French bakers discovered adding protein powder to bread dough in 1970s gyms—accidentally created fitness culture's first carb hack.
Express Protein Bread
Unleash your baking skills with our Express Protein Bread, a delightful twist on traditional bread that’s packed with goodness! Whip up this scrumptious loaf or individual rolls using protein-rich ingredients like Greek yogurt and nut flour for a satisfying bite. Perfect for sandwiches or as a snack, this quick recipe is sure to impress your taste buds and fuel your day!
Prep
15
min
Cook
40
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(1)
- 2 œufs
🫙Pantry Staples(3)
- 1 cuillère à café de levure chimique (5 ml)
- 100 g de flocons d’avoine (3.53 oz)
- 100 g de farine complète (0.8 cup)
🧂Spices & Seasonings(1)
- 1 pincée de sel
📦Other(2)
- 300 g de fromage blanc ou skyr (10.6 oz)
- 100 g de mix de graines (ici sésame noir, tournesol, lin, chia) (3.53 oz)
👨🍳 Instructions
- 1
In a mixing bowl, combine all the ingredients thoroughly.
- 2
Shape into either one large loaf on a baking sheet lined with parchment paper or into 8 individual rolls in metal molds lined with parchment paper.
- 3
Bake for 25 minutes for individual rolls and 40 minutes for a large loaf at 180 degrees Celsius.
- 4
Allow to cool slightly before slicing.
💡 Pro Tips
- ✓Bake protein bread at exactly 356°F (180°C) because protein-heavy batters need this moderate temperature to prevent the exterior from setting too quickly while allowing the dense interior to cook through without becoming rubbery.technique356°F (180°C)
- ✓Line your baking vessel with parchment paper because protein breads have minimal fat content and will stick aggressively to metal surfaces, requiring the non-stick barrier that parchment provides.equipment
- ✓Cool protein bread for at least 15-20 minutes before slicing because the high protein content creates a more fragile crumb structure that needs time to set and won't hold together when cut hot.timing15-20 minutes
- ✓Use the 25-minute timing for individual rolls because their smaller mass (roughly 1/8th of a full loaf) allows heat to penetrate to the center 60% faster than a single large loaf.timing25 minutes vs 40 minutes
Share this recipe
Prep
15
min
Cook
40
min
Serves
8
people
Level
beginner
Share this recipe
French bakers discovered adding protein powder to bread dough in 1970s gyms—accidentally created fitness culture's first carb hack.
Express Protein Bread
Unleash your baking skills with our Express Protein Bread, a delightful twist on traditional bread that’s packed with goodness! Whip up this scrumptious loaf or individual rolls using protein-rich ingredients like Greek yogurt and nut flour for a satisfying bite. Perfect for sandwiches or as a snack, this quick recipe is sure to impress your taste buds and fuel your day!
📝 Ingredients
Serves 8🥛Dairy & Eggs(1)
- 2 œufs
🫙Pantry Staples(3)
- 1 cuillère à café de levure chimique (5 ml)
- 100 g de flocons d’avoine (3.53 oz)
- 100 g de farine complète (0.8 cup)
🧂Spices & Seasonings(1)
- 1 pincée de sel
📦Other(2)
- 300 g de fromage blanc ou skyr (10.6 oz)
- 100 g de mix de graines (ici sésame noir, tournesol, lin, chia) (3.53 oz)
👨🍳 Instructions
- 1
In a mixing bowl, combine all the ingredients thoroughly.
- 2
Shape into either one large loaf on a baking sheet lined with parchment paper or into 8 individual rolls in metal molds lined with parchment paper.
- 3
Bake for 25 minutes for individual rolls and 40 minutes for a large loaf at 180 degrees Celsius.
- 4
Allow to cool slightly before slicing.
💡 Pro Tips
- ✓Bake protein bread at exactly 356°F (180°C) because protein-heavy batters need this moderate temperature to prevent the exterior from setting too quickly while allowing the dense interior to cook through without becoming rubbery.technique356°F (180°C)
- ✓Line your baking vessel with parchment paper because protein breads have minimal fat content and will stick aggressively to metal surfaces, requiring the non-stick barrier that parchment provides.equipment
- ✓Cool protein bread for at least 15-20 minutes before slicing because the high protein content creates a more fragile crumb structure that needs time to set and won't hold together when cut hot.timing15-20 minutes
- ✓Use the 25-minute timing for individual rolls because their smaller mass (roughly 1/8th of a full loaf) allows heat to penetrate to the center 60% faster than a single large loaf.timing25 minutes vs 40 minutes