Protein Bread Original Loaf

By Joanne  , , Print

February 13, 2019

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

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 10 serves (2 slices per serve)


1 packet 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 contents of the pack 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.

5Place 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.


Nutrition Facts

Serving Size87g
Total Fat4.1
Saturated Fat1.0
Net Carbs1.6

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