This high-protein sourdough sandwich loaf delivers the tangy, artisan flavor you crave with a nutritional profile that supports your wellness goals. Crafted with protein-rich ingredients, this loaf offers the satisfying chew of traditional sourdough while keeping net carbs in check. Perfect for sandwiches, toast, or enjoying on its own, this recipe proves that healthy eating doesn’t mean sacrificing taste or texture.
Ingredients
- 1 cup (240g) sourdough discard (room temperature)
- 2 cups (240g) high-protein bread flour (or a blend of bread flour and whole wheat)
- ½ cup (60g) vital wheat gluten
- 1 cup (240ml) warm water (110°F)
- 1 packet (2¼ tsp) active dry yeast
- 2 tbsp olive oil
- 1½ tsp salt
- 1 tbsp honey or maple syrup (optional)
Instructions
- Activate the yeast: In a small bowl, combine warm water and yeast. Let sit until frothy (about 5-10 minutes).
- Mix the dough: In a large mixing bowl, combine sourdough discard, bread flour, vital wheat gluten, and salt. Add the yeast mixture and olive oil, mixing until a shaggy dough forms.
- Knead the dough: Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but hold together.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 2-3 hours until doubled in size.
- Shape and second rise: Punch down the dough, shape it into a loaf, and place in a greased 9×5-inch loaf pan. Cover and let rise again for 2-3 hours until puffy.
- Bake: Bake at 375°F for 40-45 minutes until golden brown and the internal temperature reaches 190-200°F. The bread should sound hollow when tapped.
- Cool completely: Remove from pan and let cool on a wire rack for at least 1 hour before slicing.
Notes
Storage: Keep at room temperature in a bread box for 2-3 days for best texture. Refrigerator: Store in an airtight container or bread bag for up to 5-7 days. Freezer: Wrap tightly in plastic wrap and foil, or use a freezer-safe bag for up to 3 months. Reheating: Toast slices for a crispy exterior, or wrap in foil and warm in a 350°F oven for 5-7 minutes. Allergy notes: This recipe contains gluten. Flavor boosts: Add herbs, seeds, or cheese to customize the bread. For a spicier version, incorporate diced jalapeños and cheddar.
