High Protein Multigrain Sourdough
Elevate your bread-baking game with this High Protein Multigrain Sourdough, a wholesome and nutrient-packed loaf that's as delicious as it is nutritious. Featuring a harmonious blend of whole wheat, oat, and quinoa flours, this sourdough is enriched with chia, pumpkin, and sunflower seeds, offering a delightful crunch and a boost of protein in every bite. The natural fermentation process, fueled by a sourdough starter, develops complex flavors while ensuring an airy, chewy crumb and a perfectly golden crust. Ideal for health-conscious bakers, this recipe combines ancient grains with modern techniques like autolyse and stretch-and-folds to create artisanal bread worthy of any breakfast or snack. Delicious on its own, toasted with a smear of butter, or served alongside hearty soups, this multigrain loaf is proof that wholesome can also be irresistible.
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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
Directions
Step 1
In a large bowl, combine the sourdough starter, water, and honey. Stir until the honey is fully dissolved.
Step 2
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.
Step 3
Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flour to absorb the water (autolyse).
Step 4
After 30 minutes, add the salt to the dough and mix well until incorporated.
Step 5
Incorporate the chia seeds, sunflower seeds, and pumpkin seeds into the dough, mixing until evenly distributed.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Cover the loaf and place it in the refrigerator to proof overnight, or for at least 12 hours.
Step 10
Preheat your oven to 230°C (450°F) and place a Dutch oven inside to heat up for about 30 minutes.
Step 11
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.
Step 12
Carefully lower the parchment paper and dough into the Dutch oven. Cover with the lid and bake for 20 minutes.
Step 13
Remove the lid and bake for an additional 20 minutes or until the crust is deep brown and crisp.
Step 14
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
| Serving size | (941.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1855.2 |
| Total Fat 36.3g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 14.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3966.8mg | 0% |
| Total Carbohydrate 331.1g | 0% |
| Dietary Fiber 39.7g | 0% |
| Total Sugars 19.5g | |
| Protein 65.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 302.2mg | 0% |
| Iron 20.8mg | 0% |
| Potassium 1644.7mg | 0% |
Source of Calories