High Protein Olive Sourdough Bread
Elevate your homemade bread game with this High Protein Olive Sourdough Bread recipe, a healthier twist on a classic artisan loaf! Packed with the nutty flavor of whole wheat flour, the richness of olive oil, and the savory bite of black olives, this bread also boasts an extra protein boost thanks to unflavored whey protein powder. Perfect for fitness enthusiasts and bread lovers alike, this recipe combines the tangy complexity of a slow-fermented sourdough starter with the nourishing benefits of high-protein ingredients. With its airy crumb, chewy crust, and bursts of briny olive goodness, this loaf is ideal for sandwiches, toasts, or simply enjoyed on its own. Follow the step-by-step guide to master the art of stretch-and-folds, overnight proofing, and baking in a Dutch oven to achieve bakery-quality results right in your kitchen!
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Recipe Information
Ingredients
- 350 g All-purpose flour
- 150 g Whole wheat flour
- 50 g Whey protein powder (unflavored)
- 150 g Active sourdough starter
- 350 ml Water
- 10 g Salt
- 25 ml Olive oil
- 100 g Black olives, pitted and sliced
Instructions
In a large bowl, whisk together the all-purpose flour, whole wheat flour, and whey protein powder.
Add the active sourdough starter and water to the dry ingredients. Mix using a spoon or your hands until a shaggy dough forms.
Cover the bowl with a damp cloth and let it rest for about 30 minutes to allow the flour to absorb the water (autolyse).
After resting, add the salt and olive oil to the dough. Mix well until fully combined.
Turn out the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Incorporate the sliced black olives into the dough. Knead gently to distribute the olives evenly without squishing them.
Return the dough to the bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours, or until it doubles in size.
Every hour during the rise, perform a set of stretch-and-folds to strengthen the dough. To do this, gently stretch one side of the dough up and fold it over itself. Repeat for all four sides.
Once the dough has doubled, turn it out onto a floured surface and shape it into a round or oval loaf. Transfer it to a well-floured banneton or proofing basket.
Cover the dough and let it proof in the refrigerator overnight, or for at least 12 hours, to develop flavor.
Preheat your oven to 450°F (232°C). Place a Dutch oven inside to heat up for about 30 minutes.
Carefully remove the hot Dutch oven and place a piece of parchment paper inside. Gently transfer the proofed dough onto the parchment, score the top with a sharp knife, and cover with the lid.
Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 20 minutes, or until the bread is golden brown and has a hollow sound when tapped.
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 4809 mg | 209% | |
| Total Carbohydrate | 402.5 g | 146% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 3.2 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 1313 mg | 28% | |
*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.
