Lemon Blueberry Sourdough Bread
A delightful twist on the classic sourdough, this bread combines tangy lemon flavor with sweet blueberries for a nostalgic treat.
Ingredients
Main Ingredients
- 1 cup active sourdough starter full of flavor and life
- 1 cup warm water activates the starter and brings the dough together
- 3 cups all-purpose flour versatile base for a soft, chewy texture
- 1 teaspoon sea salt enhances flavors and balances sweetness
- 2 tablespoons honey adds natural sweetness
- 1 tablespoon lemon juice intensifies lemon flavor
- zest of 1 lemon infuses bread with bright citrus notes
- 1 cup fresh blueberries or frozen (thawed and drained) juicy bursts of sweetness in every slice
- extra flour for dusting prevents sticking
Instructions
Preparation
- In a large mixing bowl, combine the active sourdough starter, warm water, honey, lemon zest, and lemon juice. Stir well until blended.
- Gradually add the flour, mixing until a shaggy dough forms.
- Sprinkle sea salt over the dough and knead for about 8-10 minutes until smooth and elastic.
- Carefully fold in the blueberries, taking care not to crush them.
- Form the dough into a ball and place it in a greased bowl. Cover it with a damp cloth and let it rest for 4-6 hours or until doubled in size.
- Gently deflate the dough, shape it into a round loaf, and rest it on a parchment-lined baking sheet for 1-2 hours.
Baking
- Preheat your oven to 450°F (230°C).
- Bake for 25-30 minutes until golden brown, removing the lid if using a Dutch oven for the last 10 minutes.
- Allow the bread to cool on a wire rack for at least 30 minutes before slicing.
Notes
For a more pronounced lemon flavor, consider adding lemon extract. Toss blueberries in a bit of flour before folding them into the dough to enhance flavor. You can shorten rising times if in a hurry, but longer rises typically yield better flavor and texture. Experiment with different types of flour for unique flavors.