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NEW Protein Bread Mix - 6 Australian Seeds
sandwich brightnutritional info6 Australian Seeds Protein Bread Mix in a bowlbread mix

Protein Bread Mix – 6 Australian Seeds

A wholesome and nutritious seeded gluten free loaf, perfect for yummy sandwiches! 95% less carbs than regular wholegrain breads#

So how does it taste? Pretty damn good. We modelled the taste off our favourite soy and linseed loaves and we think you’re going to love it. It holds together well and is perfect for sandwiches.

✅ High Protein – Each serve of 6 Australian Seeds has 15g of Protein
✅ Low Carb – Just 1.6g of carbs per serve!
✅ Gluten Free – All our products are 100% Gluten Free

#Per serve average of Helga’s Mixed Grain, Wholemeal, Bürgen Soy-Lin. Data: 29/04/15.

$ 12.00


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To bake 1 loaf you will need:

  • 1 ¾ cups of water (440ml)
  • 2 whole extra large eggs or 100ml egg whites
  • 1 tablespoon of white vinegar (20 ml)

Prepare – Preheat a fan forced oven to 180°C and line a small loaf tin1 with baking paper.

Mix – Empty contents of this pack into a large bowl. In a separate bowl, whisk together water, eggs and vinegar. Pour the wet mix into the dry mix and gently fold until just combined2.

Pour – Pour the mixture into your lined loaf tin. Use a spatula to ensure no mixture is wasted. Spread out the mixture and sprinkle with your favourite seeds.

Bake – Place on the top shelf of pre-heated oven and bake for 30 minutes, then rotate tin and bake for 30 minutes more3. After baking, remove from tin and place on cooling rack for 2 hours.

Chill & Slice – For best results refrigerate your loaf overnight before slicing with a sharp serrated bread knife.

Storage – Bread must be stored in the fridge (for up to 5 days) or the freezer in sandwich bags (for up to 3 months).

3 Quick tips for the Perfect Loaf

  1. We recommend using a loaf tin measuring 9 cm x 20 cm. A larger tin will result in a wider, but not as tall loaf.
  2. Don’t use electric mixers or over-mix the mixture, this will prevent the bread from rising properly.
  3. All ovens are unique. If in doubt, cook for another 10 min.

Quality Australian Ingredients

Golden flaxmeal, lupin, whey protein, Australian grown seeds ((18%) pepitas, linseeds, poppy seeds, sunflower seeds, chia seeds, and black wattle seeds), sesame seeds, almond meal, coconut flour, kibbled sunflower, pea protein, gluten free baking powder (bicarb soda, cream of tartar), natural flavour (plant extract), salt


?? Made with love in Sydney, Australia from over 90% Australian Ingredients

#Per serve avg. of Helga's Mixed Grain, Wholegrain, and Burgen Soy-Lin. Data 27/02/17.

Nutritional Information

Servings per package: 10.
Serving size: 2 slices (85g when prepared as directed)
Typical Values per serve per 100 g (mix)
Energy value 517 kJ (124 Cal) 1417 kJ (339 Cal)
Protein, total 15.1 g 39.9 g
- Gluten 0 mg 0 mg
Fat, Total 4.9 g 14.2 g
- Saturated 0.8 g 2.3 g
Carbohydrate 1.6 g 4.5 g
- Sugars 1.1 g 3.1 g
- Added sugars 0 g 0 g
Dietary fibre 9.9 g 28.3 g
Sodium 208 mg 544 mg

^Nutritional values are based on using egg whites and are averages only – subject to seasonal variation. This product is gluten free when prepared as directed using other gluten free ingredients.

Is Protein Bread - 6 Australian Seeds hard to make?
No, simply add water & eggs. Mix, Pour & Bake.

Do I need a Bread Maker?
No. You only need a mixing bowl and a loaf tin measuring approximately 9cm x 9cm x 24cm.

What size bread tin do I need?
We recommend 9cm x 9cm x 24cm, however you can use any loaf tin – your bread may be a slightly different shape but the nutrition and taste will be the same.

Is Protein Bread Mix - 6 Australian Seeds gluten free?
Yes, Protein Bread Mix - 6 Australian Seeds is gluten free. Please ensure a clean preparation area when you’re baking your Protein Bread.

Can I freeze Protein Bread - 6 Australian Seeds?
Yes you can! Once baked and allowed to cool, pre-slice your loaf, then freeze in individual portions. Remove as required and thaw in the fridge, Protein Bread - 6 Australian Seeds lasts for up to 6 months in the freezer.

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