Cricket Bread

Cricket Bread

A loaf of this bread contains 120 grams of protein (with 53 grams from the flour and 67 grams from 100% Cricket Protein Powder).  The recipe makes two loaves, one of which could be frozen to use later. Delicious plain or topped with your favorite nut butter.

INGREDIENTS

 400 g flour (do not use bleached)
4 teaspoons sugar
100 g 100% Cricket Protein Powder
2.5 cups lukewarm water
2 teaspoons kosher salt
2 teaspoons active dry yeast 
About 2 tablespoons room temperature butter

 

INSTRUCTIONS

1. Mixing the dough:

In a small mixing bowl, dissolve the sugar into the water.  Sprinkle the active dry yeast over top.  There is no need to stir; just let sit for 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit.  This will ensure the yeast is active.  

Meanwhile, in a large bowl, whisk together the flour, 100% Cricket Protein Powder, and salt.  When the yeast-water-sugar mixture is foamy, stir it and add it to the flour bowl.  Mix until the flour is absorbed.

IF YOU ARE USING INSTANT YEAST, whisky together flour, 100% Cricket Protein Powder, salt, sugar and instant yeast in a large bowl.  Add the water.  Mix until the flour is absorbed.

2. Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. 

If you are baking this bread in the winter or on a cool day, it may take as long as two hour to rise.  To create warm spot for your bread to rise turn on your oven to 350 for one minute and then turn it off.  Do not allow the oven to come to temperature and then set the time--this will be too hot.  Just let the over preheat for a total of one minute.  The goal is to create a slightly warm environment for the bread to rise.

3. Preheat the oven to 425.  Grease two oven-safe bowls with about a Tablespoon of butter each.  Using two forks, punch down the dough, scraping it from the sides of the bowl where it was placed to rise.  As you scrape the dough down (it will be clinging to the bowl) try to turn the dough up onto itself.  You want to loosen the dough entirely from the sides of the bowl, and make sure you've punched it down.  

Then use two forks to divide the dough into two equal portions.  Eye the center of the mass of the dough and starting there and working out, pull the dough apart with the two forks.  Then scoop up each half and place into your prepared bowls.  This can get a little messy--the dough is very wet and can be quite slippery.  Using small forks with short tines like salad forks make this easier to manage.  It's best to scoop up the dough halves and plop them into the bowls in one swoop.  

4. Once the dough has been divided and placed into the greased bowls, let it rise uncovered on the countertop near the oven or in another warm spot for 20-30 minutes or until it has risen to just about the top of the bowl.  Do not use the warm oven trick for the second rise and be sure to leave your bowls uncovered for this second rise.  

5. Bake at 425 for 15 minutes, then reduce the heat to 374 and bake for 15-17 minutes longer.  Remove from the oven and turn the loaves onto cooling racks.  If the bowls are well-greased the loaves sound fall right out.  If the loaves look a little pale and soft on the racks, place them back into the oven (outside of their bowls) and let them bake for about 5 minutes longer. 

Let cool for 10 minutes before cutting.

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