- This homemade seeded bread is hearty, nutty, and packed with a delicious mix of crunchy seeds in every slice. A combination of almond flour, eggs, Greek yogurt, and nutrient-rich seeds creates a tender loaf with a satisfying texture and plenty of savory flavor.It’s a fantastic high-protein, low-carb bread alternative for breakfast, sandwiches, toast, or quick snacks. The seeds add texture and richness, while the simple preparation makes this loaf an easy addition to your weekly meal prep.Can This Seeded Bread Support Weight Loss Goals?Seeded bread can fit into a weight-conscious eating pattern when portions are appropriate and the overall meal is balanced. The eggs, Greek yogurt, and seeds provide protein and fat, which can make a slice more satisfying than many refined-flour breads.Because seeds and almond flour are calorie-dense, portion size is still important. Pairing one slice with lean protein, vegetables, or a protein-rich spread can create a balanced and satisfying meal.Does Seeded Bread Fit a High-Protein Lifestyle?Yes, this recipe is designed to fit a high-protein, lower-carb lifestyle by combining eggs, Greek yogurt, almond flour, and mixed seeds. The ingredients provide protein, healthy fats, fiber, and satisfying texture without relying on traditional wheat flour.
Depending on the exact ingredients, one slice contains approximately 3–4 grams of net carbs.
For an even higher-protein meal, serve the bread with eggs, cottage cheese, turkey, chicken, or Greek yogurt.Why This Recipe Is Special- Seed-packed: Sunflower, pumpkin, sesame, and flax seeds provide plenty of crunch.
- High-protein: Eggs, Greek yogurt, almond flour, and seeds contribute protein.
- Lower-carb: Almond flour replaces traditional refined wheat flour.
- Hearty texture: The seeds create a satisfying, rustic loaf.
- Meal-prep friendly: Make one loaf and enjoy convenient slices throughout the week.
- The crunchy seed topping makes every slice special:
I love the contrast between the tender bread and the toasted seeds on top.
It gives a simple homemade loaf a wonderfully rustic texture. - It holds together surprisingly well:
The combination of eggs, yogurt, and almond flour creates a sturdy slice.
This makes it especially useful for sandwiches and avocado toast. - The flavor works with sweet or savory toppings:
I enjoy it with eggs and cheese for breakfast or with nut butter for a snack.
The mild, nutty base doesn’t overpower the toppings. - It’s convenient for weekly meal prep:
Baking one loaf gives me several ready-to-use portions.
Slicing it after cooling also makes freezing individual servings very easy.
- Loaded with seeds:
Every slice has a satisfying combination of crunchy, nutty seeds.
They add texture and make the bread feel hearty and substantial. - Protein-friendly:
Eggs and Greek yogurt give the loaf a useful protein boost.
Pairing it with another protein source makes an especially satisfying meal. - No yeast required:
There’s no lengthy proofing process or waiting for dough to rise.
Simply mix the batter, transfer it to the pan, and bake. - Excellent for toast:
The sturdy texture holds up beautifully when toasted.
Add avocado, eggs, cottage cheese, or smoked salmon for a filling breakfast. - Freezer-friendly:
Individual slices can be frozen and reheated whenever needed.
This makes the loaf particularly practical for busy weeks.
- Slicing while hot: Allow the loaf to cool completely before slicing, or the crumb may crumble.
- Using too much liquid: Excess yogurt or additional water can make the center overly moist and dense.
- Skipping the resting time: Let the batter sit for a few minutes so the flaxseed and almond flour can absorb moisture.
- Overbaking: Too much oven time can make the loaf dry, especially around the edges.
- 8 × 4-inch loaf pan — gives the bread a compact shape and helps it bake evenly.
- Parchment paper — makes removing the finished loaf easier.
- Large mixing bowl — provides enough space to combine the ingredients without spilling.
- Whisk — evenly blends the eggs and Greek yogurt.
- Rubber spatula — gently folds the seeds and helps smooth the batter.
- Wire cooling rack — allows air to circulate around the loaf as it cools.
- Room temperature: For best food quality, keep the cooled bread in an airtight container for up to 2 days if your kitchen is cool and dry.
- Refrigerator: Store in an airtight container or wrapped loaf for 5–7 days.
- Freezer: Slice the bread first, separate slices with parchment, and freeze in a freezer-safe bag or container for up to 3 months for best quality.
- Reheating: Toast refrigerated or frozen slices directly in a toaster or toaster oven until warmed and lightly crisp.
- Meal prep: Freezing individual slices makes it easy to take out exactly what you need while keeping the bread convenient for a protein-focused meal plan.
- Preparation Time: 10 minutes
- Cooking Time: 45–50 minutes
- Total Time: 55–60 minutes
- Servings: 10 slices
- Best Season: All-season
- Total Calories: Approximately 185 calories per slice
Eggs, Greek yogurt, and almond flour create a protein-rich loaf with a tender, satisfying crumb.
Perfect for toast, sandwiches, breakfast, snacks, and lower-carb meal plans.📝 Ingredients- 1½ cups (168 g) almond flour
- ½ cup (60 g) ground flaxseed
- ¼ cup (35 g) pumpkin seeds
- ¼ cup (35 g) sunflower seeds
- 2 tablespoons (18 g) sesame seeds
- 1 tablespoon (10 g) chia seeds
- 4 large eggs
- ½ cup (120 g) plain Greek yogurt
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon apple cider vinegar
- 2 tablespoons (30 ml) water, if needed
- 1 tablespoon mixed seeds — for topping
- Preheat the oven: Heat the oven to 350°F (175°C).
Line an 8 × 4-inch loaf pan with parchment paper, leaving some overhang for easy removal. - Combine the dry ingredients: Add almond flour, ground flaxseed, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, baking powder, baking soda, and salt to a large bowl.
Stir until the seeds are evenly distributed. - Mix the wet ingredients: In a separate bowl, whisk the eggs, Greek yogurt, olive oil, and apple cider vinegar until smooth.
The mixture should look creamy and evenly blended. - Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently with a spatula.
Mix only until no obvious dry patches remain. - Check the batter: Let the mixture stand for 3–5 minutes.
It should become thick and scoopable; if it becomes excessively stiff, mix in 1 tablespoon water at a time. - Transfer to the pan: Spoon the batter into the prepared loaf pan and smooth the top.
Press the batter gently into the corners so the loaf bakes evenly. - Add the seeds: Sprinkle the reserved mixed seeds over the surface and lightly press them into the batter.
This helps them adhere during baking. - Bake: Place the pan in the center of the oven and bake at 350°F (175°C) for 45–50 minutes.
The top should be golden brown and firm, and a toothpick inserted into the center should come out mostly clean. - Check the center: If the top is browning too quickly, loosely cover it with foil for the final 10–15 minutes.
This protects the seeds while the center finishes cooking. - Cool: Remove the loaf from the pan and place it on a wire rack.
Let it cool for at least 45–60 minutes before slicing so the crumb can fully set. - Slice and serve: Cut into 10 even slices using a serrated knife.
High-protein tip: Top a slice with cottage cheese, eggs, Greek yogurt, turkey, or smoked salmon to turn it into a more protein-dense meal.
- Storage: Keep the bread refrigerated for 5–7 days or freeze individual slices for up to 3 months.
- Reheating: Toast refrigerated slices for 2–3 minutes or heat frozen slices until warmed through.
- Allergy notes: This recipe contains eggs, dairy, and almonds and may not be suitable for people with these allergies.
- Seed substitutions: Pumpkin, sunflower, sesame, chia, and flax seeds can be adjusted slightly according to preference, but major changes may affect the loaf’s structure.
- Flavor boost: Add rosemary, dried oregano, garlic powder, black pepper, or everything-bagel seasoning.
- Savory option: Add shredded cheddar or Parmesan for a cheesy seeded loaf.
- Sweet option: Add cinnamon and a low-carb sweetener for a lightly sweet breakfast bread.
- Texture tip: Cooling completely is essential because the loaf continues to set after leaving the oven.
- High-protein tip: The bread itself provides protein, but pairing it with eggs, cottage cheese, Greek yogurt, or lean meat creates a more protein-dense meal.
This version is relatively low in carbohydrates because it uses almond flour and flaxseed instead of traditional wheat flour.2. Is seeded bread high in protein?
This recipe provides approximately 7 grams of protein per slice, with eggs, Greek yogurt, almond flour, and seeds contributing to the total.3. Can I use coconut flour instead of almond flour?
Coconut flour absorbs much more liquid, so it cannot be substituted in equal quantities without changing the recipe.4. Why is my seeded bread crumbly?
The loaf may have been sliced while warm, underbound, or overbaked, so allow it to cool completely before cutting.5. Can I freeze seeded bread?
Yes, sliced portions freeze well for up to about 3 months when wrapped and stored in an airtight freezer-safe container.6. How should I serve seeded bread?
Toast it and serve with avocado and eggs, cottage cheese, Greek yogurt, smoked salmon, turkey, or another protein-rich topping.
Seeded Bread seeds in every slice. A combination of almond flour, eggs, Greek yogurt, and nutrient-rich seeds creates a tender
Posted by
No Comments
No Comments
Post navigation
Previous Post
Air Fryer Poached EggsNext Post
Air Fryer Creamy Egg Corn Toast 