[RECIPE] Protein-Infused Seeded Sourdough Bread

Baking sourdough bread at home became all the rage during lockdown as people had time on their hands and the multi-day process of making sourdough at home has remained a popular hobby.

Take your sourdough exploration journey to new heights with this homemade protein-infused sourdough bread recipe!

Ingredients

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• ½ cup Biogen Plant Based Protein powder, Chocolate flavour
• 1 cup sourdough starter
• 1 cup lukewarm water
• 1 tbsp honey
• 1 tsp salt
• 1 tbsp chia seeds
• 1 tbsp flaxseeds

Biogen Plant Based Protein is a supreme daily supplement and an excellent choice of protein for athletes and individuals following a vegan or dairy free lifestyle. Rice and pea protein is free from gluten, dairy, and lactose making it easily digestible, especially with the added bamboo fibre, an excellent ingredient for fibre enrichment.

Instructions

1. In a large bowl, whisk together the all-purpose flour, whole wheat flour, and plant protein powder.
2. Add the sourdough starter, lukewarm water, honey, and salt to the dry ingredients. Stir until a shaggy dough forms.
3. Transfer the dough to a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 12-18 hours, or until doubled in size.
5. Punch down the dough and shape into a loaf. Place the loaf in a greased loaf pan.
6. Cover the loaf with a damp towel and let rise for 1-2 hours, or until doubled in size.
7. Preheat oven to 200°C. Bake the loaf for 45-50 minutes, or until golden brown and sounds hollow when tapped.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Author: Pedro van Gaalen

When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.

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