine. I'm looking around for healthy bread to make. I'm scrolling through the comments hoping someone has made it in a bread machine and let's us know!
@@hunterjohnson6027 Well yeah this shouldn't be your only source of protein for sure. But consider that bread, which normally barely has protein, has some extra protein (albeit not a complete source). Still a win in my book.
Man the research and the production in these videos are top notch! You definitely deserve more views and sub. You got mine! Never stop making amazing content!
PSA I put all the ingredients in a Zojirushi bread maker and it turned out beautifully (apologies if someone already commented this somewhere). Followed the recommended ingredient order based on bread maker and did 0.75x all measurements to make it fit in my mini 1lb loaf machine. Thank you @Exercise4CheatMeals for all the R&D!
holy fucking shit, ive been watching your videos for an hour. You are a very talented cheif, you have inspired me to make so many diffrent recipes. Thank you. Light Weight BABY, keep it up king.
So other than the Fairlife milk, what makes this protein bread and not just a normal loaf of white bread? What are the macros? Another great video. Found your channel yesterday and plan on trying this and the pizza recipes.
Thank you TJ! A protein bar usually has about 20g protein and 200 calories. If you eat 200 calories of this bread its as much as a protein bar. When you try any of the recipes, please let me know what you think!
I love it, will be making it, and I love making my own bread. However, as a nerd & skinflint I feel I must point out that a regular wholemeal sliced loaf, which costs less than a dollar, will have about 80-90 grams of protein in it, plus a bunch of other stuff. It's not "complete" protein, but you'll likely be filling in those amino "gaps" with other protein sources. Just a thought. Even so, I'm making this bread tonight.
Exactly, I was watching this video thinking whole time "where's the protein at?". This takes A LOT of effort, time AND money to make for most likely worse effect until you master it with really low return on investment. Realistically, dude made decent bread with slightly higher protein macros but talks about it like it's a miracle.
@@MattWey123 ngl this is the 2nd of his videos that have popped up in my reccomended and both gave the same impression. Not easy to make, not really bodybuilding-focused in terms of ingredients or prep time.
Like probably half the people that watch. I may never make anything but I respect your respect to the food science and presenting it to us. Always intentional. Love how you always connect this video to another one as well. Bout damn time but I’m officially subscribed. 🤟🏾🫶🏾
This is amazing Nick! You are next level when it comes to your protein & calorie friendly recipes🤯The way you test your recipes and research cooking/baking techniques is really impressive. I hope your channel continues to grow and get the recognition you deserve. Cheers!
I gave this recipe 6 tries and every time the bread was a novelty at best. It was cool for a day or two but I found myself having an easier life just subbing bread for lettuce wraps in every day low carb cooking. Its nowhere near as good as real bread so better to just not bother.
@@YouAreTheRaidBoss simple: evolution is a theory . It’s called Charles Darwin’s Theory of Evolution, not Darwin’s Law of Evolution. There is a video posted by Dr Zakir Naik showcasing the compatibility of Islam and Science, which proves that Islam is a very scientific religion. If you are willing to watch and then respond to me, instead of being ignorant then I’m sure we can have a constructive discussion
this is just "protein" in paper. most of it is gluten, which has a diass of 50% (and between 20%-40% if you make it bread, working the gluten reduces the bioavailability of gluten protein). this means that for working out, the amount of protein per serving is, at most, 3g of useful protein per serving (26g), or probably less. maybe for skin condition or something you could say this is a good protein source, but for most health applications, we are talking here of about 1 protein per 20to40 kcal, which is awful, except for vegan restrictions.
@@Exercise4CheatMeals u just wanna say a quick thanks rq, for the recipes you put out so far. They've never disappointed, not to mention your hilarious and to-the-point delivery 👍 Much love man
I am too lazy to try this, and I have zero experience in cooking. But man, it is a nice guide, and that bread looks fantastic. In fact, it is the most beautiful bread I have ever seen. If I was a bread myself, I would marry your bread. Would you give your blessings for us?
@@Exercise4CheatMeals I did, for a piece of bread it's very filling and the taste is definitely there. Mine came out a little soft on the top which made it hard to cut, so next time I just have to be more careful taking it out of the pan ( I think I squished it). Also gotta invest in a bread slicer, have a feeling I'll be making this a bunch. Have you tried freezing it, like the baguettes that you made? I like to make a bunch and put stuff in freezer bags monthly and take it out when I need it. At the restaurant I work at we store bread in the freezer anyways and take it out and after a day it's good to go, so i think it'll be okay.
The recommended 1 hour rise time before baking was not nearly enough for me. My first attempt came out dense and chewy. I waited 3 hours on the second try until the dough rose at least an inch above of the top of the pan. That one came out much nicer.
Ive been thinking of buying a bread maker, this might be a dumb question but would using these ingredients in a bread maker still work ? I want nice fresh bread but healthy and protein rich, that sounds amazing
Nick, I'm excited to make this but I wanted to know if the dough should be left to rest at a place where it's a bit warm. It's getting cold here in México City and in my past experiences trying to make bread, the dough doesn't double in size when it should be (not sure if my yeast is dead or just not activating because of the temperature 😢)
Yes! Dough loves warmth. What I normally do is turn on the oven at the lowest temp for a minute or so (just enough to warm it up a little) then turn it off. Then I store my dough in there for all the resting phases. It should retain most of the warmth... if it cools too much, just repeat the process.
@@mirthiful1 thank you for your response! ❤️ What I've been doing so far is putting the dough in front of our portable heater lol. It warms me and the dough up! I'll have to try the oven trick when it's not cold anymore hehe
Looks great, Hard to find consistent answers on bioavailability/absorption of wheat gluten, which is the main protein source here. Dough conditioner is key to that wonderbread texture.
Yeah what I have read and the videos I watched along with the fact that bread is typically eatin with cheese and meat makes any worry I had nil. Dough conditioner is the goat.
I just found your channel and subbed. Just curious tho, why did you use 2% milk instead of whole milk? I'd like to use whole milk since that's what I usually buy. Sometimes I buy oat milk or coconut milk.
Protein- relies on gluten protein which is unfortunately not complete protein and not fully absorbed by the body 29g from bread flour 84g from gluten flour 10g from milk 5g from yeast Approximately 128g protein Calories 806 from bread flour 403 from gluten flour 25 from dough conditioner 145 from milk 40 from yeast Approximately 1410 kcal
Mmmmh you can do this without kneading. All dry ingredients wisk them and warm the liquids. But you can not warm more than 120° this is why I only use water. You can after blending the dough. Put it in your bread on lined with parchment paper. Put the loaf in an oven at 125° for one hour. This will proof it and it will raise.
Have you considered adding lysine powder to your various wheat gluten based recipes so you end up with a complete amino acid profile ? I’ve made a couple of your recipes but was concerned about counting it towards my daily protein goal without that complete profile
FYI, this will cost about $5.00 in ingredients per loaf, about half of that from the wheat gluten. If you don't have such an obsession with protein you could replace the wheat gluten with more flour and replace the milk with water to bring the price down to just over $2.00 (while still keeping the 79 cents worth of dough conditioner a 4 cents worth of vinegar).
Generally whole wheat flour is dryer than the white one. I would try first a mix like 40% whole wheat and 60% all purpose. I really like to put some grains to the bread too!
Recipe below!
Order my cookbook with 150+ recipes here: payhip.com/b/PUO5w (use code E4CM for 10% off!)
New Gorilla Mind Tanks JUST Launched (Code E4CM for 10% off): gorillamind.com/r?id=9vqosv
Protein bread conquered. What's the next dough recipe I should knock out???
If you like the content I drop and wanna give back use any of my codes and get a top notch product(s) in return!
🦍 The BEST Pre-Workout on the Market: bit.ly/3yd90XC Code E4CM for 10% off
💪🏼PEScience Whey/Casein Protein: bit.ly/3icKsrZ Code E4CM for 10% off
Ingredients
220g King Arthur bread flour
110g vital wheat gluten
15g dough conditioner
270g 2% milk
15g white vinegar
7g salt
10g instant yeast
30g water (yeast)
Macros (Per 26g serving)
59 Calories
1g Fat
9g Carbs
6g Protein
Id like to see your protein brownie recipe pretty soon, fire recipe tho 🔥🔥🔥
What’s macros per loaf
@@cman5337 theres about 600g or 23 servings, about the same amount that is in a store bought loaf.
@@ningnings_randomworld probably 1-2 years, but I’m going to try my best!
When are you making your Oreo icecream but for the Ninja creami? 💪💪
Bro, $110 for your cookbook? I love your channel but that price point isn’t helping you man. You’d make more money at a lower price point like $50.
Don’t forget the tax lol
I agree
Yeah I saw the price and thought about it... The price point is too high.
Since the content is made already, larger volume would beat better way to generate money as opposed to high price point meaning less people have, also meaning less people talking about it... In a good way.
Oy vey
Love seeing the side by side comparing the outcome with and without ingredients!
Here’s the recipe in written form:
Protein Bread Loaf
220g Bread Flour
110g Vital Wheat Gluten
15g Dough Conditioner
Whisk above 3 ingredients well.
270g 2% Milk
Microwave 30-45 seconds until it reaches 90 degrees.
Add milk to dry ingredients and mix until shaggy. Add 15g white vinegar. Wet hand and mix until well hydrated. Add salt on top. Cover for 15 minutes.
Mix 30g water and 10g yeast.
Let sit until timer goes off. Mix into dough by squeezing with hand for 3-4 minutes.
Cover for 30 minutes.
Stretch and fold. Shape into a ball and cover for 30 minutes.
Stretch, fold and shape again.
Cover and let rest 30 more minutes.
Let dough stretch into rectangle by holding one end and letting gravity stretch it. It should be 6” wide and as long as possible.
Roll towards you and seal the dough by pressing with fingers, sealing the ends too as you go. Seal the roll when finished.
Spray loaf pan with oil. Put roll, seam side down, into loaf pan. Cover and let rise for an hour. At 45 minutes preheat oven to 350.
Bake for 30 minutes.
Let rest for 2 hours before cutting.
Still don't know how much salt xD Guessing 2% ~5g
Using greek yogurt as sour creme, putting a ranch flavor packet in it, or even sugar free chocolate syrup so I can have "chocolate pudding" and not to mention the countless flavors of salad dressings that can be made with greek yogurt, has helped me stay on track.
Bro, you will be forever goated for this one.
Gutted*
I bet he scratched his balls while making this.. yum.
Hey man great vid and just wanna let you know this title worked. Made me click the video without being clickbait. Looking forward to more recipes
It's not clickbait if it's 100% true!
Thank you!
What’s crazy is Aldi actually had a really good protein bread that had 10g of protein per slice. They were really thin slices which meant that if you ate only two sandwiches, you get 40G OF PROTEIN!!! And that’s before any lunchmeat or other toppings. Anyways, it’s a moot point because they discontinued it. I was so dissapointed. It was relatively cheap too because it was Aldi brand. 😢😢😢
Thanks for naming the bread.
They sell another one that is 35 calories with 4g protein per slice. So about 8g protein per sandwhich with only 70 calories.
I know exactly what bread you're talking about, it was my main breakfast protein source (or so I thought), until I realized that the protein it consist of (mostly wheat) doesn't even contain most of the specific amino acids that our body needs.. protein isn't protein.. so don't be all that sad. I mean, I still buy it, it didn't get discontinued in Germany. After all, it is a delicious bread. But it won't have a significant impact on your protein household
One problem might be the source of the protein. 60% of the protein in wheat is indigestable as seen in DIAAS scores.
That bread was gross in my opinion. A lot of the keto breads have decent protein content. Kroger, Safeway(Vons, Albertsons), Keto Culture and orowheat. Even Aldi has their own store brand keto bread that’s okay.
Vinegar can also be used in replacement of fabric softener, windex and general cleaning. It's also great on french fries.
Made this and substituted the dough conditioner for a tiny bit of more flour, 3-4g sunflower lecithin and mixed some honey into the milk. I let the final stage of raising the bread stay overnight in the fridge. Got a huge loaf of bread in the morning. Thank you so much for the recipe!
😊 Use gluten flour as your conditioner. Whole milk for your extra protein, honey is awesome! Mix all the dry ingredients together so their evenly distributed through the mixture. I bake my every day bread at 350°F for 35-37minutes. By that time it has reached an internal temperature of 200°F. Use this rule of thumb for the majority of your breads. Cinnamon rolls how ever are done at 185°F internal temperature. What to increase your nutritional intake? Grind your own whole Hard wheat into flour, and use a high mineral salt for some trace minerals in your baked goods.
The macros are roughly 70 calories for 21 servings
For 6g of protein. Which is pretty solid for 140 calories 12G of protein per sandwich. Compared to something like killer Dave’s bread of 70 caps for 2g
Dude Dave’s killer has 5g protein each so one sandwich is 10g protein with less hassle. To me if we’re putting in this work for bread. Needs to have more protein
@@roadrunn3r251 Dave’s is twice as much calories. Fine if you’re bulking but definitely not for cutting
@@joshuamartinez970 exactly. I'm vegetarian and I get in similar arguments with vegans all the time. They're like "lentils have just as much protein as egg whites or greek yogurt," I'm like like sure... for 3x the calories? I love lentils and other plant sources of protein too bc they're rich in fiber, but they're less protein in terms of percentage of calories. Just like Dave's Killer bread. Idk how people can't wrap their heads around that concept.
A few random tips that I feel are important for making bread:
In store-bought bread, the crust is not hard unless it is from the bakery or specialized for it. To get a soft crust like that, rub oil on the crust while it is hot. While a basting brush can work, I find waiting a few minutes just so it's not burning hot and I can do it with my hands works better.
You can buy bread-cutting guides, I recommend it, it makes it so much easier but get one with specific sizes and not variety.
Lastly, out in the ambient environment the loaf will last about a week, but if you get a container to put the bread in the fridge, then that loaf can usually go for a couple of weeks.
A breadbox, what you're looking for is a breadbox. I don't care if it lasts longer and the taste doesn't change, plain bread in the fridge is plain weird.
look amazing, but a general rule of baking is making sure that the yeast and the salt stay saperate.
so putting the salt on the dough and putting the yeast right on top of the yeat isnt optimal.
Watch Brian Lagerstrom videos who is a professional bread maker. He does it this way. It turns out perfectly every time. I have tested and made this recipe over 50 times at this point.
Love seeing the side by side comparing the outcome with and without ingredients
LETS GET INTO IT 💪🏾
Fantastic work! Just as a reference, the whole loaf should be around 1536 kcal, while for 100 g (before baking, which makes lose weight) it should be around 227 kcal, if I didn't mess up the math. Again, the weight is pre-baking. After being baked, the bread could lose 20% of its weight easily, so that means that the calories per 100 g would be more than what I wrote. I wrote all of this because I tend to judge food items on the 100 g comparison, as the "portions" vary a lot and could be misleading, for other people that might need this. Please, if I made any mistake, correct me and I'll edit the post! :D
As an addendum, I wonder what would happen in incorporating some unflavoured protein, either animal-based or plant-based. Probably, it'd require more water and it could be less fluffy, but I never tried so I wouldn't know!
Hey Federico. I based my 26g serving slices based on the weight of most white sandwich breads which are usually around 26 grams give or take a few grams. I wouldn't say this is misleading at all. If so, all the breads in the store are misleading because they have nutrition facts for one slice, some have 1 and 2 slices nutrition facts as well. The total weight of the bread was anywhere between 580-620g after cooling. I took the average of all my test recipes so the final weight was 600g. There is too many factors to account for in this recipe between dough getting stuck to fingers, how long the bread is left out after baking/before storing, different ovens, etc. This bread has the same calories as regular bread, just triple the protein.
@@Exercise4CheatMeals Sorry, I didn't mean that you misled us, just that only having the serving without the 100g sometimes could be confusing. I didn't intend anything malicious by it, apologies if I didn't explain myself better. I personally find it a bit confusing on American products when I don't see the 100 g ratio... here in Europe it's the only one that is required, sometimes there aren't even portion sizes.
Thank you for the added info! Have you ever considered a small kitchen aid? Or do you intentionally want to keep the recipes handmade to be more approachable by anyone? Alternatively, to work on kitchen benches, having a metal spatula similar to the one for plaster (straight, triangular with wide base, sharp) really helps in rolling and cutting the dough, reducing the hand contact and the amount of dough "lost". I personally use one destined for a bricklayer job. 😂
How do you cut the bread to get 24 slices out of the loaf? I like to get some sort of bread cutter
@@missyleng A good bread knife is a great investment, in my opinion. If you let the weight of the knife do the work, instead of pushing down, you can even do thin slices. Also, never cut the bread when it's hot, it'll ruin it.
This is insane, you’re a Genius thanks you for your hard work. I’m really not into baking because it’s so finicky but I will have to do this. Been making protein powder pancakes every morning but would love to switch it up with French toast this would be perfect for that ❤
Also a PB&J of course and even peanutbutter and honey is delicious too.
Hyped to make anabolic French toast with protein bread.
Thats what im saying!!
Hey Nick! I made your oreo cookie dough and OH MY GOD, it was SPOT ON! Thank you for the work you do, making it easier to maintain a healthy body comp every day!
Could you touch on protein denaturation? I thought milk proteins denature at ~100C, so how does this affect the bread's protein content post-bake?
Denaturing a protein means you're denaturing its tertiary structure. That's irrelevant. We denature the tertiary structure in digestion alone. What we'll use is the amino acids that make up its primary structure
@@conman1395 Good point - I guess cooked meat / brisket is still nutritionally beneficial.
You nailed this bread making presentation. Much respect.
And thanks for the recipe.
Anytime!
Would be amazing to see this recipe for a bread maker and/or without a dough conditioner. It's hard to get here and with a family of 4x making it by hand isn't really an option as I'd be making it everyday 😂
Look up five minute bread. There are much more straight forward recipes than this...
I agree, I just started using a bread machine. I'm looking around for healthy bread to make. I'm scrolling through the comments hoping someone has made it in a bread machine and let's us know!
You finally reached above 100k. So happy for you👍💪
I’m confused…where are you getting the 128g of protein number from?
275ml Milk: 15g
220g Flour: 22g
110g Gluten: 88g
Total:125g
Gluten is not a complete protein...
@@hunterjohnson6027Are you okay?
@@hunterjohnson6027 Vital wheat gluten: This extra gluten is around 80% protein. It can be added to weaker flour to make it stronger.
@@hunterjohnson6027 Well yeah this shouldn't be your only source of protein for sure. But consider that bread, which normally barely has protein, has some extra protein (albeit not a complete source). Still a win in my book.
Hi man! You're doing a fantastic job! Thank you! To get the high protein bit, can I blend whey isolate with skimmed milk?
Man the research and the production in these videos are top notch! You definitely deserve more views and sub. You got mine! Never stop making amazing content!
Thanks Jed!
Wow, love the dedication and that this you've posted it online for free, bravo
Love how well researched and tested your recipes/methods are. The best fitness chef on youtube!!
Yeeyyy damn right time for a bread 🍞 I waited patiently for this one 🙃😅 thx Nick! U da best
PSA I put all the ingredients in a Zojirushi bread maker and it turned out beautifully (apologies if someone already commented this somewhere). Followed the recommended ingredient order based on bread maker and did 0.75x all measurements to make it fit in my mini 1lb loaf machine. Thank you @Exercise4CheatMeals for all the R&D!
Bro, you will be forever goated for this one.
Dude had to explain how he bought a bread knife. But seemed unaware that bread knives exist.
holy fucking shit, ive been watching your videos for an hour. You are a very talented cheif, you have inspired me to make so many diffrent recipes. Thank you. Light Weight BABY, keep it up king.
Criminally underrated channel. Just preordered the book man, thanks for all you do! Bread looks amazing 🌈🎉
Thank you so much!
At 00:29 he’s putting in something that looks like salt but I never saw this part during the recipe breakdown.
So other than the Fairlife milk, what makes this protein bread and not just a normal loaf of white bread? What are the macros? Another great video. Found your channel yesterday and plan on trying this and the pizza recipes.
Thank you TJ! A protein bar usually has about 20g protein and 200 calories. If you eat 200 calories of this bread its as much as a protein bar. When you try any of the recipes, please let me know what you think!
To me any protein meal has protein as the number one macro. I didn’t see the macros listed either.
The added gluten is highly responsible.
@@Exercise4CheatMealsbut how many grams is 200 cals…
Dios! hearing the baguette crunch in the end! you got me!
I love it, will be making it, and I love making my own bread. However, as a nerd & skinflint I feel I must point out that a regular wholemeal sliced loaf, which costs less than a dollar, will have about 80-90 grams of protein in it, plus a bunch of other stuff. It's not "complete" protein, but you'll likely be filling in those amino "gaps" with other protein sources. Just a thought. Even so, I'm making this bread tonight.
Exactly, I was watching this video thinking whole time "where's the protein at?". This takes A LOT of effort, time AND money to make for most likely worse effect until you master it with really low return on investment.
Realistically, dude made decent bread with slightly higher protein macros but talks about it like it's a miracle.
Did you make the bread, last night.?
@@MattWey123 ngl this is the 2nd of his videos that have popped up in my reccomended and both gave the same impression. Not easy to make, not really bodybuilding-focused in terms of ingredients or prep time.
Dough conditioner So $65 plus shipping plus taxes , how much does this cost you In The states to make?
Like probably half the people that watch. I may never make anything but I respect your respect to the food science and presenting it to us. Always intentional. Love how you always connect this video to another one as well. Bout damn time but I’m officially subscribed. 🤟🏾🫶🏾
This is amazing Nick! You are next level when it comes to your protein & calorie friendly recipes🤯The way you test your recipes and research cooking/baking techniques is really impressive. I hope your channel continues to grow and get the recognition you deserve. Cheers!
I want low carb bread
Silicon works if you add volume on the sides so the mold won't bend outwards because of the volume
Great video. What are the macros?
Pinned comment!
Love this hardwork appreciate you
$110 for a pdf of recipes is the most ridiculous thing I have ever seen.
A proper non-serater kitchen knife cuts breads better than many serates ones. Nice smooth slices. It just has to be properly sharp.
why does he sound like burger king foot lettuce guy?
dang dude, quality and presentation out of nowhere
I gave this recipe 6 tries and every time the bread was a novelty at best. It was cool for a day or two but I found myself having an easier life just subbing bread for lettuce wraps in every day low carb cooking. Its nowhere near as good as real bread so better to just not bother.
Agreed. Mine looked great but tasted like flavorless rubber lol. The better macros and time to make it were NOT worth it 😂
Over $100 for a digital cook book my boy? I’m sorry but miss me with that bullshit with all due respect.
It's a living book that's constantly updated and added to, so it should definitely be more expensive than an average hard-copy cookbook.
@@invoker619 I’ll stick to the internet for free. Thanks tho
First time trying out the recipe. Figured out some issues on my end. Namely my bread pan sucked. Family loved it.
Where's the protein?
Vital wheat gluten
Can you dissolve whey protein powder into the milk for extra protein when making the dough?
I really enjoy your channel! I tried to
use your code to purchase your cookbook and it says it’s invalid?
Islam is true religion ❤
Lol religion is stupid
Your mum’s ass is my religion brother🙏
La Hawla wa la Quwatta Illah Billah❤
Why don’t you explain evolution to me? 😂
@@YouAreTheRaidBoss simple: evolution is a theory . It’s called Charles Darwin’s Theory of Evolution, not Darwin’s Law of Evolution. There is a video posted by Dr Zakir Naik showcasing the compatibility of Islam and Science, which proves that Islam is a very scientific religion. If you are willing to watch and then respond to me, instead of being ignorant then I’m sure we can have a constructive discussion
Can’t wait for the cookbook to drop ! 🤤
The protein is in the bread flour at about 12-14 gr protein
All these food channel's and i never thought to look for a bread show.🎉🎉🎉👍
The amount of science 👩🔬
This is brilliant, feeling very inspireddd 🍞
What are the macros? Did I miss them in the video?
this is just "protein" in paper. most of it is gluten, which has a diass of 50% (and between 20%-40% if you make it bread, working the gluten reduces the bioavailability of gluten protein). this means that for working out, the amount of protein per serving is, at most, 3g of useful protein per serving (26g), or probably less. maybe for skin condition or something you could say this is a good protein source, but for most health applications, we are talking here of about 1 protein per 20to40 kcal, which is awful, except for vegan restrictions.
i dont have king aurther flour, can i just use regular flour intead?
Amazing!! Hey Nick, what if I want to add some fibre to this bread? can I add oat fibre or psyllium husk to the dough?
You can, but not 100% how it would effect that final product. Id start with a little tje first time and increase from there.
@@Exercise4CheatMeals got it! Thank you!
It will likely adversely impact the rise and therefor the crumb but worth a try a little at a time to see if it’s significant.
Fucking finally! You had me looking forward to this recipe so bad with your Instagram stories😭😭
Lmao the hard recipes take time, but are so worth it!!
@@Exercise4CheatMeals u just wanna say a quick thanks rq, for the recipes you put out so far. They've never disappointed, not to mention your hilarious and to-the-point delivery 👍
Much love man
I am too lazy to try this, and I have zero experience in cooking. But man, it is a nice guide, and that bread looks fantastic. In fact, it is the most beautiful bread I have ever seen. If I was a bread myself, I would marry your bread. Would you give your blessings for us?
I just made this man and all I want to say is, Thank you!! 😊
No problem Mark!
My bread did not rise as much as yours did. What could I have done wrong?
Mine just came out of the oven. And it looks fantastic. Amazing, can't wait for the cookbook to be released!
Did you try it?!
@@Exercise4CheatMeals I did, for a piece of bread it's very filling and the taste is definitely there. Mine came out a little soft on the top which made it hard to cut, so next time I just have to be more careful taking it out of the pan ( I think I squished it). Also gotta invest in a bread slicer, have a feeling I'll be making this a bunch. Have you tried freezing it, like the baguettes that you made? I like to make a bunch and put stuff in freezer bags monthly and take it out when I need it. At the restaurant I work at we store bread in the freezer anyways and take it out and after a day it's good to go, so i think it'll be okay.
The recommended 1 hour rise time before baking was not nearly enough for me. My first attempt came out dense and chewy. I waited 3 hours on the second try until the dough rose at least an inch above of the top of the pan. That one came out much nicer.
Can this be done in a bread maker
But dont you lose a lot of proteins through the baking process?
I made this and it is so good!! Very soft just like store bought bread, but so much better for you
Ive been thinking of buying a bread maker, this might be a dumb question but would using these ingredients in a bread maker still work ? I want nice fresh bread but healthy and protein rich, that sounds amazing
I just made this man and all I want to say is, Thank you!! 😊
Really nice, good video, will try out!
Nick, I'm excited to make this but I wanted to know if the dough should be left to rest at a place where it's a bit warm. It's getting cold here in México City and in my past experiences trying to make bread, the dough doesn't double in size when it should be (not sure if my yeast is dead or just not activating because of the temperature 😢)
Yes! Dough loves warmth. What I normally do is turn on the oven at the lowest temp for a minute or so (just enough to warm it up a little) then turn it off. Then I store my dough in there for all the resting phases. It should retain most of the warmth... if it cools too much, just repeat the process.
@@mirthiful1 thank you for your response! ❤️ What I've been doing so far is putting the dough in front of our portable heater lol. It warms me and the dough up! I'll have to try the oven trick when it's not cold anymore hehe
Have you ever tried using a kitchenaid mixer for the initial kneading?
Instead of "LETS GET INTO IT" you shouldve gone with "LETS GET THIS BREAD"
How exactly is the "protein bread"? It has the same ingredients as... bread.
the use of vital wheat gluten adds most of the protein
Looks great, Hard to find consistent answers on bioavailability/absorption of wheat gluten, which is the main protein source here. Dough conditioner is key to that wonderbread texture.
Yeah what I have read and the videos I watched along with the fact that bread is typically eatin with cheese and meat makes any worry I had nil. Dough conditioner is the goat.
I just found your channel and subbed. Just curious tho, why did you use 2% milk instead of whole milk? I'd like to use whole milk since that's what I usually buy. Sometimes I buy oat milk or coconut milk.
Calorie content I assume
I used vinegar and conditioner and it did not come out right lol. I think I need to let it rise for a couple of hours next time
This is insane u r a genius❤
Protein- relies on gluten protein which is unfortunately not complete protein and not fully absorbed by the body
29g from bread flour
84g from gluten flour
10g from milk
5g from yeast
Approximately 128g protein
Calories
806 from bread flour
403 from gluten flour
25 from dough conditioner
145 from milk
40 from yeast
Approximately 1410 kcal
Got a good sourdough protein bread recipe? I'd LOVE that! Thanks, great recipe! New subbie!
Is dairy milk an absolute requirement in this?
Plain soy milk would work if you're avoiding dairy, it's also very high in protein.
What are the macros?
They said it couldn’t be done. Wow, good work dude!
Thank you!
Mmmmh you can do this without kneading. All dry ingredients wisk them and warm the liquids. But you can not warm more than 120° this is why I only use water. You can after blending the dough. Put it in your bread on lined with parchment paper. Put the loaf in an oven at 125° for one hour. This will proof it and it will raise.
Have you considered adding lysine powder to your various wheat gluten based recipes so you end up with a complete amino acid profile ? I’ve made a couple of your recipes but was concerned about counting it towards my daily protein goal without that complete profile
FYI, this will cost about $5.00 in ingredients per loaf, about half of that from the wheat gluten. If you don't have such an obsession with protein you could replace the wheat gluten with more flour and replace the milk with water to bring the price down to just over $2.00 (while still keeping the 79 cents worth of dough conditioner a 4 cents worth of vinegar).
How many calories per slice? How much protein per slice?
I’m so hyped for this
Sweet baby jesus cleanest ingredients too the one in the store are just junk with 50 ingredients.
Any idea on the macros?
😂😂
Yessir! In the pinned comment.
Why are microwaves warm inside, even when not used for days?
Can you substitute whole wheat flour with this?
want to buy your cook book is there a better discount there?
Have you tried egg white bread? Literally it is all protein 0 guilt and pure anabolic.. I got a recipe in my plataform
Yeah I have tried a few of them and they taste like shit imo.
How do you think will this recipe change if I use whole wheat flour? Also, loved it with refined flour.
Generally whole wheat flour is dryer than the white one. I would try first a mix like 40% whole wheat and 60% all purpose. I really like to put some grains to the bread too!
Just wondering, can I add all the ingredients into my automated bread machine that does all the kneading and mixing functions?