High-Protein Bread: Easy Quark Loaf With About 8 g Protein Per Slice
Normal bread has about 3 g protein per slice. This quark loaf has around 8 g – no yeast, no kneading, stirred together in 10 minutes.
Written by Velion Physique. I have done nutrition coaching since 2019, alongside working as a personal trainer with five trainer licences.
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Get it – £9.00 → Look insideQuark protein bread (1 loaf, about 10 slices)
- 250 g low-fat quark
- 4 eggs
- 100 g oat flour (blended oats)
- 50 g ground almonds
- 30 g linseed or sunflower seeds
- 1 sachet baking powder (about 15 g), 1 tsp salt
Stir everything into a thick dough, put it into a lined loaf tin, sprinkle seeds on top and bake at 180 °C for about 50 minutes. If the top darkens too quickly, cover it with foil. Let it cool fully before slicing. About 8 g protein per slice, roughly 80–85 g for the loaf.
Variations
- Herb and cheese – 50 g grated cheese and dried herbs in the dough. About 9 g per slice.
- Lower carb – replace the oat flour with more ground almonds. Denser, still about 8–9 g.
- Rolls – shape 6 rolls on a tray, bake about 25 minutes.
What to put on it
Turkey ham, cottage cheese, a herb quark spread or egg – two slices with a protein topping easily give you 25 g+. Ideas: high-protein sandwiches · quark recipes.
Storage
Keep it in the fridge for 4–5 days, or slice and freeze it – the slices go straight into the toaster.
More breakfast ideas: high-protein breakfast without eggs · high-protein muffins. How much protein you need: free Protein Calculator.
Every meal already worked out: the High-Protein Cookbook.
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Protein values are approximate and depend on brand and portion. With nut, milk or egg allergy or medical conditions, check with a doctor or dietitian.
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