Preparation Phase:

1. In a large bowl of your stand mixer, combine the bread flour, vital wheat gluten, quinoa flour, hemp seeds, chia seeds, yeast, and salt.
2. In a separate bowl, whisk together the warm water, Greek yogurt, eggs, honey, and olive oil until well combined.

Mixing and Kneading:

1. Add the wet ingredients to the dry ingredients.
2. Using the dough hook attachment, mix on low speed for 2 minutes until combined.
3. Increase speed to medium and knead for 8-10 minutes until the dough becomes smooth and elastic.
4. The high protein bread dough should pass the window pane test.

Rising and Shaping:

1. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 60-90 minutes until doubled in size.
2. Punch down the dough and shape into a loaf.
3. Place in a greased 9×5 inch loaf pan.
4. Cover and let rise for another 45-60 minutes.

Baking:

1. Preheat oven to 375°F (190°C).
2. Bake the high protein bread for 40-45 minutes until golden brown.
3. Internal temperature should reach 190°F (88°C).
4. Cool completely before slicing.