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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.