High protein bread recipe | Jamie Oliver bread recipes (2024)

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Super-food protein loaf

Wheat-free, gluten-free & tasty

  • Dairy-freedf
  • Gluten-freegf
  • Vegetarianv

Wheat-free, gluten-free & tasty

  • Dairy-freedf
  • Gluten-freegf
  • Vegetarianv

“For all you morning gym-goers this healthy protein bread is a great portable breakfast that will help with muscle repair and growth. ”

Makes 14

Cooks In1 hour plus cooling

DifficultyNot too tricky

Everyday Super FoodBreadBreakfastBrilliant breakfast recipesFreezer-friendly recipesHealthy snack ideas

Nutrition per serving
  • Calories 213 11%

  • Fat 14.5g 21%

  • Saturates 2g 10%

  • Sugars 0.9g 1%

  • Salt 0.3g 5%

  • Protein 10g 20%

  • Carbs 10.2g 4%

  • Fibre 5.1g -

Of an adult's reference intake

recipe adapted from

Everyday Super Food

By Jamie Oliver

Tap For Method

Ingredients

  • 1 x 7 g sachet of dried yeast
  • 4 tablespoons extra virgin olive oil
  • 250 g gram flour
  • 100 g ground almonds
  • 50 g linseeds
  • 100 g mixed seeds, such as chia, poppy, sunflower, sesame, pumpkin
  • 1 sprig of fresh rosemary
  • 4 large free-range eggs
  • 3 teaspoons Marmite , optional

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Everyday Super Food

By Jamie Oliver

Tap For Ingredients

Method

  1. Preheat the oven to 190ºC/375ºF/gas 5. Line a 1.5-litre loaf tin with greaseproof paper.
  2. Fill a jug with 375ml of lukewarm water, add the yeast and oil, then mix with a fork until combined and leave aside for 5 minutes.
  3. Pile the flour, ground almonds and all the seeds into a large bowl with a pinch of sea salt and make a well in the middle. Pick, finely chop and add the rosemary leaves. Crack in the eggs, add the Marmite (if using – simply leave it out for a gluten-free friendly loaf) and beat together, then pour in the yeast mixture.
  4. Whisking as you go, gradually bring in the flour from the outside until combined – it’ll be more like a batter than a dough. Pour into the prepared tin and smooth out nice and evenly on top.
  5. Now you’ve got two choices – bake it straight away and it’ll puff up a bit more and taste fantastic, or cover and place it in the fridge overnight and allow some slightly more complex sour flavours to develop. Both are brilliant, just different.
  6. To bake, place in the middle of the oven for 45 minutes, or until golden, cooked through and an inserted skewer comes out clean. Transfer to a wire rack to cool for at least 20 minutes before eating, then serve.
  7. This bread is good fresh for a couple of days, and delicious toasted for a few days after that. You could even use any leftovers to make croutons.
  8. TOPPING IDEAS GALORE – these suggestions are all about giving you loads of colourful inspiration for tasty topping combos that’ll fill you with goodness – choose your favourites and tuck in:
    1. Chopped hard-boiled free-range egg, yoghurt, paprika & cress
    2. Ripe beef tomatoes, Swiss cheese & black pepper
    3. Skinny cream cheese, ripe cherry tomatoes & fresh basil
    4. Cottage cheese, soft-boiled free-range egg, paprika & spring onions
    5. Wilted spinach & cottage cheese
    6. Squashed beetroot, natural yoghurt & balsamic
    7. Grated cucumber & cottage cheese with quality smoked salmon
    8. Skinny cream cheese, cherries & cinnamon
    9. Skinny cream cheese, cucumber & hot chilli sauce
    10. Skinny cream cheese, lemony grilled asparagus, fresh mint & chilli
    11. Natural yoghurt, banana & cinnamon
    12. Fried free-range egg, natural yoghurt, ripe cherry tomatoes & curry powder
    13. Avocado, cottage cheese & Tabasco chipotle sauce
    14. Houmous, pomegranate seeds & rocket
    15. Marmite, ripe avocado & natural yoghurt

Tips

This bread is good fresh for a couple of days, and delicious toasted for a few days after that. You could even us any leftovers to make croutons.

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recipe adapted from

Everyday Super Food

By Jamie Oliver

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

High protein bread recipe | Jamie Oliver bread recipes (2024)

FAQs

Is high-protein bread healthy? ›

Is protein bread actually healthy? Increasing your protein intake by consuming high-protein bread may result in some health benefits, including better blood sugar control, weight management, and enhanced muscle mass. Foods that are higher in protein can also help you to feel satiated or feel full for longer.

How do they put protein in bread? ›

Bread packed with Protein!

Cottage cheese is a great vessel to add a bit more protein and a great body to this loaf. It's what gives it that dense slice and a slight tang. What is this? The egg whites also help add a bit of extra protein while keeping the bread airy!

What is protein bread made of? ›

Protein bread is made of whole wheat flour and consists of flaxseed, millet, oat and sunflower seeds. Protein bread makes a useful pre-workout snack or part of a post-workout meal and has greater value than protein bars or shakes.

What is the best flour for high protein bread? ›

Whole wheat flour is high in protein because it contains the entire wheat berry, including the bran, endosperm, and germ. Bran is naturally high in protein. Typically, whole wheat flour protein percentages range from 13% to 15% or higher. (For reference, King Arthur Baking Whole Wheat Flour is 14% protein.)

How could you increase the protein content in bread? ›

Add some vital wheat gluten to the flour. I have not tried this yet, but from what I can find adding around 1.5g of vital wheat gluten to 100g flour can increase the gluten protein content by 1%. Perhaps you can find some high protein whole wheat flour and mix that into the low protein white flour to fortify it.

What's the best protein powder to bake with? ›

Best Protein Powders for Baking
  • Whey Protein Isolate: This form of whey protein has a high protein content, low carbohydrate and fat content, and is relatively neutral in flavor. ...
  • Casein Protein: Due to its slower digestion, casein protein can provide a creamy texture to baked goods.

What happens if you add protein powder to bread dough? ›

Yes, whey protein powder can be used to make protein bread. However, be aware that whey protein powder can cause the bread to have a denser texture, so be sure not to overbake it.

What bread is best for seniors? ›

Swap out white bread and pasta with whole-wheat bread or brown-rice pasta. Start your day with whole-grain cereals, oatmeal or even buckwheat pancakes instead of highly processed, sugary meals to fuel your body with the energy it needs for the day.

Is Ezekiel bread a protein bread? ›

With only 80 calories, 5 grams of protein and 3 grams of fiber per slice, this bread has pretty impressive nutrition. The combo of fiber and protein helps keep you feeling full and satisfied for longer, as well as promoting healthy digestion and nutrient absorption.

What bread do bodybuilders eat? ›

100% whole grain breads tend to be highest in protein, and would therefore be best for muscle builders. Bonus points for breads that contain seeds or nuts, or eating bread with a high protein food, like chicken breast or lean beef.

Which is the healthiest bread to eat? ›

Here are our top 7 choices for wholesome, nutrient-dense breads.
  1. Sprouted whole grain. Sprouted bread is made from whole grains that have started to sprout from exposure to heat and moisture. ...
  2. Sourdough. ...
  3. 100% whole wheat. ...
  4. Oat bread. ...
  5. Flax bread. ...
  6. 100% sprouted rye bread. ...
  7. Healthy gluten-free bread.

Which bread has more protein white or brown? ›

CONCLUSION - Brown bread is definitely healthier and more fulfilling in terms of nutrition and calories. The nutritional values of brown bread suit adults and people focusing on losing weight.

References

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