High Protein Seed Bread (Sandwich Edition)
October 26, 2025
A healthy, high-protein sandwich loaf made with oats, seeds, and egg whites.
Serves:1 loaf (about 12-16 slices)
Time:~90 minutes (15 minutes prep, 60-65 minutes baking, 15 minutes cooling)
My high protein seed bread is one of my favorite recipes, and in constant rotation at our home. However, it can be quite dense and doesn't always stay together perfectly. I therefore wanted to create a lighter, more sandwich friendly version. This version is made with only two small changes: psyllium husk and a bit more water. The psyllium husk creates a lighter, taller loaf with a more elastic texture, making it easier to slice and perfect for sandwiches.
Ingredients
Dry Ingredients
- 450 g oat flour (blend rolled oats into flour)
- 2 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp milled flaxseeds
- 1½ tbsp psyllium husk powder
- ½ tsp dried rosemary (optional, for flavour)
- 80 g sunflower seeds
- 80 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
- 240 g water (a bit more than the classic version, for a softer sandwich loaf)
Toppings
- Salt, rosemary, sunflower seeds, sesame seeds, pumpkin seeds
Instructions
1. Preheat the oven & prepare the tin
- Preheat oven to 190°C (374°F).
- Line a loaf tin with baking paper.
2. Mill oats and flaxseeds
- Add rolled oats and flaxseeds to a blender or food processor.
- Blend until fine and flour-like.
3. Mix dry ingredients
- In a large bowl, combine oat flour, psyllium husk, flaxseeds, baking powder, baking soda, salt, rosemary, and all the seeds.
4. Add wet ingredients
- Whisk together egg whites, Greek yogurt, apple cider vinegar, and water.
- Pour into the dry mix and stir until a thick, sticky dough forms.
- If it feels too firm, add a touch more water (10–15 g).
5. Rest the dough
- Let the mixture rest for 10–15 minutes so the psyllium husk and oats can absorb the liquid, this gives the bread its soft, sliceable sandwich texture.
6. Shape & top
- Transfer into a loaf tin lined with baking paper.
- Smooth the surface, then sprinkle with extra seeds, rosemary, and salt.
- Gently press the toppings in.
7. Bake
- Bake for 60–65 minutes, rotating halfway, until golden brown and it sounds hollow when tapped on the bottom.
8. Cool completely
- Allow to cool fully before slicing, this helps it hold together.
Serving Suggestions
- •Toasted and topped with avocado, eggs, or smoked salmon.
- •As a sandwich base with hummus, grilled vegetables, or cheese.
- •Served with soups or salads.
- •Spread with nut butter and banana for a delicious snack.
Storage & Meal Prep
- •Room temperature: Up to 3 days in an airtight container or wrapped tightly in a tea towel.
- •Refrigerate: Up to 5–6 days; toast lightly before serving.
- •Freeze: Up to 2 months. Slice before freezing and separate with parchment for easy toasting straight from the freezer.
Enjoy!
My high protein seed bread is one of my favorite recipes, and in constant rotation at our home. However, it can be quite dense and doesn't always stay together perfectly. I therefore wanted to create a lighter, more sandwich friendly version. This version is made with only two small changes: psyllium husk and a bit more water. The psyllium husk creates a lighter, taller loaf with a more elastic texture, making it easier to slice and perfect for sandwiches.
Ingredients
Dry Ingredients
- 450 g oat flour (blend rolled oats into flour)
- 2 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp milled flaxseeds
- 1½ tbsp psyllium husk powder
- ½ tsp dried rosemary (optional, for flavour)
- 80 g sunflower seeds
- 80 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
- 240 g water (a bit more than the classic version, for a softer sandwich loaf)
Toppings
- Salt, rosemary, sunflower seeds, sesame seeds, pumpkin seeds
Instructions
1. Preheat the oven & prepare the tin
- Preheat oven to 190°C (374°F).
- Line a loaf tin with baking paper.
2. Mill oats and flaxseeds
- Add rolled oats and flaxseeds to a blender or food processor.
- Blend until fine and flour-like.
3. Mix dry ingredients
- In a large bowl, combine oat flour, psyllium husk, flaxseeds, baking powder, baking soda, salt, rosemary, and all the seeds.
4. Add wet ingredients
- Whisk together egg whites, Greek yogurt, apple cider vinegar, and water.
- Pour into the dry mix and stir until a thick, sticky dough forms.
- If it feels too firm, add a touch more water (10–15 g).
5. Rest the dough
- Let the mixture rest for 10–15 minutes so the psyllium husk and oats can absorb the liquid, this gives the bread its soft, sliceable sandwich texture.
6. Shape & top
- Transfer into a loaf tin lined with baking paper.
- Smooth the surface, then sprinkle with extra seeds, rosemary, and salt.
- Gently press the toppings in.
7. Bake
- Bake for 60–65 minutes, rotating halfway, until golden brown and it sounds hollow when tapped on the bottom.
8. Cool completely
- Allow to cool fully before slicing, this helps it hold together.
Serving Suggestions
- •Toasted and topped with avocado, eggs, or smoked salmon.
- •As a sandwich base with hummus, grilled vegetables, or cheese.
- •Served with soups or salads.
- •Spread with nut butter and banana for a delicious snack.
Storage & Meal Prep
- •Room temperature: Up to 3 days in an airtight container or wrapped tightly in a tea towel.
- •Refrigerate: Up to 5–6 days; toast lightly before serving.
- •Freeze: Up to 2 months. Slice before freezing and separate with parchment for easy toasting straight from the freezer.
Enjoy!
