DAIRY-FREE OAT PROTEIN SANDWICH LOAF

Name: Dairy-Free Oat Protein Sandwich Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 14 slices
Cuisine: American
Ingredients: 200g certified gluten-free oat flour; 60g vanilla plant-based protein powder; 240ml unsweetened oat milk; 60ml coconut oil, melted; 2 tbsp maple syrup; 1 packet (7g) instant yeast; 1 tsp salt; 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)

This hearty, dairy-free sandwich bread made with wholesome oat flour and plant-based protein is not only delicious but also a nutritious powerhouse, offering approximately 15 grams of protein per slice to fuel your day. Its soft, tender crumb and slightly nutty flavor create the perfect canvas for any filling, from fresh veggies and lean meats to savory spreads. The bread's moist texture holds up well to hearty ingredients, making every bite satisfying and fulfilling. Whether you're enjoying a post-workout meal or meal prepping for the week, this bread provides a balanced mix of complex carbs and plant-based protein to support your active lifestyle. It’s naturally gluten-free when using certified gluten-free oat flour, and vegan-friendly, making it suitable for various dietary needs. For best results, ensure your ingredients are fresh, and avoid overmixing to keep the bread light and airy. Toast slices for added crunch or use them straight from the loaf for a quick, nourishing snack. This versatile bread is perfect for anyone looking to boost their protein intake without sacrificing flavor or texture.

15g

Protein

145

Calories

65m

Total Time

Yield

Recipe Ingredients Instructions Troubleshooting Substitutions Nutrition Panel

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INGREDIENTS

200g certified gluten-free oat flour
60g vanilla plant-based protein powder
240ml unsweetened oat milk
60ml coconut oil, melted
2 tbsp maple syrup
1 packet (7g) instant yeast
1 tsp salt
2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)

STEP-BY-STEP INSTRUCTIONS

Prepare Flax Eggs

Mix ground flaxseed with water and let sit for 5 minutes until gel-like.

Activate Yeast

Warm the oat milk to 110°F (43°C), add maple syrup and yeast. Let sit for 5 minutes until foamy.

Mix Dough

Combine oat flour, protein powder, and salt. Add the yeast mixture, flax eggs, and melted coconut oil. Mix until a sticky dough forms.

Rise

Cover the dough and let rise in a warm place for 45 minutes until doubled in size.

Bake

Transfer to a greased loaf pan, let rise another 20 minutes. Bake at 175°C (350°F) for 45-50 minutes until golden and hollow-sounding when tapped.

TROUBLESHOOTING GUIDE

Slice is too dry

Try reducing baking time by 2-3 minutes, or add an extra tablespoon of Greek yogurt to the batter.

Not rising properly

Check that your baking powder is fresh (less than 6 months old). Also avoid overmixing the batter.

Gummy texture in center

This usually means under-baking. Use a toothpick to test - it should come out with just a few moist crumbs.

Too dense

Make sure you're measuring protein powder correctly. Too much protein powder can make baked goods dense.

SUBSTITUTION MATRIX

Original	Swap With	Macro Impact
Whey Protein	Casein or Pea Protein	+10% Liquid Required
Greek Yogurt	Cottage Cheese (Blended)	Higher Protein + Sodium
Oat Flour	Gluten-Free 1-to-1 Blend	Neutral
Liquid Egg Whites	2 Whole Eggs	+10g Fat / +90 Cal

USDA Verified

NUTRITION FACTS

14 slices per container

Serving size 1 slice

Amount per serving Calories 145

% Daily Value*

Total Fat 5g6%

Total Carbohydrate 18g7%

Dietary Fiber 3g11%

Total Sugars 3g

Protein 15g30%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.