Description
This Protein Bread recipe delivers a simple, wholesome loaf packed with Greek yogurt’s protein and moisture, made with whole-wheat flour for a hearty texture. Ready in just about 25 minutes, these soft, golden buns are perfect for a healthy breakfast or snack and come together quickly with minimal ingredients and effort.
Ingredients
Dry Ingredients
- 1 ½ cup (200 g) whole-wheat flour (or all purpose flour)
- 1 ½ tsp baking powder
- Sea salt to taste
Wet Ingredients
- ⅔ cup (200 g) Greek yogurt (minimum 5% fat recommended)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) or, if using an air fryer, set it to 280°F (140°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Ingredients: In a large mixing bowl, combine the whole-wheat flour, baking powder, and a pinch of sea salt. Add the Greek yogurt, then mix until the dough begins to come together, forming a soft but manageable consistency. Adjust flour or yogurt as needed if the dough feels too sticky or dry.
- Knead Dough: Transfer the dough to a clean, floured surface and knead it quickly just until it becomes smooth and uniform, avoiding overworking the dough.
- Shape Buns: Divide the dough into four equal portions. Roll each portion into a smooth ball shape to create individual buns that will bake evenly.
- Bake: Arrange the shaped buns on the parchment-lined baking sheet. Place in the hot oven and bake for 20 to 25 minutes, or until the tops turn a golden brown, indicating they are cooked through.
- Cool and Serve: Once baked, remove the buns from the oven and let them cool on a wire rack for at least 15 minutes before serving to allow the texture to set properly.
Notes
- Use Greek yogurt with at least 5% fat for best texture and flavor.
- If you prefer more rise, sift your baking powder with the flour.
- Whole-wheat flour can be substituted with all purpose flour for a lighter crumb.
- Allow the bread to cool fully to avoid a gummy texture inside.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
