This recipe was developed and kindly sent in by Silke Runggaldier, thank you!
Protein breads are popular these days in Europe and the USA with wheat- or rye-based breads enhanced with superfood seeds or nuts to increase the protein content and with it reduce carbs and a sugar-low that comes after eating it. MicroFoods™ offer the same nutty flavors and even higher protein content than nuts and aren´t problematic for the many people suffering from nut allergies (careful with shellfish allergies though! Refer to disclaimer in the footer).
Recipe for a loaf pan (about 15 slices)
20 g chia seeds
20 g psyllium seed husks
750 mL water
1 package active dry yeast (7 g)
2 tbsp apple cider vinegar
1/2 tbsp turmeric powder
1/2 tbsp salt
50 g dried mealworms, ground
175 g instant polenta cornmeal
175 g brown millet, ground
40 g millet flakes
75 g corn starch
Do not preheat the oven.
Put the chia seeds and psyllium seed husks in a big bowl with the water and let soak for 20 minutes. Add the other ingredients and blend with a hand mixer until combined.
It isn’t necessary to let rise the dough.
Line a loaf pan with baking paper and fill with the dough.
Bake at 175 °C (upper and lower heat) for about 60 minutes.
Nutritional values per slice: 132 kcal; 22 g carbohydrates, 2 g fat, 4 g protein
Attention! If you are allergic to shellfish, you might be allergic to insects too.