High Protein Sourdough Turmeric Sunflower Bread

Elevate your homemade bread game with this vibrant and nutritious High Protein Sourdough Turmeric Sunflower Bread! This artisan loaf combines the tangy depth of a slow-fermented sourdough with the earthy warmth of turmeric and the nutty crunch of toasted sunflower seeds. Enhanced with vital wheat gluten for an extra protein boost, this bread is packed with wholesome whole wheat and bread flour for a soft yet hearty texture. The overnight cold ferment intensifies the flavor while ensuring a perfectly airy crumb and crispy golden crust. Perfect for sandwiches, morning toasts, or as a centerpiece for your dinner table, this golden-hued bread not only tastes incredible but also offers immune-boosting and anti-inflammatory benefits from the turmeric. Whether you're a sourdough enthusiast or looking to try your hand at slow-baking, this recipe will transform your baking repertoire!

Nutriscore Rating: 78/100

Prep Time:720 mins

Cook Time:50 mins

Total Time:770 mins

Servings: 8

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

Directions

Step 1

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

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

Step 3: Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes (autolyse method).

Step 4

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

Step 5: Gently fold in the toasted sunflower seeds, ensuring they are evenly distributed throughout the dough.

Step 6

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

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

Step 8: Cover the dough with a cloth and refrigerate it overnight (8-12 hours) for a cold retard to develop flavor.

Step 9

Step 9: The next day, preheat your oven to 475°F (245°C) and place a Dutch oven inside to heat up.

Step 10

Step 10: Turn the dough out onto a piece of parchment paper and score the top with a sharp knife or lame.

Step 11

Step 11: Carefully transfer the bread with the parchment into the hot Dutch oven, cover, and bake for 25 minutes.

Step 12

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

Step 13: Let the bread cool completely on a wire rack before slicing and serving.

Nutrition Facts

Serving size	(1205.3g)

Amount per serving	% Daily Value*
Calories	2681.7

Total Fat 62.2g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3967.3mg	0%
Total Carbohydrate 445.8g	0%
Dietary Fiber 54.3g	0%
Total Sugars 3.8g
Protein 105.6g	0%

Vitamin D 0IU	0%
Calcium 247.7mg	0%
Iron 30.1mg	0%
Potassium 2073.4mg	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: 20.2%

Protein: 15.3%

Carbs: 64.5%