MACRO-VERIFIED 15G PROTEIN

DAIRY-FREE OAT PROTEIN SANDWICH LOAF
(MACRO-VERIFIED)

Protein

15G

Calories

145

Prep Time

15M

Bake Time

50M

Yield

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. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

14 servings per recipe

Serving size

1 bread

Amount per serving

Calories

145

% Daily Value*

Total Fat 5g

Total Carbohydrate 18g

Dietary Fiber 3g

11%

Total Sugars 3g

Protein 15g

30%

*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.

Verified using USDA FoodData Central

INSTRUCTIONS

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

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

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

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

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

My breads are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount