Introduction: Protein Bread

There can be many reasons for eating bread with more protein and less carbohydrates,

like training or diets, and an easy way to acquire this

is to substitute a part of the flour with beans, peas, lentils or chickpeas.

Then you can add eggs, cheese etc, but I chose yogurt this time.

As bean bread has less breadish taste, I like to add some spices, malt and seeds too.

Less patient people will find a 1-hour version at the end.

Step 1: Recent Mix

I use to vary ingredients from time to time, and in this batch they are




Rye flour

Wheat flour

Sea salt

Malt syrup



Step 2: Sourdough

Not necessary, you can use yeast or baking powder, but I prefer to let the dough develop slowly.

Take it out of the fridge, feed it and let it rest over night.

Step 3: Chickpeas

Rinse a can of chickpeas and transfer to your mixing bowl.

Step 4: Add

Add a cup of sourdough, half a cup of yogurt, a tablespoon salt,

two tablespoons of syrup, some yeast and caraway or other spices.

Step 5: Mix

Chickpeas are easy to disintegrate, so this is a quick step

Step 6: Flour

Add a cup of rye flour and a cup of wheat flour and mix with a spoon.

Step 7: Roll

Empty the dough on a board with some wheat flour on.

You don't have to knead it, just make a roll.

Step 8: Slice

Cut the roll in slices and transfer to an oiled plate,

cover and let it rest 8 hours.

Step 9: Bake

If you like seeds, wet the surface of the bread with milk and add what you prefer.

I used sesame seeds.

Bake at 400˚F for half an hour.

These are my favorites so far, but for those who are impatient,

here is a quick bean bread, less than an hour:

! can of beans

3 eggs

2 tablespoons psyllium husk

2 tablespoons baking powder

2 tablespoons cider vinegar

1 teaspoon salt

Rinse the beans, mix all ingredients, let rest 5 min and roll 6 balls.

Bake at 400˚F for half an hour.

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