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Easy Homemade Bread Recipes to Support Cancer Nutrition

Updated: Jan 30

Homemade bread recipes for high protein cancer nutrition

By Meredy Birdi, Cancer Dietitian and Nutritional Therapist


In my cancer nutrition work, ultra-processed foods sometimes come up as something people are trying to make sense of, as part of a wider question about what’s safe to include and whether there are foods they should be avoiding.


It’s fair to say that some ultra-processed foods aren’t particularly nourishing - for example, they may be low in fibre and high in sugar, salt, or saturated fat. Relying on these heavily isn’t the most supportive approach for health. Others, however, have a very different nutritional profile and can add benefit to the diet. As with most things in nutrition, it’s always about context - particularly when energy, appetite, time, or capacity are limited.


During cancer treatment and recovery, nutrition needs to be realistic, nourishing, and sustainable.


In a recent workshop, this led to a conversation about the enjoyment of making things from scratch when it feels doable - not as something anyone should be doing, but as something some people enjoy doing, when they have the energy for it. Homemade bread came up as a good example. It can be simpler than many people expect, and it offers a practical way to add fibre, protein, and plant variety into your diet.


With that in mind, here are three bread recipes you might like to try. The cottage cheese bread is perfect for boosting protein intake, the Nordic-style super seedy bread is fantastic for fibre and plant diversity, and soda bread is a personal favourite of mine - quick and easy to make!

 

Three simple homemade bread recipes to support cancer nutrition during treatment and recovery

 

  1. Cottage cheese bread

By Rhitrition

 

MAKES: 1 LOAF

PREP TIME: 10 MINUTES

COOKING TIME: 60 MINUTES

DIFFICULTY: EASY

 

Ingredients

  • 200g oats

  • 300g cottage cheese

  • 50g pumpkin seeds

  • 2 tbsp flax seeds

  • 1/4 tsp salt

  • 2 eggs

 

Method

  1. Mix all the ingredients together in one bowl.

  2. Shape as a bread in a baking tray lined with parchment paper.

  3. Bake for 60 minutes at 180C.

 



  1. Nordic style super seedy & nutty loaf with figs

By The Gut Health Doctor

 

Ingredients

  • 400g of porridge oats (we used Bio & Me Super Seedy & Nutty Porridge)

  • 3 tbsp ground flaxseed

  • 2 tbsp chia seeds

  • 6 soft dried figs roughly chopped (optional)

  • 6 eggs

  • ¼ cup extra virgin olive oil

 

400g from list below (mixed)

  • Walnuts roughly chopped

  • Hazelnuts roughly chopped

  • Almonds roughly chopped

  • Linseeds

  • Poppy seeds

  • Sesame seeds

  • Pumpkin seeds

  • Sunflower seeds

  • Hemp seeds

 

Method

  • In a large mixing bowl add all the dry ingredients and stir to combine. In a separate bowl whisk the eggs and extra virgin olive oil.

  • Add the eggs to the dry ingredients and mix thoroughly until combined.

  • Add the mix to a lightly oiled loaf tin and push the mix down to compact. Place the loaf on the bottom shelf of a cold oven and turn on to 180°C fan. Cook for 60 minutes.

  • Remove from the oven and allow to cool completely before turning out. You may need to run a knife around the edges to remove.

  • Slice into thin slices 3-5mm thick, serve with nut butters, chia jam, yogurt and berries, cream cheese, smoked salmon, and dill. Or you can toast and serve with cheese and dried fruits.

 

 

 

  1. Irish soda bread

By BBC Good Food

 

Total time: 55 mins (Takes 45 – 55 minutes)

Easy

Makes: 1 loaf

 

Ingredients

  • 250g plain white flour

  • 250g plain wholemeal flour

  • 100g porridge oats

  • 1 tsp bicarbonate of soda

  • 1 tsp salt

  • 25g butter cut in pieces

  • 500ml buttermilk

 

Method

1.    Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.

2.    Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.

3.    Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices – or simply slice across. Eat very fresh.

 



Last updated: January 2026.


This information is provided for general guidance and is not a substitute for individual medical or dietetic advice.

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