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Tangy sun-dried tomatoes and herbs create this protein-packed quick bread. It’s made with Greek yogurt for extra nutrition, and the best thing is that it’s ready in under an hour.
There is nothing I enjoy more than a nice cup of coffee paired with a delicious slice of homemade bread. However, I get tired of store-bought bread pretty quickly.
I decided to play around in the kitchen with a goal in mind: create a delicious high-protein bread.
And, I’ve got to admit the result was this delicious, higher-protein bread with sun-dried tomatoes.
The tangy sweetness of sun-dried tomatoes meets aromatic garlic and herbs in this protein-packed quick bread that transforms your kitchen into an Italian bakery. With 7 grams of protein per serving, this is going to become your favorite bread to keep around.
I love baking bread. But I hate spending hours in the kitchen waiting for the bread to come to life.
Unlike traditional bread recipes, this savory loaf comes together in minutes and bakes to golden perfection in under an hour. The combination of Greek yogurt and milk creates a tender crumb while delivering significantly more protein than standard breads.
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Pin ItEach slice delivers the perfect balance of Mediterranean flavors that most of your loved ones will love too. I casually served this bread when my friend was staying over, and she asked me what bakery I got it from.😄
So, if you are looking for a recipe that requires no kneading, proofing, or specialized equipment, you are going to want to give this recipe a try.
Ingredients and Substitutes
All-purpose flour (3 cups) – You can also use whole wheat flour to add more flour. And, if you want a gluten-free or low-carb option, you can create a mix of almond flour and coconut flour.
Baking powder (1 tbsp)
Baking soda (½ tsp)
Salt (1 ¼ tsp)
Whole milk, divided (1 ½ cups + 2 tbsp) – Swap it with 2% milk or unsweetened almond milk.
Greek yogurt (¾ cup) – While you can use regular yogurt, keep in mind that it provides less protein. You can try using blended cottage cheese.
Sun-dried tomatoes, softened in hot water, drained and chopped (1/4 cup)
Garlic, minced (1 clove) – Replace with garlic powder if you don’t have fresh.
Grated Parmesan cheese (1/4 cup) – If you don’t have Parmesan cheese, you can use Asiago cheese, Pecorino Romano, or nutritional yeast.
Shredded mozzarella cheese (1/4 cup) – Swap with provolone or fontina cheese.
Fresh rosemary, sliced into 1-inch branches – You can also use dried rosemary if you don’t have fresh.
How to Make Higher Protein Bread with Sundried Tomatoes
Step 1. Preheat your oven to 375°F and line a loaf pan (I used a 5×10’) with some parchment paper. Grab a large bowl and add the flour, baking powder, baking soda, and salt.
Step 2. Give the dry ingredients a good stir.
Step 3. In another bowl, mix 1½ cups of whole milk with the Greek yogurt.
Step 4. Start pouring the wet ingredients into the dry ones (make sure you do it gradually). I used a rubber spatula to fold in the ingredients.
Step 5. Once all the ingredients are mixed, you should end up with a sticky and thick dough.
Step 6. Grab a small bowl and add the drained chopped sun-dried tomatoes, minced garlic, Parmesan, and mozzarella cheese.
Step 7. Give the ingredients a good stir.
Step 8. Add the tomato mixture to the dough mix.
Step 9. Using the rubber spatula, start to fold in the ingredients.
Step 10. Transfer the dough into the lined loaf pan and level it out with the spatula.
Step 11. Place 3 branches of rosemary in the center of the bread, placing them vertically. Then, brush the top of the dough with 2 tbsp of milk.
Step 12. Bake in the oven for 50 minutes. If you see that the top of the bread is starting to burn, cover it with foil and place it back in the oven.
When the 50 minutes are up, test it with a toothpick to make sure it’s all cooked. If the toothpick comes up clean, remove it from the oven and let it cool inside the loaf pan for 10 minutes.
Then, pull the bread by the edges of the parchment paper and let it cool down on a wire rack.
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Pin ItHow I Would Modify This Recipe
- Lower-Carb Option: Use 1 cup of almond flour plus 2 cups of all-purpose flour to lower the carb content of the recipe.
- Boost the Protein: Add 2 tablespoons of unflavored protein powder and increase the milk content by 2-3 tablespoons to keep the consistency.
- Add More Flavor: Replace the rosemary with fresh thyme, oregano, or Italian seasoning blend.
- Add-ins: Try experimenting with different add-ins like chopped olives, roasted red peppers, or caramelized onions.
What I Would Serve with This Bread
- Breakfast Option: Toast slices and top with avocado, scrambled eggs, or cream cheese.
- Side for Soup: You can have it along with tomato soup, minestrone, or butternut squash soup.
- Sandwich Base: Use deli meats, roasted vegetables, or grilled chicken to create a delicious sandwich.
- Make an Appetizer: Slice thin, toast lightly, and top it with ricotta and fresh herbs.
- Cheese Board: Have it along with soft cheeses, olives, and charcuteries.
My Tips & Tricks
- Don’t Overmix: Fold the ingredients to combine them. Overmixing them can develop the gluten and create tough bread.
- Use Room Temperature Ingredients: These are easier to blend and create a better texture.
- Allow Proper Cooling: I know it’s tempting to grab a slice when it’s nice and warm, but let it cool for 10 minutes to prevent it from crumbling.
My Storage Tips
One of the good things about this bread is that it stores wonderfully. You can keep any leftovers in an airtight container and keep them at room temperature for 3-4 days.
Now, if you want to keep it for longer, wrap individual slices in aluminum foil. Place them in a freezer-safe container and keep them in the freezer for up to 2 months.
When you want to have them again, toast them lightly or place them in the oven at 300°F.
Other Bread Recipes
Higher Protein Bread with Sun-Dried Tomatoes
Cals: 170 Protein: 7.1 Carbs: 31 Fat: 1.7
Recipe Video
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 ¼ tsp salt
- 1 ½ cups + 2 tbsp whole milk divided
- ¾ cup Greek yogurt
- 1/4 cup sun-dried tomatoes softened in hot water, drained and chopped
- 1 garlic clove minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- Fresh rosemary sliced into 1-inch branches
Instructions
- Preheat the oven to 375F. Line a loaf pan (I used 5”x10”) with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a smaller bowl, mix 1 1/2 cups of whole milk with Greek yogurt.
- Pour wet ingredients into the dry ones gradually, using a rubber spatula fold and mix the ingredients together, it will form sticky, thick dough in the end.
- In a small bowl, combine softened, drained, and chopped sun-dried tomatoes, minced garlic, parmesan, and mozzarella cheese.
- Gently fold the sun-dried tomato mixture into the dough with a rubber spatula.
- Transfer the dough into the lined loaf pan, level the top out. Line 3 little branches of rosemary in the center of the bread vertically. Finally, brush the top of the dough with around 2 tbsp of milk.
- Bake in the oven for 50 minutes. If the top starts burning up (although, it’s not likely to happen), cover with foil and continue baking. Test with a toothpick to make sure the bread has fully cooked. The toothpick should come out clean when you insert it in the center of the bread; if it doesn’t bake a little longer.
- Remove from the oven and let it cool down inside the loaf pan for 10 minutes before pulling the bread by the edges of parchment paper and letting it cool down on wire rack.
- Store covered for 3 days or freeze sliced up for up to 8 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Will this recipe work with whole wheat flour or almond flour?
It will work with whole wheat flour but not almond flour.