STREAMING NOW: No Reservations

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this recipe on a site - but the good thing is that it doesn't use Soy, so there is no nasty after-taste. Enjoy!”
3hrs 15mins
3 loaves bread

Ingredients Nutrition

  • 12 cup water (warm - 125 degrees)
  • 12 cup heavy cream (room temp)
  • 2 tablespoons oil
  • 2 eggs (slightly beaten, room temp)
  • 12 teaspoon salt
  • 2 cups gluten flour
  • 1 cup oat flour
  • 1 cup protein powder
  • 2 tablespoons yeast (or 2 packages yeast, RedStar seems to be best for breadmachines)
  • 2 teaspoons sugar (the real stuff for the yeast to eat)


  1. Spray 3 8 1/2 x 4 1/2 bread pans.
  2. Put water, cream and oil in bread machine. Add eggs, salt, then flours, protein powder and.
  3. sugar. make well in the center, and add yeast.
  4. Start bread machine on regular cycle - watch dough during the knead process and check for consistency - should be a "ball" -add water or flour depending on if it's too wet or too dry.
  5. Add SLOWLY!
  6. Let machine do 1st rise and punchdown then remove.
  7. Seperate into 3 bread pans. Let rise again until 1/2" - 1" over top of bread pan. Bake at 350 for 25 - 30 minutes.
  8. 1168 Calories (kcal); 81g Total Fat; (62% calories from fat); 31g Protein; 80g Carbohydrate; 537mg Cholesterol; 1232mg Sodium.
  9. NOTES : Jury is still out on the carb count for high gluten flour - it seems to range from 64 per cup to 85 per cup -- so it is not included in the above total -- but even at the highest of 85 per cup, 60 slices (20 per loaf), the total is only 4 carbs per slice!
  10. Counts used for this recipe: 54 per cup of oat flour, 8 per cup of protein powder.
  11. This has a little heavier texture than traditional white bread, more like a bagel -but the taste is incredible! No nasty soy aftertaste. I used vanilla protein powder which gave it a bit of a sweet taste.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a