Sourdough Lemon Poppy Seed Bread
This sourdough lemon poppy seed bread is a bright, citrusy artisan loaf with a soft, airy crumb and a crisp golden crust. The tang of sourdough pairs beautifully with fresh lemon zest and crunchy poppy seeds, making it perfect for breakfast, brunch, or a light snack.
Equipment
- Mixing Bowl
- Kitchen scale
- Dough scraper
- Banneton basket
- Dutch oven
- Parchment paper
- Sharp blade or lame
Ingredients
- 500 g bread flour
- 300 g water
- 100 g active sourdough starter
- 10 g salt
- 15 g fresh lemon juice
- 12 g lemon zest approx. 2 large lemons
- 18 g poppy seeds
- 21 g honey Optional
Instructions
- In a large bowl, mix flour and water until combined and let rest for 30 minutes.
- Add sourdough starter, salt, lemon juice, lemon zest, poppy seeds, and honey. Mix until fully incorporated.
- Perform stretch and folds every 30 minutes for 2 hours.
- Let the dough rest and ferment at room temperature until slightly risen and airy.
- Shape the dough into a tight round and place into a floured banneton basket.
- Cover and refrigerate overnight for cold proofing.
- Preheat oven to 230°C (450°F) with a Dutch oven inside.
- Transfer dough onto parchment paper and score the top.
- Place into the hot Dutch oven, cover, and bake for 20 minutes.
- Remove lid and bake for another 20–25 minutes until golden brown.
- Let cool completely before slicing.
Notes
Nutritional Info (per slice)
- Calories: 180 kcal
- Carbohydrates: 32g
- Protein: 5g
- Fat: 2g
- Fiber: 2g
