5-Minute High Protein Bread (24g Protein)

Learn how to make a hearty, satisfying, large slice of high-protein bread in 5 minutes, start-to-finish, with 2 ingredients!

Straightforward 2-Ingredient High Protein Bread

I have never made a slice of bread quite like this.

And I am willing to guess you have never made one quite like it, either.

This 5-minute high protein bread is hearty, filling, and genuinely satisfying, with the taste and texture of a sturdy piece of whole grain bread. Except…there are no grains here. No flour, no yeast, no oil, no eggs, no dairy, no gluten, no nuts, no added sugar, and no baking powder or baking soda, either.

Justtwo pantry ingredients,water, a microwave, and roughly five minutes. (Note: I have instructions for using a traditional oven, and air fryer, too).

The result is one large, satisfying slice of bread with24 grams of proteinand12 grams of fiber.It is fast becoming the bread I rely on when I need something fast, frugal, nourishing, and endlessly useful: a slice I can toast, top, pack, snack on, or turn into a quick meal.

It is wonderful with savory toppings, like avocado, hummus,pumpkin seed scramble, tomato, or vegan butter. It is just as good with sweet toppings, like jam, nut or seed butter, apple slices, cinnamon, or a drizzle of maple syrup. It can be eaten warm, made ahead, toasted later, and used in all the ways a good piece of hearty bread should be used.

The secret is a humble, old-school vegetarian ingredient that has been sitting in plain sight for decades. It is inexpensive, shelf-stable, packed with protein, and wildly underappreciated.

In this recipe, it becomes bread!

The Secret Ingredient: TVP

The mystery ingredient is TVP, ortextured vegetable protein. It may not sound glamorous, but it is one of the most useful, frugal, high-protein pantry ingredients you can keep on hand.

TVP is a shelf-stable plant protein made from soy. It is usually sold as dry granules or small pieces, and when soaked in hot water or broth, it softens into a chewy, tender texture that works well as a frugal meat substitute in chili, tacos, pasta sauces, soups, and casseroles.

But TVP can do much more than stand in for ground meat! Because it is inexpensive, pantry-friendly, and packed with protein, I have been experimenting with new ways to use it in high-protein baking. Like this memorable bread slice .

Why You’ll Love This 5-Minute High Protein Bread

• It is incredibly high in protein.One large slice has 24 grams of plant-based protein, making it a satisfying option for breakfast, lunch, snacks, or anytime you need something quick and substantial.
• It is high in fiber, too.Each serving has 12 grams of fiber, so this bread is not just high-protein. High fiber means it is hearty, filling, and sustaining.
• It is made with 2 pantry ingredients.All you need are two plain, shelf-stable ingredients, plus water and an optional pinch of salt, to make a large, fresh slice of bread, in minutes.
• It is ready in about 5 minutes.No mixing bowls of dough, no rising, no oven, and no waiting. Stir, shape, microwave, and your bread is ready.
• It tastes like hearty whole grain bread.Despite being grain-free and flourless, this bread has a soft, sturdy texture and a warm, wholesome flavor that makes it satisfying with both sweet and savory toppings.
• It is especially frugal.The main ingredient is an inexpensive, old-school vegetarian staple that deserves a comeback. It is shelf-stable, versatile, and packed with protein.
• It is allergy-friendly.This recipe is vegan, gluten-free, grain-free, nut-free, yeast-free, oil-free, egg-free, dairy-free, and added sugar-free.

Ingredients for 5-Minute High Protein Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

You only need two main ingredients to make this hearty, high-protein bread:

• TVP:Short for textured vegetable protein, TVP is the protein powerhouse in this recipe. It is inexpensive, shelf-stable, straightforward to find, and one of my go-to frugal pantry ingredients. In this bread, it gives structure, heartiness, and a remarkable amount of plant-based protein.
• Flaxseed meal:Flaxseed meal helps bind the bread, while also adding fiber, tenderness, and a subtle whole-grain flavor. Be sure to use flaxseed meal, not whole flaxseeds, so it blends smoothly into the dough.

You will also needboiling waterto mix the dough. I use filtered tap water, but any drinking water will work.

I also like to add apinch of saltto bring out the flavor of the bread. It is optional, so feel free to omit it if you prefer.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• Step One: Mix the dough.In a small bowl, whisk together the dry TVP, flaxseed meal, boiling water, and optional salt until completely blended. The mixture will thicken quickly as the flaxseed meal absorbs the water.
• Step Two: Shape the bread.Scoop the mixture onto a microwave-safe plate or dish. You can also place it on a silicone baking mat or a piece of parchment paper set on a microwave-safe plate. Flatten and shape the mixture into a 5-inch (12.5 cm) square.
• Step Three: Microwave.Microwave on HIGH for 4 minutes, or up to 4 minutes and 30 seconds, depending on your microwave, until the bread is just set. The center may still look or feel slightly soft, but it will continue to firm as the bread cools. (see notes for baking in oven or air-fryer)
• Step Four: Cool.For the reliable texture, carefully transfer the bread to a cooling rack and let it cool slightly, or completely. This helps the slice firm evenly from edge to center.
• Step Five: Enjoy.Enjoy the bread warm, at room temperature, chilled, or toasted, with or without toppings.

Taste and Texture of 5-Minute High Protein Bread

This tastes a hearty piece of whole grain bread!!! It has a warm, toasty, lightly nutty flavor from the flaxseed meal, with grain-like depth (akin to wheat and oats) from the TVP.Key here: It does not taste “beany,” grassy, or strange . The flavor is mild enough to work with both sweet and savory toppings.

The texture is sturdy, satisfying, and bread-y, with a pleasantly hearty crumb (but it is not at all crumbly). It is not light and fluffy like sandwich bread, and it is not meant to be. Think of it more as a dense, rustic, high-protein toast: tender enough to bite into easily, firm enough to hold toppings, and substantial enough to feel like a real meal or snack.

Topping Ideas

I LOVE this bread with so many different topping combinations, both at room temperature, warm, or toasted as a dense, rustic, high-protein toast. It is a reliable base for both sweet and savory toppings. Here are some ideas.

• Nut or seed butter:peanut butter, almond butter, cashew butter,sunflower seed butter,pumpkin seed butter, or tahini
• Jam, preserves, or marmalade:berry jam, apricot preserves, fig jam, orange marmalade, or chia jam.
• Vegan butter:plain, classic, and especially good on warm or toasted bread
• Vegan cream cheese:plain (see my straightforward recipe here) or flavored, with herbs (like myVegan Boursin), fruit, or a drizzle of maple syrup
• Hummus:plain (try my oil-free version here),roasted red pepper hummus, garlic, lemon, or any go-to variety
• Avocado:mashed or sliced, with salt, pepper, lemon juice, or chili flakes
• Open-faced sandwich toppings:tomato, cucumber, sprouts, roasted vegetables,chickpea scramble, tempeh bacon, or chickpea salad
• Sweet extras:date caramel, sliced banana, berries, apple slices, cinnamon, maple syrup, or a sprinkle of hemp seeds

How to Make This Protein Bread in the Oven or Air Fryer

The microwave is the fastest way to make this bread, but you can also bake it in a traditional oven or air fryer. All of the methods work beautifully.

• Traditional Oven Method:Shape the bread as directed, but place it on a baking sheet. You can line the baking sheet with parchment paper or a silicone baking mat, or bake the bread directly on the sheet. Bake in a preheated350°F (180°C) ovenfor20 minutes. Carefully slide a spatula underneath the bread and turn it over. Bake for10 to 15 minutes longer, until the bread feels firm but is not crisp. The bread will continue to firm as it cools.
• Air Fryer Method:Preheat the air fryer to350°F (180°C). Shape the bread as directed on a parchment paper liner made for the air fryer. Air fry for15 minutes. Carefully turn the bread over and air fry for8 to 12 minutes longer, until firm but not crisp. Let cool slightly before eating, or cool completely for the firmest texture.

Expert Tips for Success

• Measure the TVP by weight.Different brands of TVP can vary in density, so weighing it will give you the most accurate and consistent results. If you do not have a kitchen scale, check the package and use its gram or ounce measurement to translate the amount into cups or tablespoons.
• Do not microwave too long.Stop microwaving before the bread becomes hard. The center may still seem slightly soft when the bread is done, but it will continue to set and firm as it cools.
• Start with the minimum microwave time.Microwaves vary in power, so begin with the shorter time given in the recipe, then add more time only as needed. Some microwaves may take a little longer than others.
• Shape the bread evenly.Try to make the slice a uniform thickness from edge to edge so it cooks evenly and firms at the same rate.

Ingredient Substitutions

• Ground chia seeds:You can replace the flaxseed meal with an equal amount of ground chia seeds. The bread will still bind well, though the texture may be slightly different.
• Nondairy milk:You can replace the boiling water with an equal amount of nondairy milk, such as almond milk, soy milk, oat milk, or cashew milk. Heat the milk until just boiling, then use it as directed in the recipe.

How to Store the 5-Minute High Protein Bread

Store the cooled bread slice in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.