WHOLE WHEAT PROTEIN SANDWICH BREAD
(MACRO-VERIFIED)
Protein
18G
Calories
170
Prep Time
20M
Bake Time
35M
This hearty and healthy whole wheat sandwich bread delivers an impressive 18 grams of protein per slice, making it an ideal choice for fueling your active lifestyle and supporting muscle recovery. Rich in fiber and complex carbs, it provides sustained energy and promotes digestive health, while its soft, chewy texture and warm, nutty flavor make every bite truly satisfying. Perfect for post-workout meals, meal prepping, or a wholesome sandwich boost, this bread keeps well in the fridge and can be sliced fresh for sandwiches, toast, or even breakfast wraps. For those with gluten sensitivities, consider using gluten-free whole wheat alternatives or adding vital wheat gluten to enhance the texture, while vegans can substitute eggs with flaxseed or chia seed egg replacements without sacrificing protein content. To achieve the best rise and a light, airy crumb, ensure your yeast is fresh and proof it properly before mixing. For added flavor, sprinkle some seeds or herbs on top before baking, and store in an airtight container to maintain freshness. Whether enjoyed as a hearty sandwich or toasted with your favorite toppings, this bread offers a nutritious, high-protein foundation for any meal. 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
170
Total Fat 5g
6%
Total Carbohydrate 16g
6%
Dietary Fiber 4g
14%
Total Sugars 3g
Protein 18g
36%
*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
In a bowl, combine warm water, honey, and yeast. Let it sit for 5-10 minutes until foamy.
In a large bowl, whisk together the whole wheat flour, vital wheat gluten, whey protein, and salt.
Pour the wet ingredients into the dry ingredients and add the olive oil. Mix until a shaggy dough forms.
Knead the dough for 5-7 minutes on a floured surface. Place in a greased bowl, cover, and let it rise for 1 hour.
Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise for another 30 minutes. Bake at 375°F (190°C) for 30-35 minutes.
Let the bread 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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