Spiral Seeded Protein Bread

Spiral Seeded Protein Bread
A whopping 10-11g protein per slice and it’s high in fibre. Absolutely not lacking in flavour either!
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Hard
Icon_cloche_grey Created with Sketch. Serves 4
Spiral Seeded Protein Bread


The night before

  • 3½ / 11g tsp dried fast-action (aka instant/quick) yeast
  • 1 cup/ 240ml unsweetened soy milk
  • 1½ cups/ 360ml water
  • 2 cups/ 240g dark wholemeal rye flour
  • ½ cup/ 80g wholemeal bread flour

The next day

  • 1½ cups/ 225g vital wheat gluten
  • 1¼ cups/ 150g dark wholemeal rye flour
  • 2 tbsp barley malt syrup
  • 1 tbsp/ 18g fine salt - better to weigh this out than use a tablespoon
  • ¼ cup/ 45g chia seeds
  • ¼ cup/ 40g linseeds (aka flax seeds)

How to make

  1. The night before you want to bake the bread, thoroughly combine the first five the ingredients in a large mixing bowl. Cover this with cling film and leave out overnight.

  2. The next morning, add all of the remaining ingredients to last night's mixture, except for the seeds. Using your hands, or with an electric stand mixer, mix this thoroughly until a cohesive dough has formed. Add a tiny amount of water if you need to.

  3. Cover again with cling film and leave to rise for 2 hours.

  4. Flatten the dough and give it a small knead to redistribute the yeast. Re-cover with cling film and leave again for 2-3 hours.

  5. To shape the dough and incorporate the seeds, cut the dough in half and flatten each half into roughly a 30cm x 20cm (12" x 8") rectangle. Pour half of the chia seeds onto one-half and the rest onto the other half. Do the same with the linseeds. Firmly press the seeds into the dough so that they stick.

  6. Roll the dough up, rolling from top to bottom along a short edge. Tuck the dough in underneath the roll as you go. Press down as you go, too, so it is tightly rolled. Pinch to seal at the end.

  7. Put both rolled doughs into two oiled 30cm x 13cm x 7cm (12" x 5" x 3") loaf tins.

  8. Spray (or brush) the tops of the dough with oil and cover loosely with cling film. Leave for the final rise for 2 ½ hours. After 2 hours have passed, preheat the oven to 200°C/390°F.

  9. When the 2½ hours are up, remove the cling film from the loaves. Using a bread knife, gently slash the tops of each loaf in 3 places, diagonally.

  10. Bake the loaves for 15 minutes, then cover loosely with foil to stop the top from burning. Turn the oven down to 180°C/355°F and bake for 45 minutes more.

  11. Check the bread is done by taking it out of the tin (careful - hot!) and tapping the bottom. You should hear a hollow sound. Leave to cool for 10 minutes back in the tin, then remove and leave to cool on a wire rack.

  12. This bread can be frozen if desired. It makes fantastic toast.

Get fresh recipes like these delivered to your inbox

Join the Tabl community

You might also like these recipes

Crustless quiches
Vegan; Salted Caramel Carrot Cake Overnight Oats.