Quick Description: A soft, protein-boosted, low-point artisan bread that’s perfect for sandwiches or toasting.
Servings & Timing
- Prep Time: 15 minutes
- Rise Time: 1–2 hours + 30 minutes
- Cook Time: 45 minutes
- Total Time: 2–3 hours
- Yield: 10 slices
Dietary Badges: High-Protein, Low-Point, WW-Friendly, Vegetarian
Ingredients
Main Ingredients
- 1⅓ cups (170 g) high-protein all-purpose flour
- 1 tsp instant yeast
- ¾ cup (180 ml) warm water (105–110°F / 40–43°C)
Optional Ingredients
- 1 tsp salt (recommended for flavor)
- 1 tbsp olive oil (adds softness, optional)
- 1 tbsp vital wheat gluten (boosts protein and chewiness, optional)
- Seeds for topping (sesame, flax, poppy, optional)
Instructions
- Mix dry ingredients
In a large bowl, combine high-protein flour, instant yeast, salt (if using), and vital wheat gluten (if using). Stir to evenly distribute. - Add water and oil
Pour in warm water and olive oil (if using). Mix with a spoon or your hands until a sticky, shaggy dough forms. - Knead dough
Transfer dough to a lightly floured surface and knead 5–7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook. - First rise
Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for 1–2 hours or until doubled in size. - Shape loaf
Gently punch down dough, shape into a round loaf, and place on parchment paper. Cover loosely and let rest for 30 minutes. - Preheat oven
Preheat a Dutch oven (or heavy oven-safe pot with lid) in the oven at 450°F (230°C) for at least 30 minutes. - Bake bread
Carefully transfer loaf (with parchment) into the hot Dutch oven. Score the top with a sharp knife or razor. Cover with the lid and bake 30 minutes. - Finish baking
Remove the lid and bake an additional 15 minutes for a deep golden, crusty exterior. - Cool completely
Transfer bread to a wire rack and allow to cool fully before slicing. This step preserves the crust crunch. - Optional topping
Brush crust with olive oil or melted butter and sprinkle seeds before baking for added flavor and texture.
Ingredient Details & Tips
- High-protein flour: Provides structure, chewiness, and extra protein.
- Vital wheat gluten: Optional, but boosts protein and improves crumb texture.
- Yeast: Warm water activates it, but avoid water over 110°F to prevent killing the yeast.
- Olive oil: Adds softness but can be omitted for a lower-point loaf.
- Seeds for topping: Add nutrition, crunch, and visual appeal; sesame, flax, or poppy seeds work well.
Substitutions:
- All-purpose flour can replace high-protein flour, though protein content will be lower.
- Skip olive oil for a denser, lower-fat loaf.
- Replace up to 25% of flour with whole wheat flour for added fiber.
Equipment Alternatives:
- Stand mixer instead of kneading by hand.
- Baking stone instead of Dutch oven (cover loaf with a heatproof bowl for steam).
Recipe Variations & Serving Suggestions
- Flavor twists: Add 1 tsp garlic powder or dried herbs to dough.
- Seed mix: Sprinkle pumpkin or sunflower seeds on top for crunch.
- Protein boost: Add 1–2 tbsp protein powder or extra vital wheat gluten.
Serving Ideas:
- Slice for sandwiches or toast for breakfast.
- Pair with soups, stews, or salads.
Storage, Make-Ahead & Reheating
- Storage: Airtight container at room temperature for 2–3 days.
- Freezing: Slice and freeze for up to 2 months; thaw at room temperature.
- Reheating: Warm slices in a 350°F oven for 5–7 minutes or toast.
Nutrition Facts (per slice, 10 slices total)
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Protein | 5 g |
| Carbohydrates | 16 g |
| Fiber | 2 g |
| Fat | 1 g |
| WW Points | 1.5 |
Dietary Highlights: High-protein, low-point, vegetarian, low-fat option if oil omitted.
Frequently Asked Questions (FAQ)
Q: Can I use cold water instead of warm water?
A: Warm water activates the yeast faster. Cold water may delay rising.
Q: Can I use regular all-purpose flour?
A: Yes, but protein content and chewiness will be slightly reduced.
Q: Can I skip the Dutch oven?
A: Yes, bake on a parchment-lined sheet; cover with an oven-safe bowl for initial steam if desired.
Q: How do I know when bread is done?
A: Crust should be golden brown, and loaf should sound hollow when tapped underneath.
Personal Notes
This WW-friendly artisan bread was created to combine high protein, low points, and real bread texture. Optional vital wheat gluten and olive oil create a chewy, satisfying loaf with a crisp crust that feels bakery-fresh. Perfect for weekday breakfasts or healthy sandwiches.
If you want, I can also create a “15-minute quick version” of this WW-friendly bread with macros and WW points, so you can get a sandwich-ready loaf in under 20 minutes.