Protein Bread Mix

We can also find The Original Protein Bread as a 1 kg mix to prepare it at any time at home and in the way you like best. With 89% less carbohydrates and low impact on the glycemic index, it is a product that makes a difference compared to other whole-grain breads on the market. In addition, it is characterized by containing 156% more vegetable protein and 15% fiber per 100 g of bread, which produces a feeling of satiety in the consumer. Our recipe also provides Omega 3 fatty acids with health benefits. Running out of bread is no longer an option. How to use: INGREDIENTS: Protein Bread Mix: 1kg Yeast: 30g Water (between 30º-40ºC): 830 ml PREPARATION: Dough temperature: Approx. 26-28ºC Kneading time: Approx. 6 minutes slowly Approx. 8-20 min. Fast The kneading time depends on the structure of the dough. The time may vary due to the properties of the proteins. Example: If the bread, once baked, is too small in volume, this means that the kneading time must be lengthened. If the bread has too great a volume once baked, this means that the kneading time must be reduced. Resting time of the dough: It is not necessary Divide the dough: 2 balls approx. of 400g and put in mold Decoration: Sesame, sunflower seeds and flaxseed Oven temperature: 180-190ºC Baking time: 50-60 min. Final fermentation: 35-45 min. Once cooled, the crust becomes somewhat drier and semi-rigid. It is a typical feature of protein bread We recommend 500g loaves, but you can vary the size as you like.