Protein Loaf


Health Note:

A plant-based protein meal that is both healthy and satisfying is not always the easiest thing on-the-go. In this recipe we want to recognise seeds for their (totally underrated and unrecognised) nutrient protein profile. Seeds are versatile, readily available and exceptionally nutrient dense in numerous other essential vitamins and minerals. This loaf is quick and easy to prep and makes for a protein-packed sandwich bread to restore and repair muscles after your workout. Add to your kids lunchbox to keep them energized throughout their school day. Going plant-based needn't mean skimping on your protein intake!

You Will Need:


  • 1 x 7 g sachet of dried yeast

  • 4 tablespoons extra virgin olive oil

  • 250 g unbleached stone-ground brown bread flour (we used the Eureka brand)

  • 100 g ground almonds

  • 50 g linseeds

  • 100 g mixed seeds, such as chia, sunflower, sesame, pumpkin

  • 1 sprig of fresh rosemary (dried rosemary will do just as well)

  • 4 large free-range eggs

  • 3 teaspoons Marmite , optional (but definitely tastier)


  1. Preheat the oven to 190ºC. Line a loaf tin with parchment baking paper or grease with olive oil/coconut oil.

  2. Fill a jug with 375ml of lukewarm water, add the yeast and oil, then mix with a fork until combined and leave aside for 5 minutes.

  3. Add the flour, ground almonds and seeds (mixed seeds and linseeds) into a large bowl. Mix to combine with sea salt to taste. Finely chop and add the rosemary leaves.

  4. Make a well in the middle of the blend of dry ingredients. Crack the eggs in, add the Marmite (optional) and beat together. Pour in the yeast mixture.

  5. Whisk the wet ingredients by gradually mixing in the flour from the outside until well combined. Consistency of the dough should resemble that of a batter (slightly loose and pourable but not too stiff/runny). Pour into the prepared tin and smooth out mixture on the top.

  6. Place in the middle of the oven for 45 minutes, or until golden. Check readiness by inserting a skewer. If it comes out clean the bread is baked through.

  7. Allow to cool on a wire rack for at least 20 minutes before eating, then serve.

  8. This loaf can be eaten fresh or toasted. Add your favourite spreads and toppings for a delicious burst of gourmet, homemade goodness!


Adapted from Jamie Oliver's Recipe for Super-food protein loaf

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