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High-protein, gut-friendly bread you can make in under 10 minutes (no baking skills)

Healthy Homemade Bread: A Nutrient-Packed Alternative to Supermarket Loaves

Author

Ark
May 17, 2025

As a medical doctor and nutritionist, I’ve seen firsthand how the food we eat impacts our health. One staple that often disappoints is supermarket bread, which typically contains less than 2 grams of fiber per slice and a host of additives that can harm gut health. My solution? A homemade bread recipe that’s simple, nutritious, and packed with wholesome ingredients. This loaf boasts 7 grams of fiber per slice, 9 grams of protein, and five plant points from a mix of whole grains, nuts, and seeds—no additives or fillers. Plus, it’s easy to batch and freeze and requires no advanced baking skills. Here’s how to make it.

Why This Bread Is Better

Unlike commercial bread, this recipe is designed to nourish your body. Each slice delivers:

  • High Fiber: 7 grams per slice, thanks to ingredients like chia seeds, oats, and psyllium husk, which support digestion and cholesterol control.

  • Protein Power: 9 grams per slice from nuts, seeds, and chia, helping you stay full and energized.

  • Plant Diversity: Five plant points from whole grains, nuts, and seeds, promoting gut health.

  • No Additives: Just whole, natural ingredients—no preservatives or fillers.

  • Anti-Inflammatory Benefits: Ingredients like extra virgin olive oil and chia seeds provide omega-3 fatty acids and polyphenols.

You can customize this bread with add-ins like olives, sundried tomatoes, or herbs, making it versatile and budget-friendly compared to store-bought options.

Ingredients

  • Chia Seeds (20 g): Forms a gel when mixed with water, providing soluble fiber that aids digestion, pulls cholesterol from the system, and offers short-chain omega-3 fatty acids (ALA and LA) for anti-inflammatory benefits.

  • Jumbo or Rolled Oats (150 g): Rich in beta-glucans (soluble fiber) that lower cholesterol, plus unique polyphenols called avenanthramides, B vitamins, and magnesium. Their intact 3D matrix slows sugar release, preventing blood sugar spikes.

  • Mixed Nuts (150 g): Almonds and hazelnuts are ideal for their robustness; walnuts and cashews work too. Nuts add protein, healthy fats, and texture.

  • Mixed Seeds (150 g): A blend of sesame, sunflower, and pumpkin seeds provides diverse fibers, proteins, vitamins, and minerals—think of it as a whole-food multivitamin.

  • Powdered Psyllium Husk (35 g): 60% soluble fiber, forming a gel that slows sugar absorption, improves cholesterol, and enhances the bread’s texture and structure. Always measure by weight, as powdered and flaked forms differ in density.

  • Salt (1.5 tsp): Enhances flavor.

  • Extra virgin olive oil (2 tbsp): Anti-inflammatory, rich in vitamin E and polyphenols, and helps with texture.

  • Water (400 ml): Binds the ingredients into a cohesive dough.

Equipment

  • Loaf tin

  • Parchment paper

  • Mixing bowl

  • Wooden spoon or spatula

  • Oven

  • Wire rack

Instructions

  1. Prepare the Tin: Line a loaf tin with parchment paper and grease lightly with extra virgin olive oil to prevent sticking.

  2. Mix Dry Ingredients: In a large bowl, combine 20 g chia seeds, 150 g rolled oats, 150 g roughly chopped mixed nuts, 150 g mixed seeds, 35 g powdered psyllium husk, and 1.5 tsp salt. Stir to evenly distribute.

  3. Add Wet Ingredients: Pour in 2 tbsp extra virgin olive oil and 400 ml water. Start with half the water, mixing until it’s absorbed. The mixture will seem wet at first but thickens as you stir, resembling thick porridge or cement. Add the remaining water and mix until no dry spots remain.

  4. Shape the Dough: Let the mixture sit for 15–30 minutes (or overnight in the fridge for maximum nutrient density and reduced antinutrients). Transfer the dough to the prepared loaf tin, pressing it firmly into all corners with your hands or a spatula. It should feel like putty and hold its shape.

  5. Bake: Preheat the oven to 170°C (fan). Bake the loaf for 60 minutes. Remove from the tin, place on a wire rack, and bake for an additional 15 minutes to form a crusty exterior.

  6. Cool: Let the loaf cool completely on the wire rack before slicing. This ensures the interior sets properly, as it continues to cook while cooling.

  7. Store: Slice and store in an airtight container. The bread freezes well—perfect for batching.

Tips for Success

  • Push the Dough Firmly: Ensure the dough fills every crevice of the tin for even baking.

  • Don’t Skip the Cooling Step: Slicing too soon can result in a gummy texture.

  • Customize: Add olives, sundried tomatoes, capers, or herbs like oregano for variety.

  • Alternative Shapes: Use the same mixture to make scones by flattening portions on parchment paper.

  • Soaking: Soaking overnight enhances nutrient availability, but 15–30 minutes works if you’re short on time.

Why These Ingredients Matter

  • Chia Seeds: Beyond fiber and protein, their omega-3s reduce inflammation.

  • Oats: Beta-glucans and avenanthramides make them a heart-healthy, anti-inflammatory powerhouse.

  • Nuts and Seeds: Deliver a range of micronutrients and healthy fats, boosting satiety and flavor.

  • Psyllium Husk: Clinically shown to aid cholesterol control and weight maintenance while improving bread texture.

  • Olive Oil: Adds richness and anti-inflammatory polyphenols, making it a staple in healthy cooking.

Make It Your Own

This bread is a weekly staple in my kitchen because it’s affordable, nutritious, and endlessly adaptable. Experiment with different nuts, seeds, or add-ins to suit your taste. It’s gluten-free, high in protein and fiber, and far superior to any supermarket loaf. For a free downloadable PDF of this recipe, check the link in the caption. Try it this weekend—you’ll never go back to store-bought bread!

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