Protein Bread Recipe

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I have long been on the lookout for protein bread that I can actually eat. With a cocktail of food sensitivities, the search has been ongoing for decades. Finally, I decided I would just give in and try my hand at making some.

Grant it, I can’t promise this recipe will be great for every allergy or food sensitivity, but for those of you who struggle, this might fit your needs as well. It’s quick and easy to make, and makes a fantastic sandwich bread. It has great flavor and the entire loaf has 79 grams of protein! That’s 5 grams of protein per slice. (16 slices)

🥪 What Is Protein Bread?

We all know that bread is full of carbs. But it doesn’t have to be a blood sugar bomb. If you choose breads that are higher in protein, it becomes a little easier for your body to use. Protein bread is simply bread that has been formulated to be higher in protein. So how much protein does the average loaf of bread have?

🥖 The Protein Bread Loaf Pan

It should be noted that the “standard” loaf pan I have here in Spain is slightly different from the standard in the states. Mine is narrower and longer. So my loaf may look a bit taller than yours for this reason.

If you can, choose a narrower pan. If you don’t have one, use a regular loaf pan and slice the bread in half across the length, and then turn the bread on it’s end and slice that way. (So basically, you cut the length in half, and then slice the from top to bottom instead of side to side like a regular loaf). This will give you slices that are wider for sandwiches.

💪 Can You Increase The Protein Even More In Protein Bread?

Yep! You can easily add a scoop of plain/unflavored protein powder. I don’t personally use protein powder, so didn’t add it here, but you can definitely do that. Just see the notes on the batter consistency below. (Pro Recipe Tip)

Protein Bread Recipe Variations

🍯 Sweet Variations & Adjustments

Cinnamon & Raisin – Add 1 tsp. cinnamon + ¼ cup raisins + 2 tbsp. honey. If the raisins are very dry, soak them in warm water for 5 minutes, then drain before adding.

Apple Pie – Add ½ cup finely diced apples + 1 tsp. cinnamon + 2 tbsp. honey – Apples add moisture, so reduce oat milk to ⅓ cup.

Banana Bread Style – Add ½ mashed ripe banana + ¼ cup chopped walnuts. Banana adds moisture, so reduce the oat milk to ¼ cup. You can add 1 tbsp. honey if you wish, but the banana is already sweet.

Chocolate Chip – Add ¼ cup chocolate chips + 1 tbsp. honey.

Blueberry Almond – Add ½ cup fresh or frozen blueberries + 2 tbsp. chopped almonds. Fresh blueberries release juice when baking, so reduce the oat milk to ⅓ cup. If using frozen blueberries, toss them in 1 tsp. of oat flour before adding to prevent them from sinking to the bottom of the loaf.

Maple Pecan – Add 2 tbsp. maple syrup + ¼ cup chopped pecans.

Lemon Poppy Seed – Add 1 tbsp. lemon zest + 1 tbsp. poppy seeds + 2 tbsp. honey.

Pumpkin Spice – Add ½ cup pumpkin puree + 2 tsp. pumpkin spice + 3 tbsp. honey.
Pumpkin adds moisture, so reduce the oat milk to ¼ cup.

🧂 Savory Variations & Adjustments

Garlic & Herb – Add 1 tsp. garlic powder + 1 tsp. dried oregano + 1 tsp. dried basil.

Everything Bagel – Add 1 to 2 tbsp. Everything Bagel seasoning. You can mix some into the batter and then sprinkle a bit over the top of the batter before baking.

Cheesy (Nutritional Yeast) – Add 1/4 cup nutritional yeast + 2 tsp. garlic powder.
Nutritional yeast absorbs some moisture, so increase the oat milk to ¾ cup.

Sun-Dried Tomato & Basil – Add ¼ cup chopped sun-dried tomatoes + 1 tbsp. dried basil
Sun-dried tomatoes can be dry. If not packed in oil, soak them in warm water for 5 minutes, drain, and then chop and fold into the batter.

Olive & Rosemary – Add ¼ cup chopped black olives + 1 tsp. dried rosemary.

Spicy Jalapeño – Add ¼ cup diced jalapeño pepper + ½ tsp. ground cumin.

Turmeric & Black Pepper – Add 1 tsp. turmeric + ½ tsp. black pepper.

Onion & Chive – Add 1 tbsp. dried chives + 1 tsp. onion powder.

✨ Pro Recipe Tip

It’s easy to get different results in your batter when you start adding all kinds of different additions. So to make sure you get the correct consistency, your batter should be thick but spoonable (like banana bread batter). If it looks too dry, add 1 tbsp. oat milk at a time. If too wet, add 1 tbsp. oat flour until it thickens up. This is not bread dough. It is a thick batter, but it should still be soft and easily scoopable.

🥕 Protein Bread Ingredients

Oat flour – If you are gluten-free, make sure the package says it’s gluten-free. You can also make your own by blending oats in a food processor or blender.

Almond flour – This is the light-colored variety. This is not almond meal, which is darker in color.

Psyllium husks – Some people call it Psyllium husk powder. I’ve seen it called different things in different places. But the best place to find it is at a health food store.

Chia seeds

Baking powder – Make sure it’s fresh. Older powder won’t work as well.

Salt – Whatever type you normally bake or cook with.

Apple cider vinegar – In a pinch, you can use white vinegar as well.

Whole eggs

Egg whites – Don’t use the eggs whites from a carton. For this recipe, you’ll want to actually crack fresh eggs.

Unsweetened oat milk – You can also use unsweetened almond milk if you don’t have oat milk.

Extra virgin olive oil – Or any light-flavored oil you prefer to use. Even coconut oil will work here.

👩🏻‍🍳 How To Make Protein Bread

Preheat oven to 350°F. Oil a loaf pan or line it with parchment paper. Whichever is easier for you.

In a large bowl, whisk together oat flour, almond flour, psyllium husks, chia seeds, baking powder, and salt.

In another bowl, whisk the eggs (or chia eggs), apple cider vinegar, oat milk, and olive oil.

Slowly stir the wet ingredients into the dry, mixing well. It will be a wet batter at first. Mix well.

Let the batter sit for 5–10 minutes to thicken.

Transfer the batter into the loaf pan, smooth the top with a spatula, and bake for 40–45 minutes, or until a toothpick or knife inserted in the center comes out clean.

Let cool completely before slicing to prevent crumbling.

Remove from loaf pan, slice and serve.

🍞 Protein Bread Storage

Keep this bread in an airtight container in the fridge for up to 5 days.

❄️ Freezing Protein Bread

This bread can be frozen once. Do not re-freeze it. For this reason, you may want to cut it before freezing.

🔥 Reheating Protein Bread

This can be reheated an oven, or simply by toasting slices in a toaster or toaster oven.

More Oat Flour Bread Recipes

• Oat Flour Banana Bread
• Oat Bread
• Lemon Blueberry Bread

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