Try my High Protein Bread with Greek Yogurt: 6 nutritious ingredients, 6g protein per slice, no yeast, and easy to prep in 15 minutes!
- 3 cups (15 oz/426 g) all-purpose flour
- 1 tablespoon baking powder
- 1 ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups (12 fl oz/360 ml) whole milk
- ¾ cup (6 oz/170 g) Greek yogurt
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Preheat the oven to 375°F (190°C). Line a 9x5 inch (12 ½ x23 cm) loaf pan with parchment paper. Set aside.
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In a large bowl, whisk together the flour, baking powder, salt and baking soda.
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In a separate bowl, mix together the milk and Greek yogurt, then pour into the flour mixture.
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Combine the wet and dry ingredients with a rubber spatula until combined, then spread the thick dough evenly into the prepared loaf pan.
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Brush the top with a little milk and bake for 50 - 60 minutes, or until a tester inserted in the center comes out clean. If the top starts to get too dark, cover with a piece of foil for the remainder of the baking time.
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Let cool for 10 minutes before transferring to a wire rack to cool completely.
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Enjoy the bread as is or toasted with butter and jam. Store covered for up to 3 days at room temperature. It also freezes really well for up to 8 weeks.
- For a heartier loaf, replace 1 cup (5 oz/142 g) of all-purpose flour with 1 cup(5 oz/142 g) of whole wheat flour.
- Be sure to use Greek Yogurt and not regular yogurt for this loaf.
- If you only have regular yogurt you can use this 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 by how much.
- 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 for some added flavor.
- For longer storage this loaf can be wrapped in plastic wrap and frozen for up to 2 months. Defrost at room temperature for a few hours.
- For more simple and savory breads using yogurt, try our 3 Ingredient Flatbread or our Garlic Breadsticks!