Hey yall,

I'm a Pro Chef with an Ed-u from the CIA.
I am here to help you cook! Feel free to ask me anything.
And yes I brush my bread with my dirty gear. YUM-o!

Here is my (X) High Protein Bread recipe. This is a recipe written for the professional so if you have any questions please feel free to PM me, or do some research.
Bread is a craft, and art within the Culinary arts so don't be down on your self if your first few loafs come out weird or like shit. Jus There are factors like purity of products, humidity, mineral content in water, and many others that contribute to a bread success. Any one that has ever had NY pizza or bagels can a test to this. bagels and Pizza are not the same anywhere else in the world. Water quality is a big one. You can google your local water quality tests easy.
There are many toxic additives and chemicals added to your water. That's for another thread. (Reverse Osmosis will remove them)
equipiment
I prefer Stone cooking Wear. I well seasoned Pizza Stone, or stone Bread Pans are amazing. Best flavor occurs from the Maillard reaction, Which is a chemical reaction of the browning of proteins at high temperature.
http://en.wikipedia.org/wiki/Maillard_reaction
Oven
Mitts
Spoon
whisk
Knife
Containers (Depending on how much "base" mixture you want to make
Bowls
Cutting board
KITCHEN TIMER!!! VERY VERY IMPORTANT!

Educational
Today you will see a standard in the professional cooking world of sound ratios. While in books you will see exact amounts, the professional chef uses ratios that can be scaled up or down, and basic ingredients that can be easily substituted. Honey, Molasses for ex.
This is a fully operational, yet experimental recipe. What works for me may not work for you. I use a professional Kitchen and equipment, you will work by hand. You may need to tweak what your tastes are and yeast and salt levels. Honey levels. I don't have expertise in computers, and I don't have a cell phone to snap pictures. So don't ask for that. I know how to cook sick fucking food. Ask for that.
Wet
4 cups water
1-4 Tbsp. honey, molasses, maple syrup, etc. dont use artificial sweetner
6 eggs whole, cracked room temp
1/4 to 1/2 cup vegetable oil ( I suggest grapeseed ) And 2 oz to brush on loaf, and cook wear (grape seed has a higher burning point temperature than Olive oil do the less linin in the oil) this will give better color and flavor, with out reaching smoking point
yeast 1-2 packets bloomed (or 2oz by weight, NOT VOLUME)
dry
Small handfull of Kosher salt, Pink Salty or Sol de fleur
10 cups formula

Basic Formula For High Protein Low "impact" Carb (High Dietary fiber) Bread The way I use ratios: example: Is a take a one quart container and say this is 1. The value of one quart is 1. This can be scaled in either direction. etc. If you want to make a garbage can of mix and chill it out, Your still using the same ratios. If you want to take a shot glass and make a drink...So on and so forth
Glad you understand. BTW any seeds or germs, etc. Must be pulverized, (can be toasted first for flavor) I use a Robot Coupe Blender, or frying pan and cutting board
2
Whole Wheat flower unbleached
Soy Flower

1/2
Flax meal
Sunflower seed
Wheat germ

1/4
quinoa
oat bran
sesame seeds
Wheat germ
1/3 optional
Soy protein powder (why not try Nitro tech, or another protein?) This is your bread!
Wheat gluten

Method
Mix wet together. Honey and 1/2 water tempered together. Add yeast bloom
Taking 10 cups of your dry mix whisk together until fully incorporated. Settling may have occurred in storage.

Incorporate dry mix (in 1/3 increments) into wet while gently whiskying. This is your basic mix. Whisk until you need your spoon. Spoon until you need your hands. Do not incorporate so much mix that it becomes dry and crumbly. It should be damp but not sticky and wet. This is where experience and artistry come in. Use your heart and soul. Relax. This isn't launching a space shuttle. You can always add, you can never subtract.

Using wheat flour or Gluten on your cutting board kneed the bread here is a video from My School
http://www.huffingtonpost.com/2011/10/08/how-to-knead-bread-dough_n_1001...

So now in an oven with the light on!!!! Take your kneaded dough and cover with a DAMP not WET towel thats in a bowel. or bowl what eva. Let rise 1-2 hours

Now Preheat oven 350-500 degrees. Ovens vary, bread vary, Humans vary, basically it take practice to make a perfect bread. Like doing curls in the gym. Every time you work arms you should be a little better!
Put in your stone ware in to heat.
While heating portion dough. Pans sizes vary etc. (yes this is a method for a professional. don't be scared!!! 1000 hours of anything and your a pro I swear!)

Portion Then place in oiled pans ( or be ready to fly when your stone ware is HOT ITS FUCKING HOT!)

bake 30-40 or less more depending on all of the above factors. I find 35 minutes on a hot stone in a 425 oven.. rotate 2x-3x and gently brushed with Grape seed oil
this is fucking great.

Bread should rest till room temp. Enjoy your first effort!

You should land in about 20g protein 13g carbs (1 -2 net carb) 12-13 dietary fiber
make this your BREAD. Doctor it up, add some sub some, use clarified butter, or try to squeeze as much protein powder in as possible!
Use sound ratios and remember, You can add, but you can never subtract!

enjoy!

Thanks to CAM 2012!!! For the much needed inspiration!