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Lemon Blueberry Sourdough Bread

Freshly Prepared Lemon Blueberry Sourdough Bread
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This Lemon Blueberry Sourdough Bread combines tangy citrus with sweet blueberries in a naturally fermented loaf, perfect for a fresh and flavorful breakfast or snack.

Ingredients

Scale
  • 1 cup active sourdough starter
  • 3 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup fresh blueberries
  • 1 large lemon, zested and juiced
  • 1 1/4 cups warm water
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 2 tablespoons olive oil

Instructions

  1. In a large mixing bowl, combine the sourdough starter, warm water, and honey. Stir until well blended.
  2. Add the all-purpose and whole wheat flours along with the salt. Mix until a shaggy dough forms.
  3. Fold in the lemon zest, lemon juice, and olive oil. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
  4. Gently fold in the fresh blueberries, being careful not to burst them.
  5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours until doubled in size.
  6. Shape the dough into a round loaf and place it on a parchment-lined baking sheet or in a bread proofing basket.
  7. Cover and allow a final proof for 2 hours.
  8. Preheat the oven to 450°F (230°C) with a baking stone or heavy baking sheet inside.
  9. Score the top of the loaf with a sharp knife and bake for 30-35 minutes, until golden brown and hollow sounding when tapped.
  10. Cool completely on a wire rack before slicing and serving.

Notes

For extra flavor, brush the crust with melted butter once out of the oven or serve with cream cheese for a delicious contrast.

Find it online: https://foodnarrative.com/lemon-blueberry-sourdough-bread/