This higher protein and high fiber sourdough bread is my go-to sourdough recipe. It still tastes very much like traditional sourdough bread, and has the protein and fiber boost that I love. Grab your starter, bread flour, vital wheat gluten and oat fiber for an easy more protein friendly approach to sourdough bread.
I started my sourdough journey and immediately wanted to find a sourdough that suited my higher protein and fiber diet. I have been listening and reading about the need for protein, fiber and live probiotics in the diet– and this sourdough helped meet those goals (author Dr Amy Shah)That is whyI created this sourdough bread. It is basic, it is tasty and yields a great tasting loaf–that is what is important to me!
You will love this protein sourdough recipe if..
- you’re looking for higher protein and higher fiber sourdough
- You don’t care as much about looks or aesthetic, just a good clean bread that fits into macros easily.
- You love long fermentation sourdough
Ingredients in Protein Sourdough Bread
- Active Bubbly Starter: if you’re a beginner, here is a post on how to make your own starter.
- Bread Flour: I usually use King Arthur Bread Flour
- Vital Wheat Gluten: this is what adds protein
- Oat Fiber for the extra dose of fiber
- Water
- Salt
Sourdough Accessories
Not necessary to make sourdough, but I love them!
Beeswax Bread Wrap: it is pretty, more natural, and keeps your bread fresh.
Sourdough Bread Knife, or if you start making it regularly--a bread slicer
How to make higher protein sourdough bread
how to make this higher protein and fiber sourdough bread
- Weigh and combine
weigh out the ingredients and combine per detailed instructions in recipe card. Mixing the flours and water first, then the starter and salt.
- Stretch and Folds
After combining, 2 hours of stretch and folds at 30 minute increments. How to stretch and fold video tutorial here.
- Let rise until nearly double
This could take awhile depending on the temperature of your home. Anywhere from 4-12 hours.
- Ferment
Let it ferment for 2 hours on counter, or in the fridge for anywhere from 4-12 hours. (many times I keep mine in fridge overnight)
- Bake
More small steps mentioned in recipe card, but essentially we bake now after preheating a dutch oven and baking at 450 F for 20 minutes, then uncovered for 15-25 minutes.
Let it cool for at least 1-2 hours before slicing and enjoy!
FAQs for High-Protein Sourdough Bread
This bread is better described as high-protein, lower carb and higher fiber bread. I would not consider it keto. Just a better option for higher protein WHILE still tasting like actual bread (some of those keto breads have weird tastes and textures, this does not).
The gluten increases the protein content and strengthens the dough structure. Since the oat fiber contains no gluten, the added gluten helps the loaf properly rise and maintain that chewy texture that sourdough has.
The oat fiber adds fiber and bulk with very few carbs. It also helps create a lighter texture compared to using only whole grain.
The vital wheat gluten and oat fiber both absorb a lot of water. The dough may feel firmer at first but usually softens as it hydrates during resting and stretch-and-folds.
You can, but the bread flour gives a better rise and structure because of the higher protein content.
It can slightly reduce the digestible carbs and may lower the glycemic response compared to a standard yeast bread, but id doesn’t make the bread low carb. More about the benefits of sourdough can be found in this article.
A few common causes:
– inactive starter
– under-proofing
– not enough hydrations
because of the extra fiber, it benefits from a long fermentation time.
Store at room temperature in a bread bag or wrapped towel for 2-3 days. For longer storage, slice and freeze the loaf for up to 3 months.
What to Pair with this Bread
- use our garlic toast spread to make this into garlic bread
- I love to top it with a simple egg salad, open face.
- Rhubarb Raspberry Jam on top is amazing for breakfast
- Pair it with zucchini noodle spaghetti for a lighter supper
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I hope you enjoy this higher protein sourdough bread with high fiber! – Bobbi Jo
Protein Sourdough Bread (and fiber!)
Equipment
Ingredients
- 100 g active sourdough starter
- 350 g bread flour
- 75 g vital wheat gluten
- 50 g oat fiber
- 360 g water
- 10 g salt
Instructions
- Mix the flour and water together by hand or stand mixer. The dough will be sticky. Let set for 30 minutes.
- Next add starter and salt to the mixture and combine well. Rest dough for 30 minutes.
- Stretch and Folds: begin stretching and folding the dough. Doing about 4 of them to stretch and fold around the dough. Set a timer for 30 minutes and do the stretch and folds again. Covering the dough in between. Do this for 2 hours. (5 rounds total) if possible. By the end, the dough shouldn't be as sticky, and be easier to stretch up and fold.
- let the dough set, covered. For anywhere from 4-10 hours. The dough should be close to double in size when it is ready. How long it takes to double depends on the temperature of your home, etc.
- Shape: once it has nearly doubled in size, shape the dough. Let rest another 20-30 minutes.
- Proof: set the dough into a bannetan (or bowl with tea towel, etc lining the bowl). I sprinkle a bit of flour into the liner before setting the dough inside. Set the dough inside seam side facing upwards. Cover the dough.
- let set at room temperature for about 2 hours, or in the fridger for up to 12 hours or even longer.
- When ready to bake: preheat oven to 450 F with dutch oven inside to preheat as well. Then, line with parchment, sprinkle with flour and gently add the dough into the parchment lined Dutch oven. Add lid and bake for 20 minutes, then remove lid and bake an additional 15-25 minutes or until crust is to your desired color.
Notes
Nutrition
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My go-to higher protein sourdough recipe!