Delicious high protein bread made with insect flour

Insect flour is rich in protein and fiber and is therefore ideal to use in cooking - also in baking! By replacing some of the normal flour with insect flour you get a healthier bread with a high level of both protein and fiber. 

To make it easy, we used Meyer's Ølandshvedebrøds-mix and just added and extra tablespoon of water to adjust for the extra 1 dl. of insect flour. 

1 bag of Ølandshvedebrøds-mix 
550 g. water 
10 g. of yeast 
1 dl. buffalo-larva flour (get it here)

Some extra flour to drizzle on the table

Follow the instructions as written on the bread mix (or jump over to Meyer's website here: