I have managed to hack bread into a high protein snack. IT IS OVER FOR YOU ALL! You cannot tell me ANYTHING until further notice.
No, but seriously — I decided to start trying out healthy new high-protein recipes at home. Being that bread is sacred, I thought — why not start there?
The recipe is very simple — it only consists of a handful of ingredients (plus whatever else you decide to spice it up with, if anything at all). It is also a yeast-free bread made without protein powder… and it’s gooooood.
The protein comes from a combination of oats, cottage cheese, and eggs.
And before you come for me and talk about this new-age obsession with cottage cheese and how you hate it — just take a moment and know that I would not steer you wrong.
I would tell you if this recipe was crap. (Like the protein chocolate chip muffins I tried to make.) *shudders*
So just have faith because — NO, you cannot taste the cottage cheese and NO it doesn’t have any detectable consistency remotely resembling it. We take care of that all in the making.
This is something you will just have to trust me on and I really think given how affordable (and delicious) it is, you should try it at least once for yourself before you @ me with any objections.
Here’s what we’re working with:
DIY OAT & COTTAGE CHEESE HIGH-PROTEIN BREAD
Yield: 6 Slices
Ingredients
1 cup cottage cheese (full-fat or low-fat work, I used full)
2 large eggs
1 ¼ cups oat flour (made out of 1 ½ to 2 cups of oats)
1 ½ tsp baking powder
½ tsp salt
Optional:
1 tbsp olive oil (for a softer crumb)
Garlic powder, herbs, shredded cheese, etc. (fo’ the flavaaaaa)
Instructions
- Put 2 cups of oats into a blender. Blend until texture is a fine flour. Put the oat flour aside for now.
- Next, add cottage cheese and eggs to blender. Blend these together until the texture is velvety and smooth.
- Once the cottage cheese and egg mixture is smooth — add in the oat flour, baking powder, and salt.
*At this point you can also make any other tasty additions like herbs or seasonings. I added a teaspoon of garlic powder. If adding cheese, I would recommend folding it in after blending. - Blend all of the ingredients together, just until evenly combined.
- Place the mixture into a greased loaf pan and bake at 350 degrees Fahrenheit (or around 175 Celsius) for 40-45 minutes.
I baked mine for 42 minutes and I believe it would have been even better to go the full 45, but that will all depend on your oven, location, and ingredients. Play around and figure out what works for your preferences.
Here was the outcome:
I will be totally honest — I did not really know what to anticipate with this bread recipe, but I know as I was pouring the … batter? …dough? …erm… mixture — as I was pouring the mixture into the loaf pan, that this was going to be a small loaf that didn’t rise much.
The end result reflected that.
HOW I WOULD EAT THIS
If you are searching for the perfect fluffy sandwich bread — this would not be the recipe.
However — I think this would be excellent for making into:
- Garlic bread (Hello, spaghetti night!)
- An unctuous cheesy bread situation
- Straight up with a sinful spread of feta dip and some Everything But the Bagel seasoning
Yeah, I said it… (I meant it, too!)
I am also tempted to make a double batch of this to see how it would turn out. Maybe I could achieve that sandwich bread goal in doing so. That is TBD at a later date. Of course, I will keep you posted if I go that route and share the results.
Now, for the moment you’ve all been waiting for:
THE BREAKDOWN
I love knowing what is in the things I consume when I can, but I am especially interested in macro and micronutrient breakdowns for the sake of maintaining health. Let’s see how this recipe stacks up!
This breakdown will be assuming a base recipe without significant additions such as cheese or oils:
| PER LOAF | PER SERVING *(1/6 LOAF) | |
| Calories | 960 | 160 |
| Protein (g) | 58 | 9.7 |
| Fat (g) | 32 | 5.3 |
| Sat Fat (g) | 11 | 1.8 |
| Cholesterol (mg) | 420 | 70.0 |
| Carbs (g) | 118 | 19.7 |
| Fiber (g) | 16 | 2.7 |
| Added Sugars (g) | 0 | 0 |
| Sodium (mg) | 2520 | 420 |
| Calcium % | 16% | 2.7% |
| Iron % | 40% | 6.7% |
| Potassium % | 12% | 2% |
| Magnesium % | 40% | 6.7% |
| Phosphorous % | 40% | 6.7% |
| Thiamin % | 60% | 10% |
| Vitamin D % | 12% | 2% |
*You can cut it into however many slices you like and calculate the macros/micros accordingly!
Almost 10g of protein per slice!
That beats a lot of breads marketed as “high-protein” and I guarantee you it is likely much more affordable for you to make when compared to buying something similar that is pre-made.
Not to mention the real highlight of this recipe — the much cleaner list of ingredients.
I was a little nervous at first when the bread was flatter than I’d anticipated it to be, but I ended up loving it so much that I didn’t even care. The bread came out very fluffy and comforting, with NO apparent reminders of cottage cheese in sight!
THOUGHTS ON SODIUM
The only thing I really want to try now (besides making a double batch loaf) is eliminating the additional salt in the recipe.
Since there was sodium from the cottage cheese, baking powder, eggs, and salt — I have a feeling that this would still be enjoyable after cutting out the extra sodium.
Removing the added salt from the recipe would bring the per loaf sodium amount down to 1,560mg — or just 260mg per slice. (I will report back on this later, also!)
TL;DR: You can easily reduce sodium in this recipe without sacrificing flavor.
There you have it! A delicious, high-protein, super-stealth oat and cottage cheese bread that will help you to meet your protein goals while retaining your sanity.
After all — a world without bread (and cheese) is not a world for me.
Now let’s go out there and get this bread!
A Girl Trying Things
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