Here’s a High-Protein Sourdough Bread recipe that keeps that classic tangy flavor but boosts the protein using high-protein flour, Greek yogurt, and optional protein powder.
🥖 High-Protein Sourdough Bread
🔥 Protein Boost Strategy
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Bread flour (higher protein than all-purpose)
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Greek yogurt for moisture + protein
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Optional unflavored whey or casein protein powder
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Optional vital wheat gluten for extra structure
📝 Ingredients
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1 cup (240g) active sourdough starter
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1 cup (240ml) warm water
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½ cup (120g) plain Greek yogurt (full-fat or 2%)
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3 cups (360g) bread flour
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¼ cup (30g) unflavored protein powder (optional but recommended)
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2 tbsp vital wheat gluten (optional, improves rise)
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1½ tsp salt
👩🍳 Instructions
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Mix Wet Ingredients
In a large bowl, combine sourdough starter, warm water, and Greek yogurt. Stir until smooth. -
Add Dry Ingredients
Add bread flour, protein powder, vital wheat gluten (if using), and salt. Mix until a shaggy dough forms. -
Knead
Knead 8–10 minutes by hand (or 5–6 minutes in a mixer) until smooth and elastic.
If sticky, add 1 tbsp flour at a time. -
Bulk Fermentation
Cover and let rise at room temperature 4–6 hours, performing 2–3 stretch-and-folds during the first 2 hours. -
Shape & Second Rise
Shape into a round loaf. Place in a floured proofing basket or bowl.
Cover and let rise 1–2 hours at room temp or overnight in the fridge. -
Bake
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Preheat oven to 450°F (230°C) with a Dutch oven inside.
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Score the loaf.
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Bake covered 25 minutes.
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Remove lid and bake 15–20 more minutes until golden brown.
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Cool Completely
Let cool at least 1 hour before slicing (important for texture).
💪 Nutrition (Approximate per slice, 12 slices)
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Protein: 10–12g
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Calories: ~170
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Carbs: ~22g
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Fat: ~3g
(Protein varies depending on powder and gluten used.)
🔥 Extra Protein Tips
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Replace ½ cup flour with whole wheat flour for even more protein + fiber.
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Add 2 tbsp hemp seeds or chia seeds.
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Brush top with egg wash before baking for added protein.
