Detailed shot of Multigrain Protein Bread slices.
Multigrain Protein Bread

Multigrain Protein Bread

Recipe by Lukas Volger
17 Reviews 4.7 out of 5 stars

With about 11 grams of protein per slice, this all-purpose sandwich bread has double (or even triple!) the amount of protein as other loaves. It’s full of protein-rich ingredients like egg whites, cottage cheese, and rolled oats and flecked with crunchy seeds for toasty depth and whole-grain goodness. It’s best enjoyed toasted — top it with nut butter, jam, or even more cottage cheese — or use it to boost the protein in your favorite sandwiches (like grilled cheese!). Bonus: If you have a bread machine, check out the "tips," below for details on how to make this protein-packed loaf from start to finish in the machine. 

Prep
15 mins
Bake
35 to 45 mins
Total
3 hrs 30 mins
Yield
1 large loaf
Slicing a loaf of Multigrain Protein Bread. - select to zoom
Slicing a loaf of Multigrain Protein Bread. - select to zoom
Multigrain Protein Bread slices arranged on a countertop and seen from above. Some have thin slices of cucumber on a spread while others are plain. - select to zoom
A side detail shot of a Multigrain Protein Bread loaf. - select to zoom
Slices of Multigrain Protein Bread arranged on top of each other showing the crust and golden interior. - select to zoom
Top view of Multigrain Protein Bread with seeds and a deep brown crust. - select to zoom
Multigrain Protein Bread see from the side to show the dark brown crust and seed covered top. - select to zoom
A loaf of Multigrain Protein Bread on a dark brown cutting board. - select to zoom
Multigrain Protein Bread partially sliced on a dark brown cutting board. - select to zoom
Multigrain Protein Bread on a dark brown cutting board and plates with slices that have cucumbers and spread on them. - select to zoom
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Instructions

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  1. Place the egg whites or eggs in a liquid measuring cup. Add additional lukewarm water to reach 3/4 cup (or 180g total weight of egg and water). 

  2. To make the dough by hand: Add all of the ingredients except for the pumpkin seeds to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together, about 2 minutes, then increase the speed to medium until the dough is pulling away from the sides of the bowl and is slightly sticky, 5 to 7 minutes. Add the pumpkin seeds, if using, and mix until incorporated. 

  3. Transfer the dough to a greased bowl or container (a 2-quart dough-rising bucket works well), cover, and let rise until doubled in size, 60 to 80 minutes.  

  4. Transfer the dough to a clean work surface. If it’s too sticky to handle, dust it lightly with flour, but resist adding any more than necessary, and use a bench knife or bowl scraper to help release the dough and move it on the surface. Gently stretch the dough to 1"-thick rectangle that's roughly 9" x 7" in size, then roll the dough into a 9" log, pinching the seams together.  

  5. Gently place the shaped loaf in a greased 9" x 5" loaf pan and cover loosely with lightly greased plastic wrap. Allow the bread to proof in a warm spot for 35 to 45 minutes, until it's domed about 1" above the edge of the pan and roughly doubled in size. A finger pressed into the dough should leave a mark that rebounds slowly. Toward the end of the rise, preheat your oven to 375°F with a rack in the center. 

  6. If desired, gently brush the surface of the loaf with lightly beaten egg white and sprinkle with a few pinches of Harvest Grains Blend. With a sharp knife or lame, score the loaf: Make a deep slash (about 1/2" deep) down the length of the loaf.  

  7. Bake the bread for 35 to 45 minutes, tenting with foil as necessary to prevent overbrowning, until the crust is golden brown and the interior temperature measures at least 190°F at the center of the loaf when measured with a digital thermometer.  

  8. Remove the bread from the oven, tip the loaf out of the pan onto a wire rack, and cool completely before slicing.  

  9. Storage information: Store the protein bread in a plastic bag at room temperature for up to 4 days; freeze the sliced bread in an airtight bag or container for up to 2 months. 

Tips from our Bakers

  • Replace the Harvest Grains Blend with 3 tablespoons (26g) raw hulled sunflower seeds, 2 tablespoons (26g) flax seeds, 1 teaspoon chia seeds, and 1 teaspoon poppy seeds, if desired. 

  • To make the bread from start-to-finish in the bread machine: In the bread pan, place the egg and water mixture, cottage cheese, honey, salt, flour, rolled oats, Harvest Grains Blend, butter, and yeast, in the order listed. (For best results, measure by weight directly into the bread pan; if measuring by volume, gently spoon the flour into a cup, then sweep off any excess.) Program the machine on its WHITE or BASIC setting and DARK crust, and press START. If using pumpkin seeds, add them when the bread machine’s alert for additions sounds. Once the cycle is complete, remove from the machine, tip the loaf out of the pan onto a wire rack, and cool completely before slicing. 

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