Soft Protein Bread

This is my go-to sandwich loaf — enriched with hemp seeds, chia, milled flax, and oats for a nutritional boost you'd never guess was there. It's soft, slightly chewy, and slices beautifully. The seed blend works with the flour, not against it, and the dough comes together easily in a stand mixer. This one gets made on repeat.

What You Need

• 3 cups bread flour
• 3 tbsp sugar or honey
• 1½ tsp pink salt
• ¼ cup + 2 tbsp olive oil (divided)
• 3 tbsp hemp seeds
• 1 tsp chia seeds
• 2 tsp milled flaxseed
• 1 tbsp dry rolled oats
• 2½ tsp active dry yeast
• 1 cup + 2 tbsp warm water (divided)
• Egg wash or vegan egg substitute for the top

Method

1. In your stand mixer bowl, combine flour, salt, hemp seeds, chia seeds, milled flax, and oats. Whisk together with a fork or wire whisk until evenly distributed.
2. In a measuring cup, combine the warm water, sugar or honey, and active dry yeast. Whisk and let it bloom for 5 minutes — it should foam up and smell yeasty.
3. Pour the yeast mixture into the dry ingredients. Switch to the dough hook. Knead on medium-high for 3–5 minutes, adding the remaining 2 tbsp of warm water as needed to achieve a moist, slightly sticky dough.
4. Turn the dough out and form into a smooth ball with your hands. Pour 2 tbsp olive oil into the bottom of the bowl. Roll the dough ball in the oil until fully coated, then use it to wipe the sides of the bowl all the way up.
5. Cover the bowl with a damp towel. Turn off the oven and place the bowl inside with the door cracked open. Let rise for 1 hour until doubled in size.
6. Remove the dough, gently deflate it, and shape into a loaf. Place into a buttered or oiled loaf pan. Cover with the damp towel again and let it rise until the dough domes above the rim of the pan — about 45 minutes to 1 hour.
7. Preheat oven to 375°F (176°C). Using a dough razor or sharp knife, cut one long slit down the center of the dome. Brush generously with egg wash or vegan substitute.
8. Bake for 27 minutes until deep golden brown. Remove from the pan immediately and cool on a wire rack for at least 30 minutes before slicing.

Tips & Notes

• The oven proofing method — off, door open — creates a perfectly warm, draft-free environment. Don't skip it.
• Take it out of the pan the moment it comes out of the oven. Leaving it in steams the crust soft.
• Store in a bread bag at room temperature. It slices best after a full 30-minute rest.
• For a vegan loaf, use an aquafaba wash (3 tbsp chickpea brine) or plant milk brushed on top.
• The seed blend adds protein and omega-3s without changing the texture — nobody will know unless you tell them.

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