This 2 Ingredient Bread is soft, fluffy with a crispy crust high in protein bread. No yeast, no kneading, one bowl recipe with 6 grams of protein per slice. Perfect for toast, sandwiches or warm from the oven!
My Greek yogurt bread made with Greek yogurt is a reader favorite. It’s higher in protein, but if all you’ve got is regular yogurt, this simple 2 ingredient bread is a great alternative!
And if all you have is cottage cheese, try this high in protein cottage cheese bread. It has a nice crust and little pockets of melty cheese.
Why You’ll Love This Recipe
- Acts like regular bread: Soft, fluffy, and sturdy enough to slice, toast, and enjoy just like classic bread.
- 2 ingredients: Just yogurt and self-rising flour is all it takes to whip up fresh, homemade quick bread.
- Easy to make: No kneading, no rise time, no bread-making experience needed!
- 6 grams of protein: Higher in protein than store-bought bread, also cheaper.
Ingredients for 2 Ingredient Bread
- Plain yogurt: Has to be regular yogurt, not Greek. I have tested this recipe with 2% yogurt and 3.5% yogurt. It will need different amount of flour listed in the recipe. I haven’t tried 0% or 1%, I assume it will need a bit less flour since it is more thick.
- Self-rising flour: Allows us to omit baking powder and salt making this a true 2 ingredient recipe. You can use a combination of all-purpose flour, baking powder, and salt instead, just refer to the notes on the recipe card for measurements.
How to Make Bread with 2 Ingredients
Preheat oven to 350 F and line a 9×5 loaf pan with parchment paper and spray with cooking spray.
- Make the dough: In a large bowl, mix the yogurt and flour with a spatula until a dough forms. Scoop it into your loaf pan and smooth out the top.
- Bake: Bake at 350 F for 60 minutes, or until the top is lightly browned and a toothpick comes out clean.
- Cool: Let the bread sit for 5 minutes, then transfer to a wire rack for another 25 minutes.
- Slice: Use a serrated knife to cut into 10 slices.
Tips for Best Results
Here are my trusty tips for making the best bread with plain yogurt.
- Don’t use Greek yogurt: Regular yogurt adds more liquid to the dough. Greek yogurt is thicker and contains less moisture, so it bakes differently. If that’s what you have on hand, make my Greek yogurt bread recipe instead.
- Use 2% or 3.5% yogurt: It has to be regular plain yogurt. Different fat % calls for different amount of flour.
- Amount of flour will differ: Default recipe measurements below are listed for 2% yogurt. In notes, you can find 3.5% yogurt adjustments.
- Measure flour correctly: Spoon the flour into your measuring cup, then level it off with a knife. Scooping directly from the bag throws off the measurement.
- Self-rising flour substitution: Mix 3 cups all-purpose flour, 1 1/2 tablespoons baking powder, and 3/4 teaspoon salt.
Variations
- Herb and garlic: Add a teaspoon of dried herbs, like rosemary or thyme, and a pinch of garlic powder to the dough.
- Cheese: Mix in up to 1/3 cup of shredded cheddar, Parmesan, or your favorite cheese for a cheesy loaf.
- Seeds and nuts: Stir in sunflower seeds, chia seeds, or chopped nuts for added crunch and nutrition.
- Dried fruit: Toss in 1/3 cup of raisins, cranberries, apricots, blueberries, dates or figs for a sweet little surprise.
- Seeds and seasoning: Add a sprinkle of sesame seeds or everything bagel seasoning on top of the bread before baking.
Serving Suggestion
Serve as a toast, in a sandwich, or with your favorite toppings! My latest favorite is a creamy cottage cheese chicken salad sandwich, seriously delicious and super satisfying!
You can also toast it with butter or spread on some peanut butter and jelly, whip up some avocado toast, pile on your favorite toppings, dunk it in soups and stews or serve with any pasta dish. It really does act just like regular bread.
How to Store
Store: Wrap the loaf in a linen towel and store in a cool, dry place for up to 2 days, then move to an airtight container for another 2 days.
Freeze: Let the bread cool completely, then place it in a gallon-sized Ziploc bag, squeezing out as much air as possible. Keep in the freezer for up to 3 months and when ready to eat, thaw on the counter for a few hours or overnight.
FAQs
Technically yes but I have not tried. If you decide to, stick to 2% or 3.5% fat and adjust dough consistency if necessary. It should be sticky but not too wet like pourable or dry like you could knead it.
Only if you know its fat % or can adjust the dough consistency to what it should be. Please see tips above.
Maybe but I haven’t tried. You will have to turn it into self-rising flour and adjust for the dough consistency (see tips above).
More High Protein Bread Recipes
- Cottage cheese flatbread
- Greek yogurt bagels
- Greek yogurt biscuits
- Cottage cheese bagels
- Cottage cheese biscuits
2 Ingredient Bread
Equipment
Ingredients
- 1 3/4 cups + 2 tablespoons 2% plain yogurt, not Greek (see notes)
- 3 cups self-rising flour
- Cooking spray, I use Misto
Instructions
- Preheat oven to 350 F, line 9×5 loaf pan with parchment paper and spray with cooking spray.
- In a large bowl, add yogurt and flour, mix with a spatula until combined. Transfer to previously prepared loaf pan and level.
- Bake for 60 minutes or until toothpick inserted in the center comes out clean and top is lightly browned.
- Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool off for another 25 minutes.
- Using serrated knife, cut into 10 slices and enjoy with your favorite toppings or in a sandwich.
Notes
- Store: Keep in a cool dry place wrapped in linen towel for up to 2 days, then transfer to an airtight container for up to 2 more days.
- Freeze: Bake and cool completely. Place in a Ziploc gallon size plastic bag, let out as much air as possible and freeze for up to 3 months. Thaw on a counter for 3 hours or overnight.
- For 3.5% yogurt: Use 2 cups 2 tablespoons of whole milk yogurt with 3 cups of self-rising flour. Bake time is the same.
- Measure flour correctly: Use scoop and level method to measure flour or kitchen scale going by my weight indicated in the recipe.
- Self-rising flour substitution: You can use 3 cups all-purpose flour, 1 1/2 tablespoons baking powder, and 3/4 teaspoon salt. I have not tried this recipe with all-purpose gluten-free flour but you may wing it if you are an intermediate baker.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was incredible! Easy to make . I used Yoplait Yogurt 15 strawberry flavored . My husband loved it!
Thank you for this recipe
So happy you loved it! Using strawberry Yoplait sounds delicious—glad it was a hit with your husband too!