- Prep time: 10 mins
- Rising time: 1.5–2 hours
- Bake time: 40–45 mins
- Yield: 1 loaf (8 thick slices)
- Macros per slice (approx.): 180 Calories | 13g Protein | 22g Carbs | 3g Fat
Ingredients
High-Protein Dry Mix:
- 2 cups (240g) Bread flour (or all-purpose flour)
- ¾ cup (75g) Unflavored whey/casein blend protein powder (or vital wheat gluten for a chewy texture)
- ¼ cup (30g) Oat flour or flaxseed meal (adds fiber & structure)
- 2 tsp Instant yeast
- 1 ½ tsp Fine sea salt
- 1 tsp Honey or maple syrup
Liquid & Flavor:
- 1 cup (240g) Plain non-fat Greek yogurt or blended cottage cheese (room temperature)
- ¾ to 1 cup Warm water (105°F–110°F)
- 1 tbsp Extra virgin olive oil
Mix-ins & Topping:
- 2–3 tbsp Fresh rosemary, finely chopped
- 5–6 cloves Garlic, minced or halved
Instructions
- Mix the Dry Ingredients:In a large glass bowl, whisk together the bread flour, protein powder (or vital wheat gluten), oat flour, instant yeast, salt, chopped rosemary, and minced garlic.
- Combine & Form Dough:Add the Greek yogurt (or cottage cheese), warm water, and olive oil to the dry ingredients. Stir with a wooden spoon until a wet, shaggy dough forms and no dry spots remain.
- Let it Rise:Cover the bowl with a damp towel or plastic wrap. Place in a warm spot for 1.5 to 2 hours until puffy and expanded.
- Preheat Dutch Oven:30 minutes before baking, place a Dutch oven (with its lid) into the oven and preheat to 425°F (220°C).
- Shape & Top:Transfer the dough onto a piece of parchment paper. Shape gently into a round or oval loaf. Drizzle with a light coat of olive oil, fresh rosemary leaves, and garlic cloves.
- Bake:Carefully lower the parchment paper with the dough into the preheated Dutch oven. Cover with the lid and bake for 25 minutes. Remove the lid and bake for another 15–20 minutes until deep golden brown.
- Cool:Let the bread rest on a cooling rack for at least 30 minutes before slicing to keep the inside soft and airy!
