Can you really get enough protein from high protein sourdough bread?

Absolutely. High protein sourdough bread can deliver 9–12 grams of protein per slice, depending on the recipe. I love using Greek yogurt, chickpea flour, and sometimes even whey protein isolate to boost the macros without messing with the structure or flavor. It's a nourishing alternative to empty white bread—and way more satisfying.

What makes sourdough bread “high protein”?

High protein sourdough bread gets its boost from ingredients that are naturally rich in protein—like seeds, legumes, yogurt, and protein-enriched flours. You can even stir in protein powder (I use unflavored or vanilla). Unlike most traditional sourdoughs, these recipes are intentionally balanced for both energy and strength, making them ideal for meal prep or post-workout eats.

How does protein affect sourdough texture?

In high protein sourdough bread , extra protein changes the crumb slightly—it becomes tighter and chewier, but still soft and springy. I’ve found that fermentation smooths out any dryness that comes from added protein, especially when I include yogurt or discard. The end result is hearty, tender, and way more filling.

Can I add protein to any sourdough recipe?

Yes—but with care. Not every dough can handle extra protein. I usually reduce the hydration slightly and extend bulk fermentation. If you're working with high-protein flour or powders, remember: a longer rest gives gluten time to do its thing. Start with a tested high protein sourdough bread recipe, then experiment from there.

High Protein Sourdough Bread: A Powerful Loaf for Clean Energy

Name: High Protein Sourdough Bread
Prep time: 20 min
Cook time: 45 min
Total time: 18 h
Cuisine: American
Ingredients: 100g active sourdough starter; 360g bread flour; 40g chickpea flour or whey protein powder; 275g water (adjust as needed); 25g Greek yogurt; 10g salt

Description

This high protein sourdough bread delivers hearty texture, slow-fermented tang, and 10g+ protein per slice. Ideal for meal prep or post-workout fuel.

Ingredients

Scale

100g active sourdough starter

360g bread flour

40g chickpea flour or whey protein powder

275g water (adjust as needed)

25g Greek yogurt

10g salt

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Instructions

1. Mix all ingredients in a large bowl until shaggy.

2. Cover and rest for 45 minutes.

3. Perform 3 rounds of stretch and folds, 30 minutes apart.

4. Let bulk ferment 4–6 hours at room temperature.

5. Pre-shape and rest 20 minutes.

6. Shape into a round and place in floured banneton.

7. Cold-proof 8–12 hours in fridge.

8. Score and bake at 475°F for 20 minutes covered, 25 minutes uncovered.

9. Cool completely before slicing.

Notes

Protein powder may impact crumb structure slightly—reduce hydration if using whey isolate.

Greek yogurt adds moisture and tang. Substitute with skyr or cottage cheese if desired.

Pairs great with nut butter or smashed avocado.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Sourdough Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 1g
Sodium: 230mg
Fat: 1.5g
Saturated Fat: 0.4g
Unsaturated Fat: 1.1g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 10g
Cholesterol: 0mg