Cricket Flour Bread – The best Protein-Packed Cricket Flour Bread

Difficulty: Medium
Preparation time: 15 minutes
Cooking time: 30 minutes
Rising time: 1 hour

This bread is full of protein and perfect for accompanying your meals.

Ingredients:

• 100g cricket flour
• 200g whole wheat flour
• 1 packet of dry yeast
• 200ml lukewarm water
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon sugar

Instructions:

1. In a bowl, combine the cricket flour, whole wheat flour, yeast, and salt.
2. In another bowl, dissolve the sugar in the lukewarm water and add the olive oil.
3. Pour the wet mixture into the dry ingredients and stir until you get a soft dough.
4. Knead the dough on a floured surface for about 10 minutes, then shape it into a ball.
5. Place the dough in an oiled bowl, cover it with a cloth, and let it rise for about an hour, or until it doubles in size.
6. Preheat the oven to 200°C (392°F) and bake the bread for about 25-30 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.
7. Let it cool before slicing and serving.

Click here to explore more about the growing trend of edible insects and other cricket flour recipes: Link, Link

Why Use Cricket Flour?

Cricket flour is an excellent source of sustainable protein, making it a smart and eco-friendly choice for modern recipes. Packed with essential nutrients like vitamin B12, iron, and omega-3 fatty acids, it supports muscle growth, boosts energy, and contributes to overall well-being. Unlike traditional protein sources, cricket flour has a minimal environmental impact, requiring less land, water, and feed. Its mild, nutty flavor blends seamlessly into baked goods, snacks, and even savory dishes, adding a nutritional boost without altering taste. Whether you’re an athlete, a health enthusiast, or simply curious, cricket flour is a versatile and forward-thinking ingredient worth exploring.

Back in the 1990s, the idea of eating insects in Europe was more of a joke than a serious proposal. Crickets were associated with faraway countries, not dinner plates in Paris or Berlin. But over the past three decades, attitudes have started to shift.

Driven by environmental concerns and the search for sustainable protein sources, crickets are slowly entering the European food scene. Unlike traditional livestock, they require less water, space, and feed, and they emit far fewer greenhouse gases. That makes them attractive to a generation more conscious of their ecological footprint.