High Protein Seeded Bread

This seed loaf is a true delight - earthy, hearty, and full of goodness. It’s the kind of loaf that’s as nourishing as it is delicious. Think crunchy sunflower and pumpkin seeds, rich flax and chia, and a touch of honey to bring it all together. The texture is soft, yet satisfyingly dense, and the flavour is perfectly balanced. It’s simple, it’s wholesome, and it’s made to be enjoyed, whether fresh from the oven or toasted with a dollop of peanut butter and honey for a cozy snack!

Makes 1 loaf

Ingredients:

130g plain flour

65g Happy Way’s Savoury Protein Powder

100g quick oats

65g sunflower seeds

65g ground flax seeds/linseeds

65g pumpkin seeds

40g chia seeds

1 ½ tsp baking powder

1 tsp bicarb soda

1 tsp sea salt

340g Greek yoghurt

1 egg

70ml extra virgin olive oil

70ml water

1 tsp honey

Method

1. Grease or line a loaf pan with baking paper, leaving an overhang for easy removal.

2. In a large bowl, combine the flour, protein powder, oats, seeds, baking powder, bicarb soda and Stir to combine well.

3. In a separate bowl, whisk together the yoghurt, egg, olive oil and honey until smooth.

4. Pour the wet ingredients into the dry ingredients and mix until just combined. If the dough feels too thick or dry, add a tablespoon of water (or more, as needed) to achieve a thicker batter-like consistency.

5. Pour the mixture into the prepared loaf pan, smoothing the top with a spatula. Let the dough rest for 15 minutes before baking.

6. While the dough rests, preheat the oven to 180°C. Place the loaf pan in the preheated oven and bake for 20 minutes, then reduce the oven heat to 150°C, cover with foil and continue baking for 1 hour, or until the loaf is golden brown and a toothpick inserted into the middle comes out clean.

7. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

This recipe is brought to you by Happy Way - use code ‘HAPPYMANDY’ for 10% off!