High Protein Sourdough Turmeric Sunflower Bread
Elevate your sourdough baking game with this High Protein Sourdough Turmeric Sunflower Bread, a wholesome and flavorful loaf packed with nutrition and vibrant color! This recipe combines the tangy richness of sourdough with the warm earthiness of turmeric and the delightful crunch of toasted sunflower seeds. Enhanced with vital wheat gluten for a protein boost and crafted using an overnight cold retard fermentation, this bread achieves a perfectly chewy texture and complex flavor profile. Perfect for breakfast, lunch, or dinner, this artisan-style loaf is ideal for food lovers seeking healthy, all-natural ingredients and a bakery-worthy crust. Whether you’re a seasoned baker or a sourdough enthusiast, this recipe is sure to inspire your next baking adventure!
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Recipe Information
Ingredients
- 150 g Active sourdough starter
- 300 g Whole wheat flour
- 250 g Bread flour
- 25 g Vital wheat gluten
- 2 tsp Turmeric powder
- 75 g Sunflower seeds (toasted)
- 370 ml Warm water
- 10 g Salt
- 1 tbsp Olive oil
Instructions
Step 1: In a large mixing bowl, combine the whole wheat flour, bread flour, vital wheat gluten, and turmeric powder. Mix well to ensure even distribution.
Step 2: Add the active sourdough starter and warm water to the dry ingredients. Mix the dough with a wooden spoon or your hands until a shaggy dough forms.
Step 3: Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes (autolyse method).
Step 4: After the resting period, add the salt and olive oil to the dough. Knead the dough by hand or with a stand mixer for 8-10 minutes until smooth and elastic.
Step 5: Gently fold in the toasted sunflower seeds, ensuring they are evenly distributed throughout the dough.
Step 6: Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a damp towel, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
Step 7: Once risen, turn the dough out onto a lightly floured surface. Shape it into a boule or batard (round or oval loaf) and place it in a floured banneton or proofing basket.
Step 8: Cover the dough with a cloth and refrigerate it overnight (8-12 hours) for a cold retard to develop flavor.
Step 9: The next day, preheat your oven to 475°F (245°C) and place a Dutch oven inside to heat up.
Step 10: Turn the dough out onto a piece of parchment paper and score the top with a sharp knife or lame.
Step 11: Carefully transfer the bread with the parchment into the hot Dutch oven, cover, and bake for 25 minutes.
Step 12: Remove the lid and bake for an additional 20-25 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped.
Step 13: Let the bread cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3967 mg | 172% | |
| Total Carbohydrate | 445.8 g | 162% | |
| Dietary Fiber | 54.3 g | 194% | |
| Total Sugars | 3.8 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 2073 mg | 44% | |
*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.
