Protein breads are the shizzz. Well, they are for me. Seeing as bread and I can’t seem to come to an understanding these days. But protein breads are awesome. Plus the possibilities are endless. Sweet ones, savoury ones, all-purpose ones. They can be light and airy or hearty and full of nutritionally dense goodness. I love them.
I tend to steer clear of using yeast for protein breads. Mostly because I make mine gluten-free and I don’t like using gluten substitutes. But hey, yeast free is a bonus. Sure I could set up a sourdough starter but I don’t have the time, inclination, or fridge space for that kind of malarkey anymore.
It is rare for a week to go by in which I don’t make at least one loaf of protein bread. I like my lower carb ones for daytime as I tend to eat most of my carbohydrates later in the day. But I do like to have a lower fat, higher carb bread that I can enjoy with my evening meal or an evening snack with cheese. It is also great as part of a post workout meal.
This savoury bread with sweet potato and rosemary is fantastic with soup, filled with chicken, eggs and vegetables, or anything you like. It is a great addition to a cheese board too. What a great idea for Christmas, yes? It has a proper bread texture and is quite hearty but light.
I hope you enjoy it! It is free of added gluten, nuts, sugar, yeast, and dairy. A one-tenth of a loaf serving will give you 93kcals, 12.5g of protein, 0.7g fat (0.1g saturated), 8.3g carbohydrates (1g sugars), and 2.3g of dietary fibre! That’s pretty awesome by way of macros, isn’t it?
Make it. Now.
Makes 1 x 21cm x 10cm loaf
- 135 grams cooked sweet potato (boiled or baked)
- 300 grams liquid egg whites (or 4 whole eggs)
- 90 grams unflavoured rice protein isolate (or substitute micellar casein)
- 75 grams oat flour (gluten-free or substitute quinoa flour)
- 15 grams psyllium husks
- 1 teaspoon sea salt
- 1 teaspoon bicarbonate of soda
- 1 1/2 tablespoons fresh rosemary, finely chopped
Preheat the oven to 180℃.
Line the loaf tin with non-stick silicone paper or grease and dust with a little oat flour. Set aside.
Place all the ingredients, except the rosemary, into the bowl of a food processor. Process until the dough is smooth. Alternatively, you can puree the sweet potato and combine all the ingredients in the bowl of a mixer and mix on a low to medium speed until the dough is smooth and light.
Stir in the rosemary until well-distributed in the dough. Transfer the dough to the prepared tin, and bake for about 25 to 30 minutes until cooked through. Do not over bake the loaf. Remove from the oven and allow to cool in the tin.
Turn out and slice to serve. Keeps well for several days if stored wrapped in foil, in a freezer bag, in the refrigerator.
I have provided macros as per the recipe above, using liquid egg whites and rice protein isolate. If you substitute other ingredients, you will have to account for these changes.