High Protein Multigrain Sourdough
Elevate your artisanal baking skills with this High Protein Multigrain Sourdough recipe – the perfect fusion of wholesome nutrition and irresistible flavor! This hearty loaf balances the tangy complexity of a traditional sourdough starter with the rich, nutty textures of whole wheat, oat, and quinoa flours. Packed with chia, sunflower, and pumpkin seeds, it delivers a protein boost and a satisfying crunch in every slice. Crafted through time-honored techniques like autolyse and stretch-and-fold, this recipe yields a crusty, golden exterior and a tender, airy interior. Ideal for boosting energy or creating gourmet sandwiches, this recipe is a must-try for health-conscious bread lovers and sourdough enthusiasts. Start your sourdough journey today with this nutrient-dense multigrain masterpiece!
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Recipe Information
Ingredients
- 100 g sourdough starter
- 350 ml water
- 1 tbsp honey
- 150 g whole wheat flour
- 150 g bread flour
- 50 g oat flour
- 50 g quinoa flour
- 2 tbsp chia seeds
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 10 g salt
Instructions
In a large bowl, combine the sourdough starter, water, and honey. Stir until the honey is fully dissolved.
Add the whole wheat flour, bread flour, oat flour, and quinoa flour to the mixture. Stir with a wooden spoon until a shaggy dough forms.
Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flour to absorb the water (autolyse).
After 30 minutes, add the salt to the dough and mix well until incorporated.
Incorporate the chia seeds, sunflower seeds, and pumpkin seeds into the dough, mixing until evenly distributed.
Perform a series of stretch and folds: With wet hands, grab one side of the dough, stretch it upward, and fold it over the dough. Rotate the bowl a quarter turn and repeat until you've gone around the bowl four times.
Cover the dough again and let it rest in a warm place for 3 to 4 hours, performing a set of stretch and folds every 30 minutes during the first 2 hours.
Once the dough has increased in size and appears bubbly, gently shape it into a round loaf. Place the loaf into a well-floured proofing basket.
Cover the loaf and place it in the refrigerator to proof overnight, or for at least 12 hours.
Preheat your oven to 230°C (450°F) and place a Dutch oven inside to heat up for about 30 minutes.
Remove the Dutch oven from the oven and carefully transfer the dough onto a piece of parchment paper. Score the top of the loaf with a sharp knife.
Carefully lower the parchment paper and dough into the Dutch oven. Cover with the lid and bake for 20 minutes.
Remove the lid and bake for an additional 20 minutes or until the crust is deep brown and crisp.
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3967 mg | 172% | |
| Total Carbohydrate | 331.1 g | 120% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 19.5 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1645 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
