Ingredients

• 7 g/1 Sachet Dry Yeast
• 1 tsp Sugar
• 350 g Strong White Flour
• 150 g Strong Whole-Wheat Flour
• 75 g Pea Protein (or other unflavoured protein)
• 200 g Vital Wheat Gluten
• 650 ml Warm Water

Equipment

• Large Mixing Bowl
• Small Mixing Bowl
• Greaseproof Paper
• Loaf Tin
• Oven

Method

• In a small bowl mix 250 ml of warm water, the yeast and sugar.
• Set aside for 10 minutes*
• Add and mix the white and wholewheat flour, protein and vital wheat gluten in a large bowl
• Make a hole in the middle of the flour mixture 
• Add the yeast/water/sugar mix and ~¾ of the remaining water^⦸
• Mix until all the ingredients come together to make a ball
• Lightly flour a surface
• Knead the dough for 15 minutes
• Lightly flour a clean bowl
• Shape the dough into a ball
• Place in the floured bowl and cover with a clean tea towel
• Leave to rise for 2-3 hours in a warm place
• Lightly flour a surface
• Take the risen dough and knead again for a few minutes
• Shape the dough to fit a bread tin
• Line a bread tin with flour
• Place the dough into the tin
• Leave to rise for ~30 mins in a warm place
• Bake in a preheated oven at 180^oC for 45-60 minutes⁺
• Leave to cool before slicing

* The mixture should have some bubbles. If it doesn’t your yeast may be inactive (dead) so I’d recommend buying some more. 

^⦸If the mixture feels dry add the rest of the water a little at a time. If the mixture feels too wet add a bit more flour.

⁺ To test if bread is cooked, take it out the tin and give the bottom a knock. If it sounds hollow it is most likely cooked.