MULTIGRAIN PROTEIN SANDWICH BREAD
(MACRO-VERIFIED)
Protein
20G
Calories
180
Prep Time
20M
Bake Time
35M
This healthy and hearty multigrain sandwich bread offers an impressive 20g of protein per slice, making it an excellent choice for fueling your active lifestyle and supporting muscle recovery. Packed with a blend of wholesome grains and seeds, its dense yet tender crumb delivers a satisfying bite with subtle nutty flavors and a lightly toasted aroma. The bread's rich texture holds up perfectly to hearty fillings like lean meats, avocado, or nut butters, while its balanced macros make it an ideal option for balanced meals or post-workout refueling. With only 180 calories per slice, it's a guilt-free way to enjoy your favorite sandwiches without sacrificing nutrition. For best results, use high-quality, fresh ingredients and ensure thorough mixing to achieve an even rise and texture. This bread is naturally gluten-free if made with gluten-free grains, and vegan adaptations are easy by swapping out eggs for flaxseed meal or aquafaba. It’s perfect for meal prepping ahead of busy weeks or enjoying fresh for breakfast, lunch, or an afternoon snack—just toast lightly for added crunch and flavor. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
14 servings per recipe
Serving size
1 bread
Amount per serving
Calories
180
Total Fat 6g
8%
Total Carbohydrate 18g
7%
Dietary Fiber 5g
18%
Total Sugars 3g
Protein 20g
40%
*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
Combine warm water, molasses, and yeast. Let sit for 5-10 minutes.
In a large bowl, whisk together the flours, gluten, seeds, protein, and salt.
Pour the wet ingredients and olive oil into the dry and mix to form a dough.
Knead for 5-7 minutes. Let rise in a covered, greased bowl for 1 hour.
Shape into a loaf, place in a greased pan, and let rise for 30 minutes. Bake at 375°F (190°C) for 30-35 minutes.
Cool completely before slicing.
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 |
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