High Protein Sourdough Slices
Elevate your bread game with these High Protein Sourdough Slices, a hearty and nutritious twist on traditional sourdough! This recipe combines the tangy flavor of a bubbly sourdough starter with the goodness of whole wheat, bread, and chickpea flours, while Greek yogurt adds a creamy richness and protein boost. Packed with pumpkin, sunflower, and chia seeds, these slices are not only loaded with wholesome ingredients but also offer a delightful crunch in every bite. Perfect for meal prep, this recipe features a cold fermentation process for enhanced flavor and texture, plus it's baked to golden perfection for a crisp crust. Whether topped with avocado, nut butter, or enjoyed plain, these protein-packed sourdough slices are ideal for healthy snacking or fueling your day.
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Recipe Information
Ingredients
- 120 grams Sourdough starter (active and bubbly)
- 200 grams Whole wheat flour
- 200 grams Bread flour
- 50 grams Chickpea flour
- 100 grams Greek yogurt (plain, full-fat or low-fat)
- 300 milliliters Warm water
- 10 grams Salt
- 30 grams Pumpkin seeds
- 30 grams Sunflower seeds
- 15 grams Chia seeds
- 10 grams Olive oil
Instructions
In a large mixing bowl, combine the sourdough starter, whole wheat flour, bread flour, and chickpea flour.
Add the Greek yogurt and warm water to the bowl. Mix until no dry flour remains. Cover the bowl with a damp towel and let it rest for 30 minutes (this is the autolyse step).
After resting, add the salt and olive oil to the dough. Knead the dough in the bowl or on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Fold in the pumpkin seeds, sunflower seeds, and chia seeds. Ensure they are evenly distributed throughout the dough.
Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4-6 hours, performing a set of stretch-and-folds every 30 minutes during the first 2 hours.
Once the dough has doubled in size, transfer it to a lightly floured surface. Shape the dough into a loaf or divide into smaller portions and shape into desired forms (such as baguettes or rolls).
Transfer the shaped dough to a floured banneton or baking tray lined with parchment paper. Cover with a towel and refrigerate overnight (8-12 hours) for cold fermentation.
The next day, preheat your oven to 230°C (450°F) and place a Dutch oven or baking stone inside to heat for at least 30 minutes.
Score the top of the bread with a sharp knife or lame to allow for expansion in the oven.
Carefully transfer the dough into the preheated Dutch oven or onto the baking stone. Bake covered for 20 minutes, then remove the lid and bake for an additional 15 minutes until the crust is golden brown.
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Slice and serve your High Protein Sourdough with toppings of your choice or enjoy as is!
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 4023 mg | 175% | |
| Total Carbohydrate | 359.1 g | 131% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 11.2 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2134 mg | 45% | |
*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.
