Multigrain Protein Sandwich Bread
MACRO-VERIFIED 20G PROTEIN

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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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

14 servings per recipe

Serving size

1 bread

Amount per serving

Calories

180

% Daily Value*

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

1

Combine warm water, molasses, and yeast. Let sit for 5-10 minutes.

2

In a large bowl, whisk together the flours, gluten, seeds, protein, and salt.

3

Pour the wet ingredients and olive oil into the dry and mix to form a dough.

4

Knead for 5-7 minutes. Let rise in a covered, greased bowl for 1 hour.

5

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.

6

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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