Homemade rye protein bread with mixed seeds

Freshly baked...YUM!

Freshly baked...YUM!


  • 600g Wholegrain rye flour  (other wholegrain flour will work fine aswell)

  • 100g non flavor protein powder

  • About 300ml water (optional: 200ml coffee with 100ml water)

  • 120g mixed seeds (sunflower, chia etc)

  • 10g fresh or dry yeast

  • 1 Tablespoon honey

  • 15g salt



  1. Mix the yeast with the honey and a bit warm water and let it rest for about 20 minutes
  2. Mix the flour, protein powder, salt and approx. 1/4 of your seeds, add the yeast-mix and add more and more liquid (water or coffee) while mixing the dough with your hands for at least 15 minutes. 
  3. Use a baking pan and cover it with non-sticking spray 
  4. Cover the bottom of your baking pan with the remaining seeds andsdd the dough to the baking pan
  5. Now the bread needs to rest for at least 1,5 hours so that the yeast can work. So cover your baking pan with a clean kitchen-towel and place it at a warm place. (I always put it in my bed and cover it with my blanket :), works perfect)
  6. Now your bread should have doubled it's size. If not, let it rest for a little bit longer
  7. Use a kitchen brush to wet the surface a little bit
  8. Bake for 10 minutes at 230 degree. Reduce to 190 degree and continue baking for about 40 minutes.
  9. For the last 10 minutes I recommend to remove the baking pan.
  • Tip: Place a small bowl with water on the bottom of your oven. It will keep the air moist and also your bread. For a even more crispy crust: wet the surface every 15 minutes while baking

Rye protein bread sandwich filled with ham, avocado, spinach and cream cheese.