High Protein Bread Recipe (With Greek Yogurt)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My High Protein Bread Recipe (with Greek Yogurt) delivers a delectably tender loaf that’s super-tasty, a breeze to make, and surprisingly nutritious! It’s as simple as mixing up a quick bread, 

• Magic bread! This do-it-all loaf will be one of your go-to recipes for 2025. It’s such a treat to have a recipe for bread that everyone will love and that’s quick, fuss-free, and packed with nutrition.
• No yeast, no special equipment: This quick bread is made with only six ingredients you probably have in your kitchen right now with a prep of  15 minutes. Baking powder and baking soda are the leaveners, so there’s no need for yeast, kneading, or waiting for the bread to rise. Plus, you mix it up in a bowl–no stand mixer or food processor required!

I love creamy, flavorful Greek yogurt for its unbeatable taste, texture, and versatility! You’ll also want to bake my other Greek yogurt bread recipes, including  3-Ingredient Flatbread and 3-Ingredient Breadsticks. For more Greek yogurt goodness, check out my Lemon Yogurt Loaf Cake, Frozen Yogurt Pops, and Healthy Overnight Oats.

In January, I’m always on the lookout for recipes that satisfy my baking cravings while being better for you and made with wholesome ingredients. This Protein Bread Recipe checks all those boxes. After countless tests, I perfected the recipe to achieve the ideal balance of taste, texture, and nutrition. Baking soda, combined with Greek yogurt, gives this bread its light rise and fluffy crumb. I chose Greek yogurt specifically for its high protein content and creamy texture, which enhances the loaf without weighing it down. This quick bread is mixed by hand, has only six simple ingredients, and delivers incredible results. It’s easy to see why I call it Magic Bread!

Table of Contents

• What is High Protein Bread Recipe (with Greek Yogurt)?
• Tools You Need
• Key Ingredients and Why
• How to Make High Protein Bread with Greek Yogurt
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Easy Bread Recipes

What is a High Protein Bread Recipe (with Greek Yogurt)?

• High Protein Bread Recipe (with Greek Yogurt) is a quick bread leavened with baking powder and baking soda. Greek yogurt provides moisture, a lovely tangy flavor, and is a good protein source. This crusty, sturdy loaf is perfect toasted with butter (try my Orange Honey Compound Butter!), cream cheese, almond butter, or jam, or it can also be used for sandwiches.
• A quick bread contains chemical leaveners (in this recipe, I use baking powder and baking soda) instead of yeast. Baking powder is activated by moisture and heat, and baking soda reacts to acid. To make the bread even lighter, you sift the ingredients to remove lumps and aerate the mixture. Because there’s no fermentation process or gluten formation needed, this is a quick recipe!
• Greek yogurt first appeared in grocery stores in the United States in the early 21st century. Its lusciously thick texture and high protein content made it immediately popular. Interest in higher-protein diets and lowering carbs made the health benefits of baking with Greek yogurt appealing. The wonderfully delicious and versatile results have made recipes like this bread, with its high amount of protein, ideal additions to your regular baking rotation.

Tools You Need

• Mixing bowls
• Measuring cups
• Measuring spoons
• Glass measuring jug
• Kitchen scale (optional)
• 9×5 inch (12 1/2 x 23 cm) loaf pan
• Parchment paper
• Whisk
• Spatula
• Pastry brush
• Aluminum foil (optional)
• Cake tester
• Wire rack

Key Ingredients and Why

All-purpose flour

• All-purpose flour, with its protein content of 9-11%, gives the bread enough structure while still having a tender crumb.
• Using all-purpose flour keeps this bread wonderfully soft.
• Substitute: Use half whole-wheat flour and half all-purpose flour for a more robust texture. For a gluten-free option, use our Almond Flour Baking Mix at a 1:1 ratio.
• Remember that different flours absorb liquid differently. It’s always best to hold back some liquid at first. Use up to three-quarters of the original amount called for, and then adjust it accordingly until you achieve the consistency described in the recipe.
• Note that bread made with alternate ingredients may differ in taste and texture from bread made by following the original recipe.

Baking powder

• Baking powder is a leavener that contributes to the rise of Protein Bread and helps give it its tender texture.

Salt

• Salt is crucial to bring out the flavor in this high-protein bread.

Baking soda

• Baking soda is a leavening agent that reacts with acid to create carbon dioxide bubbles that make the bread rise and give it lightness.
• In this recipe, baking soda reacts with the acid in the Greek yogurt.
• See my deeper dive into baking powder and baking soda and learn how to make your own!

Whole milk

• Whole milk contributes richness and a slight sweetness to this quick bread.
• Milk is also brushed on the crust for perfect texture and color.
• Substitutes: you can also use non-fat or low-fat milk instead of whole milk.
• Note that when substituting ingredients, the taste and texture may differ from what you get when making the original recipe.

Greek yogurt

• Full-fat Greek yogurt is the best choice for this recipe.
• Greek yogurt’s lush creaminess adds to this loaf’s soft texture.
• Greek yogurt has fewer carbohydrates and twice as much protein as plain yogurt. It is also a good source of  B12, calcium, and vitamins.
• Substitutes: You can use Sour Cream instead.
• Note that swapping out the Greek yogurt may result in bread that differs in taste and texture from bread made with the original recipe.

How to Make Protein Bread

Prepare to bake

1. Preheat the oven to 375°F (190°C). Line a 9×5 inch (12 ½ x 23 cm) loaf pan with parchment paper. Set aside.

Mix the bread dough

2. In a large bowl, Sift together the flour, baking powder, salt and baking soda.
3. In a separate bowl, mix together the 1 ½ cups (12 fl oz/360 ml) milk and Greek yogurt, then pour into the flour mixture.
4. Combine the wet and dry ingredients with a rubber spatula until combined, then spread the thick dough evenly into the prepared loaf pan.

Bake the bread

5. Brush the top with the remaining 1 tablespoon of milk and bake for 50 minutes or until a tester inserted in the center comes out clean. If the top starts to get too dark, cover it with a piece of foil for the remainder of the baking time.
6. Let cool for 10 minutes before transferring to a wire rack to cool completely then store in an airtight container in the refrigerator for up to three days.

FULL (and printable recipe) below!

Gemma’s Pro Chef Tips

• For a healthier whole wheat bread, replace 1 cup (5 oz/142 g) of all-purpose flour with 1 cup (5 oz/142 g) of whole wheat flour.
• For the best results, be sure to use Greek yogurt and not regular yogurt for this loaf.
• If you only have regular yogurt, you can use it, but you will need to increase the flour because regular yogurt contains more liquid. However, we have not tested this, so we can’t say precisely how much.
• Be sure not to overwork the dough. You’re combining the ingredients here, not beating the dough.
• This is a perfect recipe if you’re new to bread baking! With just a few ingredients and easy technique, you’ll have a lovely, tasty, golden-brown loaf.

Make Ahead and Storage Instructions

Make ahead tips:

• Since baking powder and baking soda work immediately, this bread should be baked right after mixing.
• If you’d like to bake the bread beforehand, store it in an airtight container in the fridge for up to three days.
• For longer storage, wrap the loaf well, place it in a freezer bag, and store in the freezer for up to two months.
• Defrost at room temperature for a few hours before eating.

How to store leftovers:

• Store leftover bread in an airtight container in the refrigerator for up to three days.
• For extended storage, wrap well, put in a freezer bag, and freeze for up to two months.
• Defrost at room temperature for a few hours before eating.

FAQs

Can I make this Protein Bread gluten-free?

• Yes, you can make this Protein Bread gluten-free.
• Substitute our Almond Flour Baking Mix or another gluten-free flour blend at a 1:1 ratio.

Is it possible to make a vegan version of this Protein Bread Recipe?

• Yes, you can make a vegan version of this Protein Bread Recipe.
• Instead of whole milk, use unsweetened non-dairy milk such as oat, almond, or cashew.
• Instead of Greek yogurt, substitute an equal amount of unsweetened non-dairy yogurt (almond or soy) or silken tofu.
• Note that the bread made with alternate ingredients may differ in taste and texture from bread made with the original recipe.

Any ideas for add-ins to use in this recipe?

• For added flavor, try adding a tablespoon of dried herbs, a clove or two of garlic, or some black pepper to the dry ingredients when making this bread.
• Add 1/4 cup of sunflower seeds, flax seeds, pumpkin seeds, or sesame seeds for additional texture.
• For another layer of flavor, mix in 1/3 cup of grated cheese (use a harder type, like cheddar, Swiss, or Asiago).

More Easy Bread Recipes

• Traditional Irish Soda Bread Recipe
• Hearty No-Yeast Bread
• Perfectly Crusty Sourdough Bread for Beginners
• 5-Ingredient No-Knead Sandwich Bread
• Flourless Irish Oat Bread

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