My Favorite High-Protein Bread

I make this protein bread quite often, and I usually make more than one batch at the time so I always have some in the freezer.

Whenever I want some, I just take out what I need and either let it thaw on the kitchen counter or warm it in the microwave.

I eat it with all kinds of toppings, depending on what I feel like having. Some of my favorites are brie with honey, homemade jam or cheese. Sometimes I even eat it just as it is, or with just a little butter.

I sometimes add olives and oregano on top before baking, and other times I leave them out. Both versions are good. 💛

Ingredients

• 400 gram Cottage cheese
• 6 eggs
• 100 gram egg whites
• 200 gram rolled oats
• 50 gram chia seeds
• 30 gram flaxseeds
• 30 gram psyllium husk
• 2 tsp baking powder
• 1 tsp salt
• oregano
• olives
• flaky sea salt

How to Make it

Step 1 – Mix the ingredients

Combine all the ingredients except the psyllium husk and mix it well. For a smoother batter, you can use a hand blender.

Step 2 – Let it rest

Let the mixture rest for 2o-40 minutes.

Step 3 – Add the psyllium husk

Add the psyllium husk and gently mix until combined.

Step 4 – Shape the dough

Spread the dough evenly onto a baking sheet lined with parchment paper. Use wet hands to press and shape the dough.

Step 5 – Add the toppings

Sprinkle with oregano, olives, and a little flaky salt, if you like.

Step 6 – Bake

Bake at 170-175°C (fan oven) for 20–25 minutes.

Step 7 – Cool and cut

You can mark out the 12 slices with a knife or a pizza wheel before baking. Once baked, let the bread cool on a wire rack before cutting it into slices.

Storage

Store the bread in the refrigerator for up to 5-7 days. It also freezes really well. I often make several batches at a time and keep them in the freezer.

You can let it thaw on the kitchen counter or warm it in the microwave when you want a slice.