Protein Bread Recipe

This protein bread is a delightful alternative that’s completely flour-free! It’s simple to make and packed with nutritious ingredients, perfect for a healthy snack or meal.

Preparation Time

• Prep Time: 10 minutes
• Resting Time: 20 minutes
• Baking Time: 60 minutes
• Total Time: 90 minutes

Ingredients

• 150 g yogurt
• 3 medium-sized eggs
• 50 g ground flaxseed
• 50 g whole flaxseed
• 150 g mixed seeds (pumpkin seeds, sunflower seeds, sesame)
• 100 g ground almonds
• 1 teaspoon salt
• 2 teaspoons baking powder
• 12 g psyllium husk

Directions

Mix the Wet Ingredients

In a bowl, combine 150 g yogurt and 3 eggs. Mix until well combined.

Add the Dry Ingredients

Add 50 g ground flaxseed, 50 g whole flaxseed, 150 g mixed seeds, 100 g ground almonds, 1 teaspoon salt, and 2 teaspoons baking powder to the yogurt mixture. Stir until well mixed.

Incorporate Psyllium Husk

Add 12 g psyllium husk and mix thoroughly. The dough will start to firm up.

Shape the Dough

Shape the dough into a round or oval loaf. Place it on a baking tray lined with parchment paper.

Add Toppings

Sprinkle additional seeds on top and gently press them into the dough.

Rest the Dough

Let the bread dough rest for at least 20 minutes.

Preheat the Oven

Preheat your oven to 180°C (350°F) with top and bottom heat.

Bake

Bake the bread for 60 minutes, or until it is golden brown and sounds hollow when tapped.

Cool and Slice

Allow the bread to cool slightly before slicing. Cut into thin pieces for serving.

Serving Suggestions

• Enjoy with avocado or nut butter for a nutritious snack.
• Serve alongside soups or salads for a filling meal.

Cooking Tips

• Use ripe, thick yogurt for the best texture.
• Feel free to customize with your favorite seeds or nuts.

Nutritional Benefits

• High in Protein: Eggs and yogurt contribute to the protein content.
• Rich in Fiber: Flaxseeds and psyllium husk promote digestive health.
• Healthy Fats: Seeds provide essential fatty acids.

Storage

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw before serving.

Frequently Asked Questions

• Can I use a different type of yogurt? Yes, any thick yogurt works well.
• Can I substitute the eggs? You could try using flaxseed meal mixed with water as an egg substitute, but results may vary.
• What other seeds can I add? You can use chia seeds, hemp seeds, or any nuts you prefer.
• How do I know when the bread is done? The bread should be golden brown, and tapping the bottom should produce a hollow sound.
• Can I make this bread without psyllium husk? Psyllium husk helps with the texture and binding; if omitted, the bread may not hold together as well.
• How can I serve this bread? It pairs well with spreads, soups, or as a side for salads.
• Can I add herbs or spices for flavor? Absolutely! Feel free to add your favorite herbs or spices to the dough.
• Is this recipe suitable for meal prep? Yes! This bread keeps well and is perfect for making ahead of time.
• Can I use whole grain yogurt? Yes, whole grain yogurt can enhance the flavor and texture.
• How can I tell if the bread is overcooked? If the crust is too dark and the interior feels dry, it may be overcooked.