Want a more filling bread without spending hours on it? Between traditional bread doughs which require a long resting time and the baguette bought at the supermarket, many people give up making their own homemade bread.
However, a culinary tip is a huge success among fans of a balanced diet: a quick mixture enriched with proteins, shaped like a baker’s loaf then baked for 45 minutes at 180°C.
Presented as “flourless and ready in just a few minutes”, this “healthy” preparation based on skyr and oat flakes is the ideal alternative for breakfast or a light dinner.
Why is this protein bread a game-changer for everyday life?
Unlike refined white bread, this bread is distinguished by an interesting nutritional density:
- A strong satiating power: Skyr (or thick white cheese) and eggs provide quality proteins that keep you satisfied for a long time and prevent cravings;
- Rich in fiber: Oatmeal provides complex carbohydrates and fiber essential for good transit and satiety;
- No refined wheat flour: This bread uses only whole grains, a real plus for those who want to reduce ultra-processed products;
- Adaptable: By opting for certified gluten-free oat flakes, this recipe becomes accessible to people with intolerances or sensitivities.
Its major advantage remains its disconcerting simplicity: no need to knead for a long time or wait for the dough to rise. We mix, we shape and the oven takes care of the rest!
The step-by-step recipe for quick skyr bread
To make this soft bread, combine the following ingredients:
- 300 g of Skyr (or thick white cheese);
- 250 g oatmeal;
- 2 eggs;
- 1/2 sachet of baking powder (baking powder);
- 1 pinch of salt;
- Optional: seeds (sesame, sunflower, squash) or crushed oilseeds.
The preparation steps are as follows. Pour the skyr, eggs, oat flakes, yeast and salt into a salad bowl. Mix with a spoon until you obtain a compact and homogeneous dough. Tip: for a finer crumb, you can mix the oat flakes in a blender beforehand. Place the dough on a baking sheet covered with parchment paper. Shape it into a baker’s loaf (or pour it into a cake mold). Make a few cuts with a knife on top and sprinkle with sesame seeds.
Bake for 45 minutes at 180°C, then let cool before eating.
Storage tips and ideas for tasting it
This protein bread is very easy to cut once cooled. To vary your daily pleasures, you can personalize the dough by adding chia seeds, flax seeds, walnut kernels or almond slivers.
As for tasting, it lends itself to all your desires:
- For breakfast: toasted in savory (avocado, poached egg) or sweet (almond puree, compote without added sour) sandwiches;
- At meal: as an accompaniment to soup, a large salad or garnished sandwich style with grilled vegetables.
It keeps perfectly for several days in the refrigerator in an airtight container and tolerates freezing very well once pre-sliced. Simply place a slice directly in the toaster to regain all its softness.