Bread — Recipe 54 of 60
Soy Isolate & Oat Protein Bread
A dense, hearty protein bread that uses soy isolate powder as part of the flour mix — transforming every slice from empty carbohydrates into a genuinely protein-rich food. Seeded on top, moist inside and satisfying enough to replace any commercial bread. Bake one loaf on Sunday and have high-protein toast, sandwiches and snacks ready for the entire week.
Nutrients (per serving)
- Calories
- ~180kcal
- Protein
- ~14g
- Carbs
- ~22g
- Fat
- ~6g
Ingredients
What you need
- 0140g soy isolate powder
- 02100g rolled oats, blended into flour
- 032 tbsp black chia seeds
- 043 tbsp pumpkin seeds
- 053 tbsp sunflower seeds, divided (2 tbsp inside, 1 tbsp for topping)
- 06150g wholegrain flour
- 071 tsp baking powder
- 081 tsp baking soda
- 091 tsp salt
- 101 tsp garlic powder (optional)
- 111 tsp dried rosemary or thyme (optional)
- 122 eggs or 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, rested 5 minutes)
- 13200ml plant-based milk
- 142 tbsp olive oil
- 151 tbsp apple cider vinegar
- 161 tbsp honey or maple syrup
Instructions
How to make it
- 01
Preheat oven to 175°C and grease a standard loaf tin generously with olive oil or line with parchment paper.
- 02
Blend rolled oats into a fine flour using a blender or food processor.
- 03
In a large bowl combine oat flour, wholegrain flour, soy isolate powder, baking powder, baking soda, salt, garlic powder and dried herbs if using. Mix thoroughly.
- 04
Add chia seeds, pumpkin seeds and 2 tbsp sunflower seeds to the dry mixture and stir to distribute evenly.
- 05
In a separate bowl whisk together eggs or flax eggs, plant-based milk, olive oil, apple cider vinegar and honey until fully combined.
- 06
Pour wet ingredients into dry ingredients and fold gently until just combined into a thick, sticky batter. Do not overmix — overmixing develops gluten and makes the bread dense and tough.
- 07
Pour batter into the prepared loaf tin and smooth the top with a wet spatula.
- 08
Scatter remaining sunflower seeds generously across the top of the loaf and press lightly into the surface so they stick during baking.
- 09
Bake for 45–55 minutes until a skewer inserted into the center comes out clean and the top is deep golden brown and sounds hollow when tapped.
- 10
Remove from oven and cool in the tin for 10 minutes before turning out onto a wire rack.
- 11
Cool completely before slicing — cutting too early causes the loaf to crumble. At least 30 minutes cooling is essential.
- 12
Store wrapped in a clean cloth or airtight container at room temperature for up to 3 days or slice and freeze individually for up to 1 month.
The science
Why it's good for you
Most commercial bread delivers almost no protein — a standard slice of white bread contains around 2–3g of protein with minimal nutritional value beyond simple carbohydrates. By replacing a significant portion of the flour with soy isolate powder and oat flour, each slice of this bread delivers 14g of complete plant protein — the equivalent of two eggs — transforming the most basic staple food into a genuine muscle-supporting ingredient. Apple cider vinegar reacts with the baking soda to create lift and a slightly tangy depth of flavor that makes this bread taste remarkably similar to sourdough despite containing no yeast and requiring no proving time. Chia seeds baked throughout the loaf provide omega-3 fatty acids and act as a natural moisture retainer that keeps the bread soft for longer. Pumpkin seeds and sunflower seeds both inside and on top add zinc, magnesium and vitamin E with every slice. A loaf that genuinely earns its place on your kitchen counter.