Protein Bread

For those who love bread but want to cut carbs.

60 minutes

low carb

800 g

for 4 persons (portion approx. 40 g)


Preheat the oven to 180 °C circulating air, placing a small oven-proof bowl with hot water on the bottom of the oven. Sieve the flour and the baking powder in a mixing bowl. Add wheat bran, almond flour, sunflower seeds, quark, protein, and salt. Mix everything together in the food processor or mix with the beaters of the hand-held mixer until you have a homogenous dough.

Carefully grease a loaf pan with butter, fill in the slightly sticky dough evenly and tap the form a few times on the work surface, to remove air bubbles from the dough. Smooth the surface and make a cut with a depth of about 5 mm into the surface along the length of the dough, then brush with some egg white and sprinkle with sunflower seeds.

Bake the bread in the hot oven on the middle grid for about 45 minutes, until golden brown. To test whether the bread is completely baked, stick a wooden skewer into the centre at the end of the baking time. If no dough remains stuck to it when it is pulled out, the bread is done. Else, extend the baking time by intervals of a few minutes.

Remove the loaf pan from the oven and put the baked bread aside for about 15 minutes to cool, then remove from the pan and leave to cool down on a cooling rack.


100 g wholemeal spelt flour
1 pack baking powder
100 g wheat bran
100 g almond flour
100 g sunflower seeds + some more for sprinkling
250 g quark (20 % fat)
1 tsp. Salt
Butter to grease the loaf pan
In addition: 1 loaf pan (20 cm length)