No Knead Dutch Oven Bread

 

Bake the perfect high-protein no-knead Dutch oven bread with PEScience Multi-Purpose Select Protein. Soft, chewy, and 7g protein per slice!

Freshly baked bread doesn’t have to be complicated, and it definitely doesn’t have to be low in protein. This no knead Dutch oven bread recipe is simple, wholesome, and made even better with PEScience Multi-Purpose Select Protein. By swapping part of the flour for our high-quality protein powder, you’ll get soft, chewy bread with 7g of protein per slice, without sacrificing flavor or texture.

If you’ve been searching for a way to enjoy homemade bread while staying on track with your fitness goals, this is it.

Why Add Protein to Bread?

Most traditional bread is low in protein and high in carbs, leaving you satisfied for a moment but hungry soon after. By incorporating PEScience Multi-Purpose Select Protein, you get:

  • Balanced macros – 80 calories, 7g protein, 12g carbs, and only 1g fat per slice.
  • Better satiety – The protein keeps you fuller longer.
  • Versatility – Perfect for sandwiches, toast, or alongside your favorite meal.

Protein baking doesn’t have to mean dry, dense, or chalky recipes—our protein blends are specifically formulated to perform like real flour, giving you the same amazing texture as traditional baked goods.

Total Calories: 80 Servings: 18 Serving Size: 40g

 

Ingredients

  • 1/4 tsp sugar mixed into 1/2 cup warm water (~100°F)
  • 1 1/2 tsp dry active yeast
  • 260g all-purpose flour
  • 120g PEScience Multi-Purpose Select Protein
  • 2 tsp coarse sea salt
  • 1/2–3/4 cup additional warm water

 

    Directions

     

    1. Dissolve sugar in warm water and stir in yeast. Let it bloom until foamy.
    2. Mix flour, protein powder, and salt in a large bowl.
    3. Add bloomed yeast mixture, then slowly add remaining warm water until you form a slightly sticky (but not runny) dough. Stir thoroughly—no kneading required.
    4. Cover bowl with plastic wrap and let rise for 3–4 hours (pro tip: place on a heating pad with a towel for faster rising).
    5. Preheat oven to 450°F about 1 hour before baking. Place Dutch oven with lid inside to heat for 30 minutes.
    6. Transfer dough to a floured parchment sheet, shape into a ball, sprinkle with flour, and cover with a towel while Dutch oven preheats.
    7. Carefully place dough and parchment into the Dutch oven. Score the top with 2–3 cuts to help it rise.
    8. Cover and bake for 25 minutes. Remove lid and bake a few more minutes if you prefer a darker crust.
    9. Transfer bread to a cooling rack and let rest at least 1 hour before slicing.

    Nutrition Facts

    Calories: 80
    Total Fat: 1g
    Total Carbs: 12g
    Total Protein: 7g

    		 PEScience Select Protein

     

    Tips for the Best Protein Bread

    • Don’t rush the rising process, this slow fermentation is what gives the bread its chewy texture and crusty exterior.
    • Be careful with water, too much makes the dough runny, too little makes it dense. Aim for sticky but workable.
    • Slice and store leftovers in the freezer to keep your bread fresh longer.

    Why Use PEScience Multi-Purpose Select Protein?

    Unlike regular protein powders that clump, dry out, or ruin baked recipes, our Multi-Purpose Select Protein is designed for cooking and baking. It blends seamlessly with flour, holds structure, and enhances the nutrition of your favorite recipes without altering the taste.

    This Dutch oven bread is just one example of how you can turn everyday recipes into high-protein, performance-friendly meals with PEScience.

    Final Thoughts

    This no knead protein bread recipe is perfect for anyone looking to enjoy real bread while fueling their body with quality protein. Whether you’re meal-prepping sandwiches, enjoying a slice with soup, or simply want a healthier toast in the morning, this loaf has you covered.

    Try it today with PEScience Multi-Purpose Select Protein, and experience bread that works just as hard as you do.

    No Knead Dutch Oven Bread
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