High-Protein Sourdough Bread
This High-Protein Sourdough Bread is made with whey protein and packs over 10g of protein per slice, all while tasting just like a classic sourdough loaf. It’s an easy way to add a little extra protein to your breakfast or lunch.
Servings 12 slices
Calories 185kcal
Equipment
- Protein shaker bottle (optional)
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Lame or sharp knife
Ingredients
- 12 ounces (355 grams) warm water 80-90℉
- 2 scoops (60 grams) whey protein concentrate unflavored or flavored
- ½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton kosher salt or table salt, or measure by weight
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough so it’s bubbly and active. In a cooler kitchen (60–65°F), this may take closer to 12 hours; in a warmer kitchen (around 75°F), about 6 hours.
- In a protein shaker bottle or bowl, vigorously shake together the warm water and protein powder until fully dissolved. Pour the protein shake into a large mixing bowl and whisk in the sourdough starter. Add the bread flour and kosher salt, then mix until a sticky dough forms with no dry flour remaining. Cover and rest 20 minutes.12 ounces (355 grams) warm water, 2 scoops (60 grams) whey protein concentrate, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- With lightly wet hands, lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90° and repeat until all four sides have been folded. Gather the dough into a loose ball and place it seam-side down. Cover and rest for 15 minutes. Repeat this process 3 more times (4 total rounds), resting 15 minutes between each set.
- Cover the dough and let it rise until doubled in size and bubbly, about 4–12 hours depending on your room temperature and starter strength. A straight-sided container can help you easily track the rise.
- Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
- Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.Rice flour
- Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
- Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.2 ice cubes
- Transfer to a wire rack and let cool for at least 2 hours before slicing.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or slice and freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 185kcal | Carbohydrates: 33g | Protein: 10.5g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Cholesterol: 8mg | Sodium: 344mg | Potassium: 88mg | Fiber: 1g | Sugar: 0.5g | Calcium: 33mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
