My Favorite High Protein Bread – a delicious recipe with quinoa, whole wheat flour, eggs, olive oil, yeast, sugar. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
I made this bread in a bread maker so it is a lot more sticky than a handmade kneaded bread would be,and that is fine. You may have to adjust ingredients to get a consistency that works for you.
2
Add ingredients in the order directed by your bread maker but add them in the groups outlined below:If making by hand/in a mixer don't be afraid to adjust the flour and water accordingly.
3
Cook the quinoa and allow to cool.(it cooks like rice or similar. Add quinoa, add 2x amount of water and boil, cover and turn off heat.) Either cool all the way or partially.
4
Put the sugar and the yeast into the warm water, give them a stir, and let them sit while mixing up everything else.
5
Add the flour, salt, seeds and quinoa to the mix.
6
Add the eggs and oil and then add the water-sugar-yeast mix. You may need more water.
543
kcal
Calories
18
g
Fat
81
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup cooked quinoa, 3 cups whole wheat flour, 2 eggs, 1 tablespoon olive oil, and more.
Yes, My Favorite High Protein Bread falls under the Vegetarian category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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