Oat and Seed Yogurt Protein Bread
This wholesome oat and seed yogurt bread is easy to make and combines nutty seeds, tender yogurt, and oats for a nutritious loaf, topped with a refreshing cucumber and dill yogurt dip.
Servings: 6 servings
Calories: 140kcal
Ingredients
Bread Ingredients
- 1/2 cup rolled oats Provides a mild, chewy texture and whole grain goodness.
- 1 pinch salt
- 1/2 teaspoon baking powder Make sure it's fresh for a good rise.
- 1/4 cup mixed seeds (e.g., pumpkin, sunflower, flax seeds) Adds crunch, flavor, and nutritional benefits.
- 1 large egg Provides structure to the bread.
- 1/3 cup natural yogurt Keeps the bread moist and tender.
- 1 tablespoon olive oil
Topping Ingredients
- 1 medium cucumber Dice for topping.
- 1 tablespoon fresh dill, finely chopped Adds classic flavor.
- 1 small garlic clove, minced
- 1/4 cup natural yogurt (for topping)
- 1/2 teaspoon sweet paprika powder
- 1 pinch salt (for topping)
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and grease your loaf pan lightly with olive oil to prevent sticking.
- In a large mixing bowl, combine the rolled oats, pinch of salt, baking powder, and mixed seeds. Stir well to evenly distribute the dry ingredients.
- Crack the egg into the bowl, then add the yogurt and olive oil. Mix the ingredients thoroughly until you have a thick, uniform batter with no dry patches.
- Pour the batter into the prepared loaf pan, smoothing the top gently with a spatula for even baking.
Baking
- Bake in the oven for about 25 minutes, until the bread turns golden brown and a toothpick inserted into the center comes out clean.
Topping Preparation
- While the bread is baking, prepare the topping by dicing the cucumber into small pieces.
- In a separate bowl, mix the cucumber, minced garlic, chopped dill, additional natural yogurt, sweet paprika, and a pinch of salt until well combined.
Serving
- Once baked, remove the bread from the oven and allow it to cool slightly before slicing. Serve the bread warm or at room temperature alongside the cucumber-dill yogurt topping.
Notes
Store leftover bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat slices briefly in a toaster oven or microwave.