Lallemand Baking
United States - English   [ change ]

COVID-19 Info: We would like to inform our customers and partners that we are making every effort to ensure the continuity of our services during this time. We applied contingency plans to our production facilities, and — to date — our production is running under strict safety measures to protect the health of our staff. We will keep our customers informed as the situation evolves.

High Protein Bread

Healthy Bread application using Instaferm® Instant Dry Yeast and Protein Mix.


Name lbs. oz % (bakers percent) kg
Flour 1.76 0 100 0.8
Sugar 0 2.82 10 0.08
Salt 0 0.71 2.5 0.02
Water 1.94 0 110 0.880
Instaferm® 01 0 1.13 4 0.032
Protein/Healthy Mix 2.6 0 147.5 1.180


Total dough: 2990 g

Scaling Weight: 100g (29 loaves)

  • Add wheat flour, sugar, salt, yeast and half water
  • Knead until uniform dough is obtained.
  • Add healthy bread Mix and the rest of water.
  • Knead until you have a uniform and elastic mass.
  • Rest for 15-20 minutes, forge to taste.
  • Ferment 40 minutes in the fermentation chamber, at 35°C and 70% humidity, taking care to avoid over fermentation.
  • Score if desired
  • Bake at 165°C for 15min without steam
* Local food regulations should always be consulted with respect to specific applications and necessary declarations. Legislation may vary from country to country.