High Protein Wholemeal Sourdough Bread
Elevate your homemade bread game with this High Protein Wholemeal Sourdough Bread, a nourishing twist on the classic recipe. Packed with wholesome wholemeal flour and fortified with vital wheat gluten and plant-based protein powder, this loaf is a powerhouse of flavor and nutrition. The recipe relies on a long, cold fermentation process that deepens the bread’s tangy sourdough flavor while ensuring a perfectly chewy crumb and a crisp, golden crust. Ideal for fitness enthusiasts or anyone seeking a high-protein, whole grain bread, this loaf is both satisfying and versatile. Whether toasted with avocado or paired with your favorite spread, it’s a deliciously hearty option for breakfast, lunch, or snacks. Perfect your baking skills with this artisan-style bread that balances health and flavor in every slice!
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Ingredients
- 150 g Active sourdough starter
- 400 g Wholemeal flour
- 20 g Vital wheat gluten
- 30 g Plant-based protein powder (unflavored, unsweetened)
- 300 ml Warm water
- 8 g Salt
Directions
Step 1
In a large mixing bowl, combine the wholemeal flour, vital wheat gluten, and plant-based protein powder.
Step 2
In a separate bowl, mix the active sourdough starter with warm water until fully dissolved.
Step 3
Gradually add the wet mixture to the dry ingredients, stirring with a spatula or your hands until a shaggy dough forms.
Step 4
Cover the bowl with a damp towel and let the dough rest (autolyse) for 30 minutes. This helps hydrate the flour and kickstarts gluten development.
Step 5
After resting, add the salt to the dough. Knead it gently or use stretch-and-fold techniques for 5-6 minutes to ensure the salt is evenly incorporated.
Step 6
Cover the dough and allow it to bulk ferment at room temperature for 4-6 hours, performing stretch-and-folds every 30 minutes for the first 2-3 hours.
Step 7
Once the dough has risen and shows bubbles on the surface, transfer it to a floured work surface. Shape it into a round or oval loaf and place it in a proofing basket or a lined bowl, seam side up.
Step 8
Cover the dough loosely and refrigerate overnight (8-12 hours) for a cold proof. This step deepens the flavor of the sourdough and develops a firm structure.
Step 9
The next day, preheat your oven to 250°C (480°F) with a Dutch oven or baking stone inside for at least 30 minutes.
Step 10
Remove the dough from the fridge and gently transfer it onto a piece of parchment paper. Score the top with a sharp razor or lame to allow for expansion during baking.
Step 11
Carefully transfer the dough (on the parchment paper) into the preheated Dutch oven or onto the baking stone. If using a Dutch oven, cover it with the lid. Reduce the oven temperature to 230°C (450°F).
Step 12
Bake for 20 minutes with the lid on (or with steam if using a baking stone), then remove the lid or cease steaming and bake for an additional 20 minutes until the crust is deep brown and the loaf sounds hollow when tapped on the bottom.
Step 13
Allow the bread to cool completely on a wire rack before slicing. This step is crucial to set the crumb structure and let the flavors develop fully.
Nutrition Facts
| Serving size | (912.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1629 |
| Total Fat 13.6g | 0% |
| Saturated Fat 2.3g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3374.0mg | 0% |
| Total Carbohydrate 307.6g | 0% |
| Dietary Fiber 45.4g | 0% |
| Total Sugars 1.6g | |
| Protein 88.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 217.9mg | 0% |
| Iron 21.2mg | 0% |
| Potassium 1770mg | 0% |
Source of Calories