Recipes

My Favorite High-Protein Bread 😋 (19 g Protein per Slice)

August 30, 2025 /

Hi friends 💕 Today I’m so excited to share one of my absolute favorite recipes with you – my homemade protein bread!

I love baking things that are not only delicious but also support my health goals. Since I aim to get about 140 g of protein per day (around 2 g per kilogram of body weight – I weigh about 70 kg), this bread has become a real staple in my kitchen.

It’s soft, filling, and packed with both protein and fiber – two things that help me feel strong, energized, and nourished every day.

And the best part? It’s super easy to make, keeps well in the fridge or freezer, and tastes amazing with both savory and sweet toppings.

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Protein bread

Prep Time 30 minutes
Cook Time 25 minutes
Servings 12

Ingredients

  • 400 gram Cottage cheese
  • 6 whole eggs
  • 3 egg whites 100 gram
  • 200 gram rolled oats
  • 50 gram chia seeds
  • 30 gram flaxseeds
  • 30 gram powdered psyllium husk (fiber husk) fiber husk
  • 2 tsp baking powder
  • 1-2 tsp salt
  • Oregano optional
  • 40 gram black olives optional

Instructions

  • In a stand mixer (like KitchenAid), combine all ingredients except psyllium husk. Mix until you get a smooth batter.
    No stand mixer? You can mix everything by hand too – it just takes a little more effort.
  • Let the dough rest for 20–40 minutes.
  • Add psyllium husk and gently fold in with a spatula (or let the mixer run slowly).
    Why add psyllium husk at the end? Because it thickens very quickly once it absorbs liquid. Adding it last keeps the dough easy to handle and prevents it from getting too dense.
  • Spread the dough evenly onto a baking sheet lined with parchment paper. Wet your hands to press and shape it.
  • prinkle with oregano and olives if you like
  • Bake at 170–175 °C (fan oven) for 20–25 minutes.
  • Let cool and cut into 12 slices using a pizza wheel or scissors. (Tip: You can also pre-cut before baking.)

Notes

  • After transferring the dough to the baking sheet, pour a little water into the empty mixing bowl. This makes it easy to wet your hands while shaping the dough – don’t worry if it gets a little moist, it helps!
  • Bread keeps well for 2–3 days in the fridge or on the counter. For longer storage, bake multiple trays, freeze, and reheat in the microwave.

What Makes This Protein Bread So Special?

  • 19 g protein per slice
  • High in fiber
  • Easy to make & freezer-friendly

Why Add Psyllium Husk Last?

Psyllium husk thickens very quickly once it absorbs liquid. By adding it at the end, the dough stays easy to handle and doesn’t get too dense.

The Health Benefits of Protein

Protein is the body’s building blocks – every cell, muscle, and tissue in our body depends on it.

It helps with:

  • Muscle repair and recovery 💪
  • Maintaining lean body mass
  • Supporting healthy skin, hair, and nails
  • Keeping hormones and enzymes functioning properly

The Importance of Fiber in Your Diet

This bread is rich in fiber from oats, chia, flax, and psyllium husk.

Why fiber matters:

  • Supports healthy digestion
  • Helps you feel satisfied
  • Stabilizes blood sugar levels
  • Promotes gut health

Storage Tips for Protein Bread

This bread keeps well on the counter or in the fridge for a few days. I usually bake several trays at once, freeze them, and reheat in the microwave for fresh, warm bread anytime I want.

Serving Ideas & Favorite Toppings

Enjoy with whatever you like best! My current favorites are brie with honey or homemade jam.

👉 Find my recipes for [homemade apple jam] and [blueberry jam] here.

✨ This bread has truly become a staple in my kitchen – soft, nourishing, and so easy to enjoy. Whether you’re meal-prepping, looking for a healthier bread option, or just love experimenting in the kitchen, I think you’ll love it as much as I do 🥰

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