8 Serves
69 Mins
In a large mixing bowl, combine the flour, vanilla protein powder, salt, and yeast. Gradually add water to form a shaggy dough.
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Vitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
204 µg / 400 µgCalcium
72 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
266 mg / 1,250 mgPotassium
571 mg / 4,700 mgSodium
494 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
5 g / 28 gSugar
10 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled in size.
Shape the dough into a loaf, place it into a greased loaf pan, and allow it to proof for a final rise.
Preheat the oven and bake the loaf until golden brown and hollow-sounding when tapped.
9
g47
g11
g
