High Protein Seed Bread
October 8, 2025
A healthy, high-protein loaf made with oats, seeds, and egg whites.
So good I have been guilty of taking it with me on a flight for a snack. Filled with oats, egg whites, seeds and Greek yogurt, this bread almost feels like a complete meal. High in protein, rich in fibre and healthy fats, this bread is the perfect mix for someone who is looking for a healthier and more nutrient-dense option than your normal loaf of bread. Perfect with eggs in the morning, served on the side of a warm bowl of soup, or as I end up eating it most of the time, on its own.
Ingredients
Dry Ingredients
- 450 g oat flour (milled rolled oats)
- 1 tsp salt
- 2 tbsp baking powder
- 1 tsp baking soda
- 2 tbsp milled flaxseeds
- ½ tsp dried rosemary (optional, for flavor)
Seeds
- 90 g sunflower seeds
- 90 g pumpkin seeds
- 40 g sesame seeds
Wet Ingredients
- 300 g egg whites
- 2 heaped tbsp Greek yogurt (2% or full-fat)
- 65 g apple cider vinegar
- 200 g water
Toppings
- Salt, rosemary, sunflower seeds, sesame seeds, pumpkin seeds
Instructions
1. Prepare the oven and tin
- Preheat oven to 190°C (374°F).
- Line a loaf tin with baking paper.
2. Mill the oats and flaxseeds
- Add rolled oats and whole flaxseeds to a high-speed blender or food processor.
- Blend for 30–60 seconds until a fine, flour-like texture forms.
3. Combine the dry ingredients
- In a large bowl, whisk together oat flour, flaxseeds, salt, rosemary, baking powder, baking soda, and all the seeds.
4. Mix the wet ingredients and adjust texture
- Add egg whites, Greek yogurt, vinegar, and water until smooth.
- If the dough is too wet, let it rest for a bit, it will absorb more water with time.
- The dough should be thick but slightly sticky.
5. Shape and top the loaf
- Transfer to the loaf tin, smooth the top, and sprinkle extra seeds, rosemary, and salt on top if you like.
- Lightly press the seeds in with a spoon so they stay in place when sliced.
6. Bake until golden
- Bake for 60 minutes, turning halfway through, until golden and it sounds hollow when tapped on the bottom.
7. Cool before slicing
- Let the loaf cool in the tin before slicing.
Serving Suggestions
- •Toasted with avocado, eggs, or smoked salmon.
- •Served with soups, stews, or salads.
- •Topped with nut butter and banana for a snack.
- •Enjoyed plain with butter and a sprinkle of sea salt.
Storage & Meal Prep
- •Store at room temperature for up to 3 days in an airtight container or wrapped in a clean tea towel. (Best in a cool, dry place, not in direct sunlight.)
- •Refrigerate for up to 5–6 days and lightly toast before serving to restore freshness.
- •Freezes well for up to 2 months. I like slicing it and putting parchment paper between each piece so I can toast it straight from the freezer.
Enjoy!
So good I have been guilty of taking it with me on a flight for a snack. Filled with oats, egg whites, seeds and Greek yogurt, this bread almost feels like a complete meal. High in protein, rich in fibre and healthy fats, this bread is the perfect mix for someone who is looking for a healthier and more nutrient-dense option than your normal loaf of bread. Perfect with eggs in the morning, served on the side of a warm bowl of soup, or as I end up eating it most of the time, on its own.
Ingredients
Dry Ingredients
- 450 g oat flour (milled rolled oats)
- 1 tsp salt
- 2 tbsp baking powder
- 1 tsp baking soda
- 2 tbsp milled flaxseeds
- ½ tsp dried rosemary (optional, for flavor)
Seeds
- 90 g sunflower seeds
- 90 g pumpkin seeds
- 40 g sesame seeds
Wet Ingredients
- 300 g egg whites
- 2 heaped tbsp Greek yogurt (2% or full-fat)
- 65 g apple cider vinegar
- 200 g water
Toppings
- Salt, rosemary, sunflower seeds, sesame seeds, pumpkin seeds
Instructions
1. Prepare the oven and tin
- Preheat oven to 190°C (374°F).
- Line a loaf tin with baking paper.
2. Mill the oats and flaxseeds
- Add rolled oats and whole flaxseeds to a high-speed blender or food processor.
- Blend for 30–60 seconds until a fine, flour-like texture forms.
3. Combine the dry ingredients
- In a large bowl, whisk together oat flour, flaxseeds, salt, rosemary, baking powder, baking soda, and all the seeds.
4. Mix the wet ingredients and adjust texture
- Add egg whites, Greek yogurt, vinegar, and water until smooth.
- If the dough is too wet, let it rest for a bit, it will absorb more water with time.
- The dough should be thick but slightly sticky.
5. Shape and top the loaf
- Transfer to the loaf tin, smooth the top, and sprinkle extra seeds, rosemary, and salt on top if you like.
- Lightly press the seeds in with a spoon so they stay in place when sliced.
6. Bake until golden
- Bake for 60 minutes, turning halfway through, until golden and it sounds hollow when tapped on the bottom.
7. Cool before slicing
- Let the loaf cool in the tin before slicing.
Serving Suggestions
- •Toasted with avocado, eggs, or smoked salmon.
- •Served with soups, stews, or salads.
- •Topped with nut butter and banana for a snack.
- •Enjoyed plain with butter and a sprinkle of sea salt.
Storage & Meal Prep
- •Store at room temperature for up to 3 days in an airtight container or wrapped in a clean tea towel. (Best in a cool, dry place, not in direct sunlight.)
- •Refrigerate for up to 5–6 days and lightly toast before serving to restore freshness.
- •Freezes well for up to 2 months. I like slicing it and putting parchment paper between each piece so I can toast it straight from the freezer.
Enjoy!
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