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Multigrain Protein Bread

Recipe by Evelyn Marcella Rivera

A tall, golden loaf packed with oats, harvest grains, pumpkin seeds, and cottage cheese for a tender crumb and 11g of protein per slice. No protein powder needed — just real ingredients and a stand mixer.

  • Total Time3 hours 30 minutes
  • Yield12 slices 1x

Ingredients

Units Scale

Dough

  • 3 Large egg whites (or 2 whole large eggs), plus lukewarm water to reach 3/4 cup total
  • 1 cup Cottage cheese (227g)
  • 2 tablespoons Honey (42g)
  • 1 3/4 teaspoons Table salt (10g)
  • 3 cups Bread flour (360g)
  • 1 1/4 cups Old-fashioned rolled oats (113g)
  • 1/2 cup Harvest Grains Blend (74g; see tips for substitution)
  • 2 tablespoons Unsalted butter, at room temperature (28g)
  • 2 teaspoons Instant yeast
  • 1/4 cup Pumpkin seeds, raw (optional) (40g)

Topping (Optional)

  • for brushing Beaten egg white
  • a few pinches Harvest Grains Blend

Instructions

  1. Measure Egg-Water Mix: Place the egg whites or eggs in a liquid measuring cup. Add additional lukewarm water to reach ¾ cup (or 180g total weight of egg and water).
  2. Mix and Knead Dough: Add all ingredients except pumpkin seeds to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together, about 2 minutes, then increase to medium speed until the dough pulls away from the sides of the bowl and is slightly sticky, 5 to 7 minutes. Add pumpkin seeds, if using, and mix until incorporated.
  3. First Rise: Transfer dough to a greased bowl or 2-quart dough-rising bucket. Cover and let rise until doubled in size, 60 to 80 minutes.
  4. Shape the Loaf: Transfer dough to a clean work surface. Dust lightly with flour if too sticky. Gently stretch to a 1-inch-thick rectangle roughly 9″ x 7″, then roll into a 9″ log, pinching seams together. Place seam-side down in a greased 9″ x 5″ loaf pan.
  5. Second Rise: Cover loosely with greased plastic wrap. Allow to proof in a warm spot for 35 to 45 minutes, until domed about 1″ above the edge of the pan and roughly doubled in size. A finger pressed into the dough should leave a mark that rebounds slowly. Toward the end of the rise, preheat oven to 375°F with a rack in the center.
  6. Score and Top: If desired, brush the surface with lightly beaten egg white and sprinkle with Harvest Grains Blend. Score a deep slash (about ½” deep) down the length of the loaf with a sharp knife or lame.
  7. Bake: Bake for 35 to 45 minutes, tenting with foil as necessary to prevent overbrowning, until the crust is golden brown and the interior temperature measures at least 190°F at the center.
  8. Cool: Remove from oven, tip loaf out of pan onto a wire rack, and cool completely before slicing.

Notes

If you can’t find Harvest Grains Blend, substitute a mix of flax seeds, sunflower seeds, and sesame seeds in roughly equal parts. The dough should be slightly sticky after kneading — resist adding excess flour, which will dry out the final loaf. Always check internal temperature (190°F minimum) rather than relying on crust color alone. Store in a plastic bag at room temperature for up to 4 days; freeze sliced bread in an airtight bag for up to 2 months. Toasts beautifully from frozen.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Bread, Breakfast
  • Cuisine: American

Nutrition

  • Calories: 220
  • Sodium: 350
  • Saturated Fat: 2
  • Protein: 11
  • Cholesterol: 10

Find it online: https://blesseddish.com/multigrain-protein-bread-that-beats-any-store-loaf/