Prot: 17 g, Carbs: 11 g, Fat: 1 g, Cal: 120 (2 slices).
You’re going to love this recipe for Protein Rye Bread. A real rye bread taste, with great macros! There’s even a gluten-free version. You’re welcome. ;)
I’ve made this many times already, and I love it. But one time when my mind was elsewhere, I forgot to add the caraway seeds. And I realized that it lost much of the rye bread taste, which made me think that it’s not really the rye flour giving it the flavor. And so I tried a gluten-free version using oat flour, and it was great! It still had the great rye bread taste!
The bread freezes well, toasts well, and makes great sandwiches. This Protein Rye Bread is by far one of my favorites! I hope you’ll give it a try!
Protein Rye Bread
Author: Andréa
Nutrition Information
- Serving size: 2 slices
- Calories: 120
- Fat: 1g
- Carbohydrates: 11g
- Sugar: 2g
- Fiber: 5g
- Protein: 17g
Prep time:
Cook time:
Total time:
Makes one loaf (16 slices, 8 servings).
Ingredients
- 16 large egg whites (528g)
- 4 teaspoons date sugar (12g)
- ¼ cup whole psyllium husks (28g)
- ¼ cup + 2 tablespoons natural unflavored rice protein powder (42g)
- ¼ cup + 2 tablespoons natural unflavored pea protein powder (42g)
- ½ cup rye flour (or gluten-free oat flour) (60g)
- ½ teaspoon sea salt (2.5ml)
- 2 tablespoons caraway seeds (30ml)
Instructions
- Preheat oven to 325F (163C).
- Line a loaf pan with parchment paper (or use a silicone loaf pan).
- Mix egg whites with date sugar and psyllium husks.
- Add protein powders, rye flour, and salt. Mix well.
- Fold in the caraway seeds.
- Bake for 50-55 minutes.
- Let cool, and enjoy!
- Store in the refrigerator or freezer.
Notes
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe.
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