Easy, High-Protein Herb Bread

It’s 7 am, you forgot to pick up bread at the store, and your inner LA-based, social media influencer is craving avocado toast for breakfast. How ever will you qualm your knead (hehe get it? Like knead instead of need...because bread? And you knead bread. No? Okay, never mind.) for a thick slice of toast?

Well, do I have the solution for you! This bread recipe has a base of just two ingredients. Yes, you read that right! Just two! Greek yogurt and self rising flour (flour mixed with baking soda and baking powder). I didn’t believe it either the first time I made it, but lo and behold, after 35 minutes in the oven, I had bread. And there was much rejoicing. (If you don’t get that reference, we can’t be friends.)

You can keep the bread plain or add in any mix-ins you’d like. You can add spices, herbs, nuts, seeds, fruits, etc.

Below is the recipe for one of my favorite savory versions: Tomato-Herb Bread

Let me know what you would mix into your bread/what you would top it with!

If you make this recipe or any others from my blog, tag me on Instagram @figisisters. I would love to see it!

Recipe:

Easy, High-Protein Tomato Herb Bread

Makes about 8-10 thick slices of bread

Ingredients:

112 g - Quinoa Flour*

130 g - Diced, Canned Tomatoes - Drained

170 g - Full-Fat Greek Yogurt

1 ½ tsp - baking soda

1 tsp - baking powder

1 tsp - Salt

1 tsp - Black Pepper

¼ tsp - Cayenne

¼ tsp - Cracked Red Pepper Flakes

¼ tsp - garlic powder

½ tsp - Dried Thyme

½ tsp - Dried Basil

½ tsp - Dried Oregano

Egg Wash - Optional

1 - Large Egg

30 ml - Almond Milk

Instructions:

Preheat oven to 350F.

In a bowl, mix together quinoa flour, baking soda, baking powder, and spices.

In another bowl, stir together tomatoes and yogurt until well combined.

Add yogurt mixture to dry ingredients and stir until a dough begins to form. Cover hands in flour* and knead dough until everything is completely incorporated.

Pour dough into a greased or parchment lined loaf pan. Mix together egg wash ingredients and brush mixture over the top of the dough.

Bake covered for 35 minutes. Remove cover and bake for an additional 10 minutes or until toothpick comes out clean.

Allow to cool completely on a wire rack before cutting into loaf.

Enjoy with eggs, butter, pesto, and/or tapenade.

*Notes:

- You can also sub the quinoa flour for all-purpose flour and oat flour

- The dough will be VERY sticky.

- This recipe is also extremely customizable depending on your spice and taste preferences. I’ve made sweet versions as well! You can add fruit and nuts in place of the tomatoes.

- This bread also freezes well! Slice it up and store it in the freezer for the next time an avocado toast craving hits