{"id":133540,"date":"2025-03-14T18:59:26","date_gmt":"2025-03-14T18:59:26","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/protein-rich-peasemeal-bread-recipe-the-bread-she-bakes\/"},"modified":"2025-03-14T18:59:26","modified_gmt":"2025-03-14T18:59:26","slug":"protein-rich-peasemeal-bread-recipe-the-bread-she-bakes","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=133540","title":{"rendered":"Protein-Rich Peasemeal Bread Recipe – The Bread She Bakes"},"content":{"rendered":"


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I had heard of peasemeal before, but never had never tasted it in anything, so when I saw it on display in the Deli Ecosse cafe shop in Callander, I had to bag a pack. Peasemeal is produced by Golspie Mill and is made of yellow peas that have been roasted. It\u2019s a fine dust of ground peas, yellowish-brown in colour and the smell is surprisingly chocolatey.<\/p>\n

\"Peasemeal\"\"Peasemeal\"
Peasemeal from Golspie Mill<\/figcaption><\/figure>\n
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\u201cPeasemeal is a highly versatile, healthy and nutritious food used since Roman times and growing again in popularity. This product is unique to Golspie Mill where it is made from roasted yellow field peas milled through three sets of mill stones to produce a fine yellow flour. Traditionally used for making peasemeal brose (adding meal to boiling milk or water with a knob of butter and seasoning to taste), it has many \u2026 innovative modern uses.\u201d<\/p>\n

Golspie Mill<\/cite><\/p><\/blockquote>\n

It\u2019s peasemeal\u2019s high protein content that\u2019s made me think about increasing the protein content of bread and baking a more protein-rich bread.<\/p>\n

Where to buy peasemeal flour <\/p>\n

Peasemeal flour is made by Golspie Mill in Sutherland, Scotland, UK and can be bought from the stockists listed here: http:\/\/www.golspiemill.co.uk\/stockists.html<\/a> . <\/p>\n

What\u2019s the typical protein content of bread?<\/h3>\n

The protein content of bread is normally between 7.5% and 9.5%. (Source: fabflour<\/a>) This is based on a bread baked with mainly white or brown wheat flour which contains about 10-14g of protein per 100g of overall weight. Glutenin and gliadin \u2013 which together form gluten \u2013 are components of wheat protein and there is therefore a strong correlation between protein quantity and loaf volume i.e. the higher the flour protein percentage, the greater the potential loaf volume. <\/p>\n

In order to increase the protein content of bread, you can add flours which contain higher levels of protein than wheat. Peasemeal (also referred to as brose meal) is an ideal ingredient to add \u2013 high protein-content and a flavour which will not overpower the overall flavour. The peas are roasted before being ground and the roasting enables greater access to protein (and starch).<\/p>\n

Here are some alternative ingredients which will help to increase the overall percentage of protein of your loaf.<\/p>\n