Bread Protein Balls Recipe

I love a good bread. It's absolutely one of my favorite things. Bread can deliver amazing flavor when done correctly. It can also provide exciting texture and plenty of protein.

The more you knead bread, the more gluten you create. Those already familiar with seitan know that wheat gluten is total protein.

When you add nutritional yeast, flax or other nuts/seeds,  now you have a bread that is also a complete protein.

In the interest of doing things a little differently, I decided to do little bread balls because I figured they would offer a unique textural experience to other forms of bread. I also figured they'd make a nice little snack size bite. They're easier to shape than a flat bread, can bake in the oven, and take much less time to cook than rolls or loaves. They're great for dipping into hummus too.

As you can see, they're very cute as well.

Bread Balls Dough Recipe
2 1/2 cups all purpose unbleached flour
3 tbls nutritional yeast
2 tbls ground flax seed

Garlic Beer Flat Bread

I wanted to make a bread that didn't require baking in the oven and also didn't need an hour to rise. Flat bread can be yeast leavened or not. I googgled some flat bread recipes. I kind of took a few hints from several and worked the rest out on my own.

Dough is intuitive. You can't blindly follow the recipe. You have to feel it out along the way. It's not complicated though. A little salt, a little fat and suss out the right proportion of flour to liquid.

2 cups flour, plus more for dusting
1/4 cup beer
1/2 cup seltzer, maybe more
1 tsp salt
1 tsps dry parsley
2 cloves garlic, grated
1/2 tsp black pepper
1/2 tsp crushed pepper flakes
2 tbls olive oil

Add dry ingredients, including garlic, to a mixing bowl. Add oil, beer and 1/2 cup seltzer. Stir to combine. Add more seltzer as needed until all the dry is incorporated into the dough.  Cover and let dough rest for 30 minutes in fridge.

Turn onto a floured surface. Knead, incorporating more flour as needed to make the dough less sticky. Knead for a while until dough begins to stiffen.

I prefer a chewier bread. So I like to knead and create gluten. It's personal preference. Knead less for a more tender final product or more for a denser result.

Portion dough into single servings. Press into flat shapes. Brush with more olive oil.

Cook in a hot skillet until both sides are golden and dough is cooked in the middle. Press with a spatula in the pan to get a thinner, crisper result. Keep it a medium heat. Give the bread a chance to cook through before it's too browned.

The more you knead it, the chewier your end result. The thinner you flatten it, the crispier your bread.

It's an easy and tasty way to make bread.