🍽️ Makes: 1 large loaf (8–10 servings)
📝 Ingredients
Dry Ingredients
2½ cups all-purpose flour
½ cup unflavored or plain protein powder
2 tsp instant yeast
1 tsp salt
1 tsp sugar (or sugar substitute)
Wet Ingredients
¾ cup warm water (105–110°F / 40–43°C)
¼ cup Greek yogurt
2 tbsp olive oil
1 large egg
For Topping
1 egg, beaten (for brushing)
Sesame seeds or nigella seeds (optional)
👩🍳 Instructions
1) Prepare the dough
In a bowl, combine warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.
In a large bowl, mix flour, protein powder, and salt.
Add foamy yeast mixture, Greek yogurt, olive oil, and egg. Mix until dough comes together.
2) Knead & rise
Knead for 8–10 minutes until smooth and elastic (slightly sticky is okay).
Place in a greased bowl, cover with a damp cloth, and let rise 1–1.5 hours until doubled in size.
3) Shape the loaf
Punch down the dough. Shape into a round or oval loaf.
Place on a parchment-lined baking tray. Cover and let rise 30–40 minutes.
4) Bake
Preheat oven to 375°F (190°C).
Brush loaf with beaten egg and sprinkle seeds if using.
Bake 25–30 minutes until golden brown and hollow-sounding when tapped.
Cool completely on a wire rack before slicing.
🔥 Nutrition (Per Slice, 10 slices)
Calories: ~150
Protein: 10g
Carbs: 20g
Fat: 4g
Fiber: 2g
💡 Tips
For extra fluff, fold in a little vital wheat gluten with the flour.
Greek yogurt keeps the crumb soft and moist.
Brush with olive oil after baking for a shiny, authentic crust.
