Protein Bread Recipe

This easy recipe teaches you how to make High Protein Bread at home with just 3 ingredients and no yeast. With Greek yogurt, it is perfect for post-workout meals, sandwiches and French toasts!

Homemade protein bread

If there’s one food I can’t resist, let it be bread. But now that I’m trying to build muscle mass, I always look for ways to add more protein to my diet. Protein muffins, protein bagels, protein banana bread, protein granola bars and now even high protein bread. I love using it to make protein French toast as my post workout breakfast, a great alternative to protein pancakes.

But what is “Protein Bread“, actually? It’s bread with a higher protein content than the regular. The extra protein can come from sources like protein powder, seeds and nuts, cottage cheese and Greek yogurt.

Although you can find them at the grocery store, these items are usually loaded with preservatives, sodium and oils. Additionally, they’re over-priced. Well, with this easy recipe you can leave protein bread to the supermarket and make your own. It requires just 3 main ingredients and no protein powder, plus it’s so quick and easy!

Why you will love this recipe

• Healthy and high protein. Unlike store-bought options, this homemade protein bread is actually high in protein and loaded with nutrients. Plus, it’s adaptable to be vegan or gluten-free, making it suitable for many diets.
• Quick and easy. Ready in under 30 minutes (baking time included), this recipe skips yeast and rising time, so no bread-making skills are required.
• Soft and delicious. Soft, fluffy and so tasty, you will never believe that this is a quick bread with high protein. Bakery style, but homemade and macro-friendly.
• Versatile. Whether for sandwiches, protein French toasts, or dunking into in a cozy protein soup, it’s the ultimate all-rounder for any meal or snack.

Ingredients and substitutes

• Flour – I like white whole wheat flour because it’s very similar to all purpose flour but less processed and more nutritious. Other options are all purpose flour and spelt flour. Unfortunately this recipe does not work with oat or almond flour.
• Greek yogurt – Full fat Greek yogurt (I used 5%) gives the best flavor and texture, creating a rich, soft dough. Nonfat or lactose-free options work too, but they may make the dough slightly dry, so adjust consistency as needed.
• Baking powder – This is a protein bread with no yeast, so baking powder will help the dough rise while baking.

Choosing the best yogurt

The yogurt choice is key. It’s important that you don’t confuse Greek yogurt with Greek style yogurt. The main difference between the two is that the former has a firm, thick texture while the second is more runny. This recipe requires a thick product, so be sure to opt for Greek yogurt. Any other option would change – and ruin – the dough consistency.

How to make protein bread at home

Step 1 – Get everything ready. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. As an alternative you can also preheat the air fryer to 280°F (140°C).

Step 2 – Prep the dough. In a large mixing bowl, combine flour, baking powder, and salt. Add the Greek yogurt and mix until the dough starts to come together. The dough should be soft but manageable. If it feels sticky, sprinkle in a little more flour; if it’s too dry, add a spoonful of Greek yogurt and mix again.

Step 3 – Divide into buns. Transfer the dough to a clean, floured surface and knead quickly until it’s smooth. Divide into 4 equal pieces, then roll each piece into a smooth ball to shape your buns.

Step 4 – Bake. Transfer the buns to a parchment paper-lined baking sheet. Bake in hot oven for 20 to 25 minutes, or until the top is golden brown. Let cool for at least 15 minutes before serving.

Recipe variations

• Dairy-free and vegan: Replace Greek yogurt with a plant based alternative of your choice, making sure it has a thick consistency. If you use a liquid yogurt, the dough will get sticky and hard to handle.
• Gluten-free: Use a gluten-free flour for baking as a substitute for regular flour.
• Extra Protein: Boost protein content by replacing 1/3 cup of flour with unflavored protein powder. Casein or plant-based protein are both great options, whey protein can still be used but it may result in a drier texture.
• Mix-ins: Add extra flavor and texture by mixing in the dough cheese, bacon, walnuts, seeds, or olives for a delicious twist. You can also sprinkle some seeds on top, like sesame seeds or flaxseeds.

Serving ideas

This Greek yogurt bread is just like normal bread, but healthier and higher in protein. This means you can eat it in endless ways. Here are some ideas for you to try.

• Protein sandwich: Make it a lunch with fillings such as ham, low fat cheddar or protein cheese, fresh lettuce and sliced tomatoes.
• Side dish: Enjoy as a tasty side to high-protein soup or alongside your favorite source of protein and some vegetables such as air fryer Brussel sprouts, spinach salad or a fresh cucumber salad.
• Breakfast toast: Toast a slice and serve with an egg white omelette, sunny side up eggs or hard boiled eggs. It will also taste delicious with peanut butter and banana.
• Protein French toast: Transform your protein bread into French toast for a sweet, macro-friendly start to your day.
• Hamburger: Use protein buns for burgers, filled with chicken breast, lentil patties, or air fryer chicken tenders. Serve with air fryer sweet potato fries and a selection of dipping sauces like healthy mayonnaise, avocado mayo and keto BBQ sauce.

Storage information

• To store at room temperature. Let the buns cool completely before wrapping them tightly in plastic wrap or placing them in an airtight container. Store at room temperature for up to 3 days. Reheating is recommended.
• To store in the fridge. For longer freshness, keep the bread or buns in a sealed container or wrapped in foil in the fridge for up to 5 days. Warm it up in the microwave for 10-15 seconds before serving.
• To freeze. Wrap each bun individually or as a batch in plastic wrap or aluminum foil, then transfer to a freezer-safe bag or container. Store in the freezer for up to 3 months.
• To reheat. Reheat directly from frozen or refrigerated. Warm in the oven at 350°F (180°C) for 5-7 minutes, microwave for 15-30 seconds, or toast until soft and warm.

More high protein baked goods

• Protein bagels
• Homemade protein pizza
• Cottage cheese pizza
• Cottage cheese flatbread
• Protein banana bread
• Protein muffins