Multigrain Protein Bread

• servings: 12 servings
• active time: 15 minutes
• total time: 4 hours 30 minutes

Ingredients

3 large egg whites or 2 whole large eggs, plus lukewarm water as needed

1 cup (227g) cottage cheese

2 tablespoons (42g) honey

1 3/4 teaspoons (10g) table salt

3 cups (360g) King Arthur Unbleached Bread Flour

1 1/4 cups (113g) old-fashioned rolled oats or 1 cup (113g) King Arthur Rolled Oats

1/2 cup (74g) King Arthur Harvest Grains Blend*

2 tablespoons (28g) unsalted butter, at room temperature

2 teaspoons instant yeast

1/4 cup (40g) pumpkin seeds, raw; optional

lightly beaten large egg white, for brushing

King Arthur Harvest Grains Blend, for sprinkling

Directions

Place the egg whites or eggs in a liquid measuring cup. Add additional lukewarm water to reach 3/4 cup (or 180g total weight of egg and water).

Add all of the ingredients except for the 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 the speed to medium until the dough is pulling away from the sides of the bowl and is slightly sticky, 5 to 7 minutes. Add the pumpkin seeds, if using, and mix until incorporated.

Transfer the dough to a greased bowl or container (a 2-quart dough-rising bucket works well), cover, and let rise until doubled in size, 1 1/2 to 2 hours.

Transfer the dough to a clean work surface. If it’s too sticky to handle, dust it lightly with flour, but resist adding any more than necessary, and use a bench knife or bowl scraper to help release the dough and move it on the surface. Gently stretch the dough to 1"-thick rectangle that's roughly 9" x 7" in size, then roll the dough into a 9" log, pinching the seams together.

Gently place the shaped loaf in a greased 9" x 5" loaf pan and cover loosely with lightly greased plastic wrap. Allow the bread to proof in a warm spot for 60 to 90 minutes, until it's 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 your oven to 375°F with a rack in the center.

If desired, gently brush the surface of the loaf with lightly beaten egg white and sprinkle with a few pinches of Harvest Grains Blend. With a sharp knife or lame, score the loaf: Make a deep slash (about 1/2" deep) down the length of the loaf.

Bake the bread 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 of the loaf when measured with a digital thermometer.

Remove the bread from the oven, tip the loaf out of the pan onto a wire rack, and cool completely before slicing.

Storage information: Store the protein bread in a plastic bag at room temperature for up to 4 days; freeze the sliced bread in an airtight bag or container for up to 2 months.

Notes

Very quick & good. Made with trailblazer 3.11.2026. try more whole wheat and sourdough discard

Nutrition

• Serving Size: 1 slice (88g)
• Calories: 230
• Total Fat: 5g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 40mg
• Sodium: 400mg
• Total Carbohydrate: 37g
• Dietary Fiber: 3g
• Total Sugars: 4g
• Protein: 11g