High Protein Sourdough Loaf
WHY YOU'LL LOVE A PROTEIN SOURDOUGH LOAF <3
Creating this loaf has been on my heart for quite a long time. If you started making sourdough bread and landed on this page, it is probably because you, too, read the nutrition label of store-bought bread and decided you wanted better for your family. That's how I started, and this protein loaf takes it a step further.
I wasn't sure how fermented whey protein would go - but after some trial and error, I achieved both the perfect texture, and flavor! One slice (assuming you cut a loaf into 8 pieces, but they will be hefty pieces) has 12 GRAMS OF PROTEIN! Simple ingredients, fermented, and will keep you full and feeling good.
This Vanilla Protein Sourdough Bread combines the tangy flavor of sourdough with the sweetness of vanilla, creating a delightful loaf perfect for breakfast or snacking. With a protein boost from vanilla protein powder, this bread is not only delicious but also nutritious!
SOME TROUBLE SHOOTING - since I don't think a protein sourdough loaf has been attempted before, all the details will be here!
What Makes a “Protein” Sourdough Loaf
Most protein sourdough breads increase protein by adding one or more of these:
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High-protein flour (bread flour or strong flour)
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Vital wheat gluten
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Protein powder (unflavored or whey/casein blend)
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Seeds (hemp, chia, flax, sunflower)
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Greek yogurt or cottage cheese
The challenge is that protein absorbs more water and weakens fermentation, so hydration and fermentation timing matter more!
Dense or Heavy Bread - (most common)
Causes:
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Too much protein powder
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Not enough hydration
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Weak fermentation
Fix:
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Keep protein powder under 7% of flour weight
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Make sure starter is very active
Best Protein Add-Ins for Sourdough
Best options
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Vital wheat gluten (improves structure)
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Hemp seeds
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Greek yogurt
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Cottage cheese blended into dough
Harder to work with
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Whey isolate
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Collagen powder (weakens dough)
Higher Protein Toppings I love!!
Cottage cheese + strawberry jam
Peanut butter + sliced banana
Avocado + egg
Cottage cheese and sliced tomato
High Protein Sourdough Loaf
Courtney Moody
8
3 hours
50 minutes
286
American
Courtney Moody
This Vanilla Protein Sourdough Bread combines the tangy flavor of sourdough with the sweetness of vanilla, creating a delightful loaf perfect for breakfast or snacking. With a protein boost from vanilla protein powder, this bread is not only delicious but also nutritious!
Ingredients
100 grams active bubbly, sourdough starter
325 grams water, room temperature
60 grams vanilla protein powder
540 grams all-purpose flour
10 grams salt
Directions
In a large mixing bowl, combine the 100 grams of sourdough starter and 325 grams of water. Stir until the starter is fully dissolved.
Add 60 grams of your favorite vanilla protein powder to the bowl and mix until dissolved.
Add your flour and salt & mix until a shaggy dough forms, ensuring all flour is incorporated. Keep in mind, the mixture will be VERY sticky.
Cover the bowl with a damp towel or plastic wrap and let the dough rest for 30 minutes.
After resting, do your first round of stretch and folds by picking up one side of the dough and pulling it up and over itself. Rotating the bowl each time until a smooth (ish) ball forms. Cover and let rest for 45 minutes.
Perform 2 - 4 more stretch and folds every 30 - 45 minutes apart until a smooth dough forms. Because of the protein powder your dough may be stickier than you are used too! There is a balance between developing the gluten and overworking your dough. If you need to add flour to this step, do so 2 tablespoons at a time.
Cover your bowl with a damp cloth and let rest on the counter for 6 - 8 hours for the bulk fermentation. (if you are doing an overnight rise, I would recommend putting your dough in the fridge)
Once the dough has risen, gently turn it out onto a floured surface and shape it into a round or oval loaf, depending on your preference. Place seem side up in your banneton and into the overnight. (or 2 - 24 hours)
When you are ready to bake, preheat your Dutch oven to 450°F for at least 20 minutes.
Place the shaped loaf onto a piece of parchment paper and score the top with a sharp knife or blade to allow for expansion during baking.
Using the parchment paper, lift the loaf and place it into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
After 30 minutes, remove the lid and continue baking for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190°F (88°C) for doneness.
Remove the loaf from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
For extra protein, top with cottage cheese and jam. Or peanut butter and bananas with a drizzle of honey!
