High Protein Greek Yogurt Bread Recipe
This High Protein Bread recipe combines all-purpose flour and Greek yogurt to create a moist, dense loaf packed with protein. Ideal for a nutritious breakfast or snack, this homemade bread is easy to prepare and uses simple ingredients for a wholesome, satisfying result.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 1 serving size as indicated)
- Category: Bread
- Method: Baking
- Cuisine: Western
- Diet: Low Fat
Ingredients
Dry Ingredients
- 3 cups (15 oz/426 g) all-purpose flour
- 1 tablespoon baking powder
- 1 ¼ teaspoon salt
- ½ teaspoon baking soda
Wet Ingredients
- 1 ½ cups (12 fl oz/360 ml) whole milk
- ¾ cup (6 oz/170 g) Greek yogurt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 9×5 inch (12 ½ x 23 cm) loaf pan with parchment paper. Set aside to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda until evenly combined. This helps ensure that the leavening agents are distributed well throughout the dough.
- Combine Wet Ingredients: In a separate bowl, thoroughly mix the whole milk and Greek yogurt until smooth. This mixture will add moisture and protein to the dough.
- Form the Dough: Pour the milk and yogurt mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold and mix until the ingredients are just combined into a thick dough – be careful not to overmix to keep the bread tender.
- Transfer to Pan: Spread the dough evenly into the prepared loaf pan. For a golden crust, brush the top lightly with a bit of milk.
- Bake the Bread: Bake for 50 to 60 minutes, or until a tester inserted into the center of the bread comes out clean. If the top darkens too quickly, cover it loosely with a piece of foil to prevent burning during the remaining baking time.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This will help maintain texture and prevent sogginess.
- Serve and Store: Enjoy the bread fresh or toasted with butter and jam. Store covered at room temperature for up to 3 days or freeze for up to 8 weeks to keep it fresh longer.
Notes
- Use full-fat Greek yogurt for the best texture and flavor.
- If you prefer a fluffier bread, consider substituting half the all-purpose flour with whole wheat flour.
- Ensure the baking powder and baking soda are fresh for optimal rise.
- Cover the bread with foil if it browns too quickly to avoid burning.
- This bread freezes well; thaw at room temperature before serving.
