Looking for a healthy, high-protein bread recipe? These easy-to-make protein rolls are packed with 15 grams of protein each! Deliciously low-carb, moist, airy, and just what you need for a protein boost.
Looking for a bread that’s not just delicious but packed with protein? Whether you’re trying to add more protein to your diet for muscle gain, weight loss, or just to feel fuller longer, this high-protein bread recipe will become your new go-to. It’s soft, hearty, and perfect for everything from sandwiches to toast.
The best part? You can whip it up right in your kitchen in no time! The dough only needs a quick 15-minute rest, no kneading required, and your freshly baked, delicious rolls are ready in just about an hour!
High-Protein Recipes: If you’re looking for more protein-rich recipes, I recommend trying these Protein Bagels or this Protein Banana Bread!
Why Protein Bread?
Traditional bread is mainly made of carbs, but by adding protein-rich ingredients, you can boost the nutritional profile without sacrificing flavor or texture. High protein bread is great for:
- Staying fuller longer: More protein means you’ll feel satisfied for hours after eating.
- Supporting muscle growth and recovery: Protein is essential for building and maintaining muscles.
- Balancing your diet: It’s a simple way to add more protein to your day.
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You might find protein bread in supermarkets, but it’s just as easy to make at home. This protein bread recipe is simple, quick, and made with eggs, Skyr yogurt, oats, and seeds, making it a great vegetarian source of protein.
I love to use these high-protein bread rolls to make sandwiches, as breakfast topped with smashed avocado or cream cheese, as a snack, or to serve with salad or soup. It’s such a great vegetarian protein source!
Ingredients
See recipe card for quantities.
- Eggs: For a light and fluffy texture. Use organic eggs if possible.
- Plain Skyr Yogurt: Adds a good amount of protein and keeps the rolls moist.
- Oats: Bind the wet ingredients. I recommend using quick oats or rolled oats.
- Flour: Just a small amount to make the rolls a bit lighter and airier.
- Psyllium Husk: Essential for binding the liquid. You can find it in well-stocked supermarkets, or health food stores.
- Sunflower Seeds, Sesame Seeds, Flaxseeds: Add a crunchy texture and lots of flavor.
- Baking Powder: Acts as a leavening agent (instead of yeast), helping the dough rise and become fluffy and airy.
- Salt: For flavor.
- Topping: Rolled oats, flaxseeds, and poppy seeds. Feel free to vary this as you like.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a baking beginner!
- In a mixing bowl, whisk the eggs and skyr yogurt until creamy.
- Add all remaining ingredients and mix well using a silicon spatula. Let the dough rest for 15 minutes!
- Preheat the oven to 400°F (200°C).
- Turn the dough onto a lightly floured surface, roll it over the flour, and shape it into a ball. Divide into 4 equal pieces using a dough cutter.
- Evenly spread the topping on a flat surface, then roll each piece in the mixture until fully coated with seeds.
- Shape each piece into a round bread roll.
- Place the bread rolls on a parchment paper-lined baking sheet and score each one with a cross-cut using a bread lame or sharp knife.
- Bake in the preheated oven for 30 minutes until golden brown. Allow to cool for 15 minutes on a wire rack, then enjoy.
Variations
- Herbs: Mix fresh or dried herbs like rosemary, thyme, basil, or oregano into the dough.
- Seeds: Use any seeds you have at home. You’ll need a total of 6 tablespoons of seeds for this recipe, and you can mix and match: sunflower seeds, pumpkin seeds, flaxseeds, sesame, poppy seeds, or hemp seeds.
Storage & Freezing Instructions
Store leftover bread rolls packed in a Ziploc bag or an airtight container at room temperature. Keeps good for one day. Heat in a toaster before serving.
I often make these rolls in bulk and freeze them immediately after baking in a freezer bag. You can thaw them straight from the freezer in the toaster.
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📖 Recipe
High Protein Bread
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 2 eggs
- 1 cup plain skyr yogurt
- ½ cup all-purpose flour
- 1 cup quick oats, or rolled oats
- 2 tablespoon sunflower seeds
- 2 tablespoon flaxseeds
- 2 tablespoon sesame seeds
- 2 tablespoon psyllium husk
- 2 teaspoon baking powder
- ½ teaspoon salt
Topping
- 2 tablespoon quick oats, or rolled oats
- 1 tablespoon poppy seeds
- 1 tablespoon flaxseeds
Instructions
- In a mixing bowl, whisk the eggs and skyr yogurt until creamy.
- Add all remaining ingredients and mix well using a silicon spatula. Let the dough rest for 15 minutes!
- Preheat the oven to 400°F (200°C).
- Turn the dough onto a lightly floured surface, roll it over the flour, and shape it into a ball. Divide into 4 equal pieces using a dough cutter.
- Evenly spread the topping on a flat surface, then roll each piece in the mixture until fully coated with seeds. Shape each piece into a round bread roll.
- Place the bread rolls on a parchment paper-lined baking sheet and score each one with a cross-cut using a bread lame or sharp knife.
Notes
- Seeds: Instead of sunflower seeds, flaxseeds, and sesame, feel free to use pumpkin seeds, poppy seeds, hemp seeds, or a mix of what you have. You’ll need a total of 6 tablespoons. The same goes for the topping, where you’ll need a total of 2 tablespoons.
- Store leftover bread rolls packed in a Ziploc bag or an airtight container at room temperature. Keeps good for one day. Heat in a toaster before serving.
- Freeze bread rolls for up to 3 months in a freezer bag, and thaw directly frozen in a toaster.
Nutrition
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I would love to be able to make this, but sadly it uses baking powder and the conversion between baking powder that you tested with and the stuff we can get here [think, 3 tsp baking soda here ~ 4 tsp baking powder here and yours is about 1 tsp baking soda ~ 3 tsp baking powder, which is making me a bit scared to try it, because the amount of baking powder will be too much] is much less dilluted by starches.
I know that for the recipe to work I would need to change some stuff up and I don’t know if I want to take that risk.
Hi Luca, you should do just fine if using 1 tsp baking soda! The recipe is very adaptable! 🥰