1. Preparation Phase:

• • In a large bowl of your stand mixer, combine the bread flour, vital wheat gluten, quinoa flour, hemp seeds, chia seeds, yeast, and salt.

• • In a separate bowl, whisk together the warm water, Greek yogurt, eggs, honey, and olive oil until well combined.

2. Mixing and Kneading:

• • Add the wet ingredients to the dry ingredients.

• • Using the dough hook attachment, mix on low speed for 2 minutes until combined.

• • Increase speed to medium and knead for 8-10 minutes until the dough becomes smooth and elastic.

• • The high protein bread dough should pass the window pane test.

3. Rising and Shaping:

• • 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.

• • Punch down the dough and shape into a loaf.

• • Place in a greased 9×5 inch loaf pan.

• • Cover and let rise for another 45-60 minutes.

4. Baking:

• • Preheat oven to 375°F (190°C).

• • Bake the high protein bread for 40-45 minutes until golden brown.

• • Internal temperature should reach 190°F (88°C).

• • Cool completely before slicing.