Protein Bread Original Loaf | PBCo. Low Carb Foods

Protein Bread Original Loaf

Have all of your bread needs sorted for the week by baking a fresh loaf of our Original Protein Bread.

By Joanne  , , Print

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  • Prep 10 MINS
  • Cook 60 MINS
  • Yields 10 serves (2 slices per serve)


 1 pack of Protein Bread Mix

 1 ¾ cups water (440mL)

 2 whole extra large eggs (or 100mL egg whites)


 a mix of your favourite seeds to sprinkle on top


1Preheat a fan forced oven to 180°C and line a small loaf tin with baking paper or use a silicone bread loaf tin.

2Empty the bread mix into a large bowl. In a separate bowl, whisk together water and eggs. Pour the wet mix into the dry mix and gently fold until just combined.

3Pour the mixture into your lined loaf tin and spread out with a spatula. Sprinkle with your favourite seeds if you like.

4Place on the top shelf of a preheated oven and bake for 60 minutes. After baking, remove from tin and place on cooling rack for 2 hours.

Chill and slice

1For best results, wrap your loaf in a tea towel and refrigerate overnight before slicing with a sharp serrated bread knife.


1Bread must be stored in the fridge (1-4°C) for up to 5 days, or can be frozen (-18°C) in sandwich bags for up to 3 months.

3 quick tips for the perfect loaf

1We recommend using a loaf tin measuring 9 cm x 20 cm. A larger tin will result in a wider, but not as tall loaf.

2Don’t use electric mixers or over-mix the mixture, this will prevent the bread from rising properly.

3All ovens are unique. If in doubt, cook for another 10 min.


Serving size87g
Energy121 Cal (506 Kj)
Fat, total4g
- Saturated fat1g
Carbohydrate, total2g
- Sugar1g

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