5 High Protein Breads You’ll Crave Even on Rest Days

Want bread that actually keeps you full? These loaves pack serious protein without tasting like gym chalk. We’re talking fluffy texture, big flavor, and slices that play nice with eggs, soups, or a slab of peanut butter. Ready to bake smarter? Let’s get you five rock-solid recipes you’ll make on repeat.

1. Greek Yogurt Oat Loaf That’s Soft, Tangy, And Super Satiating

This everyday sandwich loaf gets its protein from Greek yogurt and eggs, plus the staying power of oats. It bakes up tender, slightly tangy, and slices like a dream. Great for toast or turkey sandwiches that don’t fall apart.

Ingredients:

• 1 3/4 cups (220 g) oat flour (or finely ground rolled oats)
• 1 1/4 cups (150 g) white whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 tablespoons honey or maple syrup
• 1 3/4 cups (420 g) plain 2% Greek yogurt
• 2 large eggs, room temperature
• 2 tablespoons olive oil
• 2 tablespoons milk (any), as needed
• Optional: 2 tablespoons sesame or sunflower seeds for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment and lightly oil the sides.
2. Whisk oat flour, whole wheat flour, baking powder, baking soda, and salt in a large bowl.
3. In another bowl, whisk yogurt, eggs, olive oil, and honey until smooth. If very thick, whisk in the milk to loosen slightly.
4. Fold wet into dry with a spatula until just combined. The batter will be thick but scoopable.
5. Scrape into the pan, smooth the top, and sprinkle seeds if using. Score a shallow line down the center.
6. Bake 45–55 minutes, until golden and a tester comes out clean. Cool in pan 10 minutes, then transfer to a rack to cool fully before slicing.

Serve with smoked salmon and dill, or go classic with peanut butter and banana. Want more oomph? Fold in 1/2 cup cottage cheese for extra protein and moisture—just reduce milk slightly.

2. Cottage Cheese Egg White Cloud Bread That Doesn’t Deflate

Here’s the viral cloud bread, but actually satisfying. Cottage cheese boosts protein and structure so it’s fluffy, savory, and holds toppings like a champ. Great for breakfast stacks or burger “buns.”

Ingredients:

• 1 cup (240 g) low-fat cottage cheese
• 1 cup (240 ml) liquid egg whites (or whites from 7 large eggs)
• 2 tablespoons whey protein isolate (unflavored or savory)
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Optional: 1 tablespoon grated Parmesan

Instructions:

1. Preheat oven to 325°F (165°C). Line two sheet pans with parchment.
2. Blend cottage cheese until smooth. Whisk in whey, baking powder, salt, garlic powder, pepper, and Parmesan if using.
3. In a clean bowl, whip egg whites to medium-stiff peaks (soft curl that stands). Gently fold the cheese mixture into the whites in 3 additions.
4. Scoop 6–8 mounds onto the pans, smoothing tops to 1/2–3/4-inch thickness.
5. Bake 18–22 minutes until puffed and lightly golden. Cool 10 minutes; they’ll set up nicely.

Use for open-faced breakfast melts with tomato and basil, or layer two for a turkey club. Add 1 teaspoon everything bagel seasoning on top before baking for extra personality—trust me, it slaps.

3. Seedy Quinoa Skillet Flatbread For Busy Weeknights

No knead, no oven, just a skillet and real crunch. Cooked quinoa, eggs, and seeds make a nutty, protein-forward flatbread that’s ready in 15 minutes. Perfect for dips, soups, or smashed avocado.

Ingredients:

• 1 1/2 cups cooked quinoa (well drained and cooled)
• 2 large eggs
• 1/4 cup chickpea flour (besan)
• 2 tablespoons ground flaxseed
• 1 tablespoon olive oil, plus more for pan
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon cumin
• 2 tablespoons mixed seeds (pumpkin, sesame, chia)
• 2 tablespoons water, as needed

Instructions:

1. In a bowl, mash quinoa slightly with a fork to help it bind. Whisk in eggs, olive oil, chickpea flour, flax, baking powder, salt, cumin, and seeds.
2. If the batter is too stiff, add water 1 tablespoon at a time until spreadable but thick.
3. Heat a 10-inch nonstick skillet over medium with a thin film of oil. Spread half the batter into an even round, about 1/4-inch thick.
4. Cook 3–4 minutes until set and browned, flip, and cook 2–3 minutes more. Repeat with remaining batter.

Cut into wedges and serve with hummus or Greek yogurt dip. Swap cumin for za’atar or Italian seasoning, or fold in chopped spinach for a green goddess vibe. Leftovers re-crisp beautifully in a toaster.

4. Almond Flour Protein Quick Bread With Chocolate Chips (Yes, For Breakfast)

Moist, subtly sweet, and packed with protein thanks to almond flour and whey. It’s like a cross between banana bread and a snack cake, but it won’t crash your morning. Dessert for breakfast? Basically, yes.

Ingredients:

• 2 cups (200 g) almond flour
• 1/2 cup (50 g) whey or pea protein powder (vanilla or unflavored)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup (120 g) Greek yogurt
• 1/3 cup (80 ml) milk (any)
• 1/4 cup (60 ml) maple syrup or honey
• 2 tablespoons melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1/3 cup dark chocolate chips (or chopped nuts)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment.
2. Whisk almond flour, protein powder, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, yogurt, milk, maple syrup, oil, and vanilla.
4. Stir wet into dry until just combined. Fold in chocolate chips.
5. Bake 35–45 minutes until golden and a tester comes out with a few moist crumbs. Cool completely before slicing.

Serve warm with a smear of almond butter and berries. If using pea protein, add 1–2 extra tablespoons milk to keep it moist. For a cinnamon swirl, mix 2 teaspoons cinnamon with 1 tablespoon sugar and ripple it in before baking—seriously good.

5. Hearty Lentil Rye Sandwich Bread That Means Business

This is the power loaf: earthy rye, blended lentils, and a touch of molasses. It’s sturdy enough for stacked sandwiches and tastes like an artisan bakery score. Big flavor, big protein, zero fuss.

Ingredients:

• 1 cup cooked brown or green lentils, well drained
• 1 1/4 cups warm water (about 105°F/40°C), divided
• 2 teaspoons instant yeast
• 2 cups bread flour
• 1 cup rye flour
• 1 1/2 teaspoons salt
• 1 tablespoon molasses
• 1 tablespoon olive oil
• 1 teaspoon caraway seeds (optional but classic)

Instructions:

1. Blend lentils with 1/2 cup warm water until smooth.
2. In a large bowl, combine bread flour, rye flour, yeast, salt, and caraway. Add lentil puree, remaining 3/4 cup warm water, molasses, and oil.
3. Mix until a shaggy dough forms, then knead 7–9 minutes until smooth and slightly tacky. Add a teaspoon of water if dry.
4. Place in a lightly oiled bowl, cover, and let rise until doubled, 60–90 minutes.
5. Shape into a loaf, place in a greased 9×5-inch pan, cover, and proof until the dough domes 1 inch above the rim, 35–55 minutes.
6. Bake at 375°F (190°C) for 35–40 minutes until deep brown and hollow-sounding. Cool fully before slicing.

Toast it and pile on pastrami and mustard, or keep it veggie with avocado, tomato, and pickled onions. Swap caraway for fennel or add 1/4 cup sunflower seeds for crunch. It freezes like a champ—slice first for easy weekday grabs.

Pro Tips To Nail High-Protein Breads

• Balance moisture: Protein powders soak liquid. If batter looks dry, add milk a tablespoon at a time.
• Don’t overmix: Overworking can toughen crumb—mix until just combined, especially for quick breads.
• Cool completely: Protein-rich loaves set as they cool. Slice too soon and you’ll lose structure.

Ready to bake your way to better snacks and sandwiches? Pick one, preheat that oven (or skillet), and enjoy bread that actually pulls its weight. Your toaster’s about to get very busy.