I have been playing with bread recipes for months, trying to find a bread that my family liked that was high enough in protein for me to eat, as well. I know some of us can't eat bread, but I can eat the heck out of it, unfortunately. I have always been kinda famous (possibly only in my own mind, but I'm okay with that) for my buttermilk rolls, and it occurred to me that there might not be a lot of difference between baking with buttermilk and baking with Greek yogurt. That got me thinking, and experimenting...
So, here is my recipe for Yogurt Quinoa Bread. You can't taste the quinoa at all, and the yogurt just gives a little tang, kind of like sourdough. And for a special occasion, you could use all white bread flour, and it would still have 6 grams of protein per slice (but 146 calories and 27g of carbs, which is why I say special occasion). You could add nuts or seeds to this to make it even higher in protein.
I make mine in a bread machine, and I add the ingredients in this order:
1 cup nonfat Greek yogurt, warmed to room temp or a little warmer **
1/2 cup cooked Quinoa (not hot, let it cool first)
1 teaspoon salt
1 tablespoon butter (optional)
1 cup Atkins baking mix
1 cup whole wheat flour
1 cup oat flour
1 tablespoon sugar
1 tablespoon yeast
** Note: check the protein content in your Greek yogurt. It can vary widely, and some so-called Greek yogurts are just regular yogurt with gelatin added to thicken them. I use Fage, Chobani or Oikos, but Fage is my first choice. I buy it on clearance for 1/2 price and freeze it for later use in baking (freezing changes the texture, so it's not going to be good for everything, but it's fine for baking).
Mix all the ingredients on the dough cycle, then let it continue to rise for an extra 30 minutes. Punch down, place in loaf pan, and let rise for another 90 minutes. Bake at 350 degrees for 35-40 minutes.
Stats for one slice (1/20th of a loaf): 100 calories, 15g carbs, 8g protein, 7g iron
If I were going to make it without the bread machine, I would follow the instructions for a basic whole wheat bread recipe, using the yogurt mixed with Quinoa as my liquid, and adding 30 minutes to each rise.