Since I’ve overhauled my eating habits, meaning lowering my carb intake and increasing my protein, I’ve always avoided bread because of the amount of carbs it has. I guess I’d rather get my carbs from cake or something, haha.
So I set out to create a recipe for high-protein bread that can be eaten with other proteins easily. Behold, high-protein hamburger and hot dog buns! I don’t have any good photos of just the buns, so you’ll have to deal with looking at this delicious Tofurkey Italian sausage with melted daiya cheese and ketchup.
The recipe and technique is simple and the result is pretty (surprisingly) amazing. My picky boyfriend even told me that he thinks it’s my best bread recipe yet (wait, what?!).
Yep, best bread yet AND it has more protein than carbs. You heard me. MORE protein than carbs.
So let’s get to it!
- 1½ cup unsweetened cashew milk
- ½ cup water
- ¼ cup earth balance flaxseed spread (vegan butter)
- 2 cups White Whole Wheat Flour
- 1¼ tsp baker's yeast
- 2 tbsp sugar
- 1½ tsp salt
- 1½ tsp baking powder
- 3 tbsp aquafaba (chickpea water)
- 300g (or about 2 cups) vital wheat gluten
- Warm the cashew milk, water and butter in a sauce pan until it's at about bath water temperature.
- Combine dry ingredients (minus the wheat gluten) in a large bowl, and then add the milk mixture.
- Add the aquafaba and combine all ingredients.
- Slowly incorporate the wheat gluten, about ½ cup at a time.
- Knead dough for about 10 minutes, getting as many lumps out as possible.
- For the hamburger buns, take a palm-full of dough and roll it into an 6-8 inch rope, about 1 inch in diameter.
- Coil the rope into a circle and place on a baking sheet covered in parchment paper. This technique is important for the overall structure of the bread once it's done, not really for looks. Although, this technique also makes a pretty perfect circle for buns.
- For hot dog buns, make a 6x4 inch rectangle with a chunk of dough. Roll it into a log and pinch the ends shut.
- Set them aside and let rise in a warm place for 20-25 minutes.
- Bake for 10-12 minutes at 400 degrees F.
- Enjoy with your favorite vegan hot dogs or veggie burgers or just cut in half, toast and spread some vegan butter on them. Yummo!
Here’s the nutritional info per bun: