no-knead protein bread
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Low Fat Lotus Protein No-Knead Bread

November 18, 2025 /
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This bread is pretty amazing.
If you love a classic no-knead loaf but want a version with slightly improved macros, this recipe will give you a beautiful, rustic, very bready loaf with just a touch more protein.

By adding nonfat Greek yogurt to the dough, you get that signature moist crumb you often see in protein breads — but without compromising the classic artisan texture. The yogurt brings a gentle tang, a tender interior, and a wonderfully crisp crust.

My favorite method is to shape the dough in a lightly sprayed Pyrex bowl and then turn it out onto parchment before baking. This version shines when baked on a pizza stone with a steam pan — the results are absolutely stunning, with a dramatic rise and glossy crust.

But if you prefer something easier and more streamlined, the Dutch oven method works beautifully too. It produces a gorgeous, consistent loaf with far less fuss.

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Low Fat Lotus Protein No-Knead Bread

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A higher-protein, low-fat spin on classic artisan-style no-knead bread. Soft, tender, and blood-sugar-friendly.

Ingredients

  • 450 g all-purpose flour
  • 150 g nonfat Greek yogurt
  • 300 –330 g water
  • 21 g honey
  • 12 g kosher salt
  • 3 g instant yeast (SAF Gold preferred)

Instructions

  1. In a large bowl, mix the yogurt, water, and honey until smooth.
  2. Add flour, salt, and yeast. Stir until a shaggy dough forms.
  3. Cover and rest 1 hour. I put mine in the oven with the light on for stable warmth.
  4. After an hour, perform 4 rounds of stretch and fold. To do this, wet your fingers and take 1 side of the bread and pull it up, stretch it and fold over, turn the bowl 1/4, repeat, do this to all 4 sides. Cover bowl and do it again in 30 minutes. I keep mine in the oven with the light on. You can do it on your counter with a towel covering it.
  5. After 1.5 hours completing 4 stretch and folds, shape dough into a ball. Use pan spray to coat a large bowl that will become the shape of your bread. Cover with plastic. Allow to proof for another hour as you preheat your oven.
  6. You can bake in a Dutch oven or turn it out onto parchment and bake on a pizza stone.
  7. Preheat oven to 500°F with Dutch oven inside or pizza stone. Create a steam pan by filling an roasting pan with water and a kitchen towel. Place the steam pan below the stone. You will only need this if you are using the stone. The covered Dutch oven steams the bread naturally.
  8. After an hour or so of preheating, place the parchment with the dough into the Dutch oven or on the stone. Be careful. If using the pizza stone, use a peel to allow the parchment with the dough to carefully slide onto the stone. Then reduce the heat to 450°F, bake 25 minutes covered if using the pot.
  9. After 25 minutes, you can remove the lid, if using, and bake 25 minutes with the oven door cracked. I use a wooden utensil to prop the door open.
  10. Remove carefully and allow to fully cool for best results.

Notes

  • Yogurt + water equals the original hydration level of the classic no-knead recipe.

  • This version doubles the protein without sacrificing the airy artisan crumb.

  • Perfect for low-fat, high-protein meals or blood-sugar-friendly sandwiches.

 

Adapted from “No-Knead Bread” by Taste of Artisan.

Katie Soussi is the creator of Low Fat Lotus, where she shares her lived experience with Type 2 Diabetes and her gentle, low-fat, blood-sugar-friendly cooking. After years of exploring every dietary philosophy from Starch Solution to keto to pro-metabolic eating, she now focuses on simple, nourishing meals that support stable energy and balanced blood sugar. She lives in South Carolina with her husband and her beloved animals.