High Protein Whole Wheat Sourdough Bread
Elevate your bread-baking game with this High Protein Whole Wheat Sourdough Bread, a nutritious twist on the classic loaf that boasts exceptional flavor and texture. Crafted with whole wheat flour and amped up with vital wheat gluten and unsweetened Greek yogurt, this recipe delivers a hearty, protein-packed bread perfect for fueling your day. The long fermentation process, combined with stretch-and-fold techniques, gives the sourdough its signature tangy flavor while ensuring a soft yet chewy crumb. A touch of optional honey or maple syrup balances out the wholesome earthiness of the whole wheat. Ideal for sandwiches, toast, or pairing with your favorite spreads, this nutrient-rich sourdough bread is a fulfilling centerpiece for any meal.
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Recipe Information
Ingredients
- 500 grams Whole wheat flour
- 100 grams Sourdough starter (active and fed)
- 30 grams Vital wheat gluten
- 350 milliliters Warm water
- 10 grams Salt
- 50 grams Unsweetened plain Greek yogurt
- 15 grams Honey or maple syrup (optional for a touch of sweetness)
Instructions
In a large mixing bowl, combine the whole wheat flour and vital wheat gluten. Stir to mix evenly.
Add the sourdough starter, warm water, Greek yogurt, and honey (if using) to the dry ingredients. Mix with your hands or a sturdy spoon until it forms a shaggy dough.
Let the dough rest for 30 minutes to allow the flour to hydrate (this is called autolyse).
After the rest period, sprinkle the salt over the dough and knead it directly in the bowl for about 5-7 minutes until the dough becomes smoother and more elastic.
Cover the bowl with a damp towel or plastic wrap and let it rest at room temperature for 4-6 hours, performing 2-3 sets of stretch-and-folds every 30 minutes in the first 2 hours. To perform a stretch-and-fold, grab one end of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat until all sides are stretched and folded.
After bulk fermentation, lightly flour a clean work surface and turn the dough out onto it. Shape the dough into a round or oblong shape, depending on your proofing basket or loaf pan.
Place the shaped dough seam-side up in a lightly floured proofing basket or a bowl lined with a floured kitchen towel. Cover loosely and refrigerate for 12-18 hours for the final cold proof.
When ready to bake, preheat your oven to 250°C (480°F) with a Dutch oven or baking stone inside for at least 30 minutes.
Carefully transfer the dough onto parchment paper, score the top with a sharp knife or razor blade, and place it into the hot Dutch oven (or directly onto the baking stone if not using a Dutch oven). Cover with the lid if using a Dutch oven.
Bake at 250°C (480°F) for 20 minutes, then lower the temperature to 220°C (430°F) and bake for an additional 25 minutes. If using a Dutch oven, remove the lid for the last 15 minutes to develop a darker crust.
Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 3989 mg | 173% | |
| Total Carbohydrate | 391.0 g | 142% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 16.3 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2179 mg | 46% | |
*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.
