High Protein Olive Sourdough Bread

Elevate your bread-baking game with this High Protein Olive Sourdough Bread, a delicious fusion of artisanal sourdough and nutrition-packed ingredients. This recipe combines the tangy flavor of a traditional sourdough loaf with the added benefits of unflavored whey protein powder, making it a high-protein alternative for fitness enthusiasts and bread lovers alike. Speckled with tender slices of black olives and enriched with a hint of olive oil, this loaf boasts a beautifully chewy texture and a Mediterranean flair. Perfectly crusty on the outside and soft on the inside, this bread spends an overnight proofing period to develop deep, complex flavors. Ideal for hearty sandwiches, charcuterie boards, or as a standalone snack, this homemade high-protein sourdough is sure to impress. Whether you’re a seasoned sourdough baker or a beginner, this recipe offers a flavorful and nutritious twist on a classic favorite.

Nutriscore Rating: 73/100

Prep Time:1080 mins

Cook Time:40 mins

Total Time:1120 mins

Servings: 12

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

Directions

Step 1

In a large bowl, whisk together the all-purpose flour, whole wheat flour, and whey protein powder.

Step 2

Add the active sourdough starter and water to the dry ingredients. Mix using a spoon or your hands until a shaggy dough forms.

Step 3

Cover the bowl with a damp cloth and let it rest for about 30 minutes to allow the flour to absorb the water (autolyse).

Step 4

After resting, add the salt and olive oil to the dough. Mix well until fully combined.

Step 5

Turn out the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.

Step 6

Incorporate the sliced black olives into the dough. Knead gently to distribute the olives evenly without squishing them.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Cover the dough and let it proof in the refrigerator overnight, or for at least 12 hours, to develop flavor.

Step 11

Preheat your oven to 450°F (232°C). Place a Dutch oven inside to heat up for about 30 minutes.

Step 12

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.

Step 13

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.

Step 14

Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Nutrition Facts

Serving size	(1188.7g)

Amount per serving	% Daily Value*
Calories	2437.4

Total Fat 49.8g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 2.2g
Cholesterol 16.7mg	0%
Sodium 4809.1mg	0%
Total Carbohydrate 402.5g	0%
Dietary Fiber 32.6g	0%
Total Sugars 3.2g
Protein 99.0g	0%

Vitamin D 0IU	0%
Calcium 444.6mg	0%
Iron 25.0mg	0%
Potassium 1312.9mg	0%

*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.

Source of Calories

Fat: 18.3%

Protein: 16.1%

Carbs: 65.6%