High Protein Greek Yogurt Bread
A straightforward, wholesome loaf crafted from only two primary ingredients—this high-protein bread yields a soft, airy texture with a low carbohydrate count. Ideal for sandwiches, toasting, or as a nourishing protein-rich bite throughout the day.
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Servings: 6 slices
Ingredients
- 1 cup approximately 225 grams of unflavored, thick Greek yogurt with a high protein content (0–2% fat recommended)
- 1 cup around 120 grams of self-rising flour, or a homemade equivalent (see note below)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a loaf pan measuring 8 by 4 inches (20 x 10 cm) by lining it with parchment paper or greasing it lightly with oil or nonstick spray.
- In a mixing bowl of moderate size, combine the protein-rich Greek yogurt with the self-rising flour. Stir the mixture using a spatula or sturdy spoon until a thick, slightly sticky dough comes together.
- Dust your hands and work surface with a light coating of flour. Knead the dough gently for about 1 minute, working just until it feels smooth and loses excess stickiness.
- Transfer the kneaded dough into the lined or greased loaf pan. Use a spatula to even out the surface of the dough, ensuring a level top.
- Place the pan into the preheated oven and bake for 25 to 30 minutes. The loaf is done when the top takes on a golden hue and a toothpick inserted into the middle emerges clean.
- Allow the baked bread to cool in the pan for roughly 10 minutes. Afterward, lift or turn it out onto a wire rack to cool completely before slicing.
Notes
Homemade Self-Rising Flour Substitute:
To make your own self-rising flour, combine 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt. Whisk thoroughly before using.
To make your own self-rising flour, combine 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt. Whisk thoroughly before using.