High Protein Sourdough Slices
Elevate your sourdough game with these hearty High Protein Sourdough Slices, a delicious twist on a classic favorite. This recipe balances the tangy flavor of an active sourdough starter with the nutritional boost of chickpea flour, Greek yogurt, and a blend of superfood seeds, including pumpkin, sunflower, and chia. The result? A wholesome, protein-packed bread with a golden crust and irresistibly soft interior. Perfect for meal prep, this versatile loaf pairs beautifully with sweet or savory toppings, making it ideal for everything from breakfast to sandwiches. With an overnight cold fermentation to develop deep flavors and a satisfying chew, this recipe is a must-try for bread lovers seeking a healthier homemade option. Indulge in the joy of baking and savor every high-protein, nutrient-rich slice!
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Ingredients
- 120 grams Sourdough starter (active and bubbly)
- 200 grams Whole wheat flour
- 200 grams Bread flour
- 50 grams Chickpea flour
- 100 grams Greek yogurt (plain, full-fat or low-fat)
- 300 milliliters Warm water
- 10 grams Salt
- 30 grams Pumpkin seeds
- 30 grams Sunflower seeds
- 15 grams Chia seeds
- 10 grams Olive oil
Directions
Step 1
In a large mixing bowl, combine the sourdough starter, whole wheat flour, bread flour, and chickpea flour.
Step 2
Add the Greek yogurt and warm water to the bowl. Mix until no dry flour remains. Cover the bowl with a damp towel and let it rest for 30 minutes (this is the autolyse step).
Step 3
After resting, add the salt and olive oil to the dough. Knead the dough in the bowl or on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Step 4
Fold in the pumpkin seeds, sunflower seeds, and chia seeds. Ensure they are evenly distributed throughout the dough.
Step 5
Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4-6 hours, performing a set of stretch-and-folds every 30 minutes during the first 2 hours.
Step 6
Once the dough has doubled in size, transfer it to a lightly floured surface. Shape the dough into a loaf or divide into smaller portions and shape into desired forms (such as baguettes or rolls).
Step 7
Transfer the shaped dough to a floured banneton or baking tray lined with parchment paper. Cover with a towel and refrigerate overnight (8-12 hours) for cold fermentation.
Step 8
The next day, preheat your oven to 230°C (450°F) and place a Dutch oven or baking stone inside to heat for at least 30 minutes.
Step 9
Score the top of the bread with a sharp knife or lame to allow for expansion in the oven.
Step 10
Carefully transfer the dough into the preheated Dutch oven or onto the baking stone. Bake covered for 20 minutes, then remove the lid and bake for an additional 15 minutes until the crust is golden brown.
Step 11
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Step 12
Slice and serve your High Protein Sourdough with toppings of your choice or enjoy as is!
Nutrition Facts
| Serving size | 1069.3 grams (1069.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2236 |
| Total Fat 57.80g | 74% |
| Saturated Fat 9.80g | 49% |
| Polyunsaturated Fat 20.30g | |
| Cholesterol 10mg | 3% |
| Sodium 4023mg | 175% |
| Total Carbohydrate 359.10g | 131% |
| Dietary Fiber 46.20g | 165% |
| Total Sugars 11.20g | |
| Protein 86.90g | 174% |
| Vitamin D 0IU | 0% |
| Calcium 332mg | 26% |
| Iron 24mg | 134% |
| Potassium 2134mg | 45% |
Source of Calories