| Recipe

If you’re looking for a wholesome, protein-packed bread without flour, yeast, or complicated techniques, this High-Protein Seeded Jar Bread is a recipe you’ll want to make again and again. Packed with nutrient-dense seeds, eggs, and creamy Greek yogurt, it delivers a hearty texture and satisfying flavor in every slice.

This healthy seed bread is naturally low carb, gluten-free, and loaded with fiber, healthy fats, and protein. The combination of sunflower seeds, pumpkin seeds, flaxseeds, and chia seeds creates a rustic loaf that’s perfect for breakfast, sandwiches, or an afternoon snack.

Best of all, it comes together in one bowl with minimal prep, making it a fantastic meal prep staple for busy weeks.

Look at the Recipe

Dense, hearty texture packed with crunchy seeds throughout
High in protein, fiber, and healthy fats for lasting energy
Naturally gluten-free and perfect for meal prep

Ingredients Needed

For the Seeded Bread

2 cups mixed seeds (sunflower seeds, pumpkin seeds, flaxseeds, and chia seeds)
3 large eggs
1/2 cup plain Greek yogurt or cottage cheese
1/2 tsp baking soda (optional, for a lighter texture)
Pinch of sea salt

Optional Add-Ins

1 tbsp everything bagel seasoning
1 tsp dried rosemary or thyme
2 tbsp hemp hearts for extra protein

How to Make Our High-Protein Seeded Jar Bread

Preheat your oven to 350°F (175°C). Lightly grease a small loaf pan or line it with parchment paper.
Combine the mixed seeds, baking soda, and sea salt in a large mixing bowl.
Whisk the eggs and Greek yogurt together in a separate bowl until smooth.
Pour the wet ingredients into the seed mixture and stir thoroughly until everything is evenly combined.
Let the mixture rest for 5 minutes. The chia and flaxseeds will begin absorbing moisture, creating a thicker batter.
Transfer the mixture into the prepared loaf pan and smooth the top with a spatula.
Bake for 30–35 minutes, or until the loaf feels firm and a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve once fully cooled for the best texture.

Storage & Serving Suggestions

Store the bread in an airtight container in the refrigerator for up to 5 days.

For longer storage, slice and freeze individual portions for up to 3 months. Toast directly from frozen for a quick breakfast or snack.

This seeded bread is delicious topped with avocado, nut butter, cottage cheese, smoked salmon, or eggs for an extra high-protein meal.

Tips & FAQs

Can I make this bread dairy-free?

Yes. Replace the Greek yogurt or cottage cheese with a thick unsweetened almond or coconut yogurt.

Why let the batter rest before baking?

The flaxseeds and chia seeds absorb moisture and help bind the loaf together, improving texture.

Can I add more protein?

Absolutely. Add 2 tablespoons hemp hearts, 1 scoop unflavored protein powder, or use cottage cheese instead of Greek yogurt.

Is this bread keto-friendly?

Yes. The ingredients are naturally low in carbohydrates and high in healthy fats and fiber.

Why is my bread crumbly?

Make sure the batter is thoroughly mixed and allow the loaf to cool completely before slicing.