High Protein Whole Wheat Sourdough Bread
Elevate your bread-baking game with this High Protein Whole Wheat Sourdough Bread, a wholesome twist on classic sourdough that’s both nutritious and delicious. Made with hearty whole wheat flour, a tangy sourdough starter, and the addition of vital wheat gluten and unsweetened Greek yogurt, this bread packs an impressive boost of protein for a more satisfying, nourishing loaf. The long, cold proofing process enhances the bread's depth of flavor, while stretch-and-fold kneading ensures a beautifully airy texture. A touch of honey or maple syrup can be added for subtle sweetness, making it perfect for everything from savory sandwiches to morning toast topped with your favorite spread. Whether you're a seasoned sourdough enthusiast or a curious beginner, this recipe is the perfect balance of health and indulgence. Bake a loaf today and enjoy the irresistible aroma of fresh, homemade bread!
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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)
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour and vital wheat gluten. Stir to mix evenly.
Step 2
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.
Step 3
Let the dough rest for 30 minutes to allow the flour to hydrate (this is called autolyse).
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (1060.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1935.9 |
| Total Fat 10.1g | 0% |
| Saturated Fat 1.9g | 0% |
| Cholesterol 1.7mg | 0% |
| Sodium 3988.7mg | 0% |
| Total Carbohydrate 391.0g | 0% |
| Dietary Fiber 61.5g | 0% |
| Total Sugars 16.3g | |
| Protein 96.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 269.1mg | 0% |
| Iron 21.1mg | 0% |
| Potassium 2178.9mg | 0% |
Source of Calories