Protein Seeded Loaf

Check out how EASY it is to whip up a loaf of our 6 Seeds Protein Bread and have your low carb bread sorted for the week 👍

Easily made using our 6 Seeds Protein Bread Mix, prepped and in the oven in less than 5 minutes!


By Joanne  , , , Print

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  • Prep 5 MINS
  • Cook 60 MINS
  • Yields 10 serves (2 slices per serve)


 1 pack of 6 Australia Seeds Protein Bread Mix

 1 3/4 cup (440ml) water

 2 whole eggs

 Seeds for decoration


1Preheat a fan-forced oven to 180°C and line a small loaf tin with baking paper.

2Empty contents of the packet 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 one hour. After baking, remove from tin and place on cooling rack for 2 hours.

5Chill & Slice – For best results, refrigerate your loaf overnight wrapped in a tea towel before slicing with a sharp serrated bread knife.

6Bread must be stored in the fridge (1-4°C) for up to 5 days, or can be frozen in the freezer (-18°C) in sandwich bags for up to 3 months.

7Note - We used a small loaf tin 9cm x 20cm. If you use a tin that is larger, your loaf will not be as high.


Serving size85g
Energy136 Cal (569 Kj)
Fat, total7g
- Saturated fat1g
Carbohydrate, total2g
- Sugar1g

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