white honey oat protein bread (13g per slice, no protein powder)

Hands holding a piece of honey oat bread.

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white honey oat protein bread (13g per slice, no protein powder)

A soft white honey oat sandwich loaf with 13g of protein per slice and no protein powder. Cottage cheese and egg whites do all the work and the oats blend right in.

Prep Time30

Cook Time1 15

Total Time3 45

Servings: slices

Calories: 260kcal

Author: Mika Kinney

Ingredients

2 teaspoon active dry yeast
¼ cup warm water about 110°, hottest tap
¼ cup honey
1 cup old-fashioned rolled oats not steel cut or quick cook
1-¼ cups egg whites room temperature
1 cup cottage cheese any fat level, room temperature
2 tablespoon salted butter melted
3 cups bread flour
½ cup bread flour held back, added as needed
2 teaspoon salt
1 large egg for the wash

Instructions

Pulse the 1 cup old-fashioned rolled oats, 1-¼ cups egg whites, and 1 cup cottage cheese briefly in a blender, don't overblend!. Let sit 15-20 minutes to hydrate. It will thicken noticeably. This is what makes the oats disappear.
Stir the ¼ cup honey into the ¼ cup warm water in a large bowl using a wooden or stainless spoon. Add the 2 tsp active dry yeast and let sit 5 minutes until foamy.
Pour the soaked oats mixture and the 2 tbsp salted butter and 2 tsp salt into the bloomed yeast and stir. Add the 3 cups bread flour and mix with a wooden spoon until a shaggy dough forms.
Knead with a dough hook 6-8 minutes, or by hand 10-12. Add the ½ cup bread flour a tablespoon at a time only as needed, until the dough pulls from the sides and feels like an earlobe. You may not use it all, it's a rather wet dough.
Oil a clean bowl, turn the dough to coat, cover, and let rise in a warm spot until doubled. The oven with just the light on works great.
Punch down and shape into a log by rolling it out into a wide rectangle then fold the long sides over about 2-3 inches, then roll it up like a log from the short side (the video is very helpful here!). Place seam side down in a greased 9x5 loaf pan, cover, and let rise until the dough crowns about an inch above the rim. (Or split between two pans for more normal-size loaves.)
Preheat to 350°. Beat the 1 large egg and brush the top. Bake 60-75 minutes (or less for 2 smaller loaves), tenting with foil for the last 35 if the top is golden early. Done at 190° internal. It rises a ton in the oven!
Turn out onto a rack immediately and cool completely before slicing. Cutting it warm will gum the crumb. Slice into 10 thick slices.

Video

Notes

Err toward slack. If the dough feels workable before you have used all the reserve flour, stop. A wetter dough gives you a softer crumb and a slightly better protein-to-calorie ratio, and bread flour has enough gluten strength to handle it.

Cold ingredients slow the rise. Pull the egg whites and cottage cheese out 30 minutes ahead. Nothing above 90° or you will start setting the whites.

Oats. Old-fashioned rolled oats only. Steel cut and quick cook will not work here.

Two loaves. This makes one large loaf. Split between two smaller pans for more normal-size loaves and double the slices, which is arguably better for kids lunches.

Thick slices. Ten generous slices out of a 9x5 loaf. Slice thinner and you will get more, with proportionally less protein each.

Storage. 3 days at room temp in an airtight bag, or slice and freeze up to 3 months. Toast straight from frozen.

Swaps. Greek yogurt works in place of cottage cheese. All-purpose flour works but the loaf will be softer and less structured, so keep it closer to 3-½ cups.

Nutrition