Whey Protein Bread
750g strong wholemeal flour
2 tsp salt
25g fresh yeast
30g soya flour
500ml tepid water
olive oil for greasing tin
1tsp caster sugar
60g whey protein isolate powderMethod
Put all flours into a bowl, rub butter in with fingertips, then stir in salt and whey isolate powder.
Blend the yeast and caster sugar together until it liquifies, make a well in the middle of the flour mixture and pour in liquified yeast and suagr and then the tepid water. Using a wooden spoon, mix to a soft but not sticky dough
Lightly oil a large bowl. Knead the dough until smooth and elastic. Shape into a round ball and place in the bowl. cover with oiled cling film and leave in a warm place to rise for 1-1.5 hours until the doung has doubled in size.
Turn the dough onto a lightly floured work surface and knock back with your fists. Knead vigorously for 2-3 minutes until the dough is smooth and elastic.
Lightly oil the loaf tin. Shape the dough to fit the tin, tucking the ends underneath to give a smooth top, and place in the tin. Cover lossely with oiled cling film and leave in a warm place to rise for about 30 minutes until the dough reaches the top of the tin.
Lightly dust the top of the loaf with flour and bake in a preheated oven at 230C (450F, Gas 8) for 30-35 minutes until well risen and golden. Turn the loaf out of the tin and tap the base to see if it is cooked: it should sound hollow.
Leave the loaf to cool on a wire rack.
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