How To Make Sourdough Lemon Poppy Seed Bread
I love baking at home and I'm always looking for ways to experiment with my sourdough starter. This lemon poppy seed bread recipe is a discovery, and let me tell you, it's a winner! 👌
It's easy enough for those new to baking, yet it has a flavor profile that will impress even seasoned bakers.
The recipe comes together quickly, taking only 15 minutes of prep time and 1 hour of baking. This leaves me ample time to proof the dough and get my creative juices flowing for decorating the finished loaf (although it's delicious on its own too!).
The combination of flavors in this bread is truly unique. The tang of the sourdough starter is perfectly balanced by the bright citrus notes of the lemon zest and juice. The poppy seeds add a welcome textural contrast, creating an overall delightful eating experience.
If you're new to sourdough, our Sourdough Starter Kit is the perfect way to begin your journey. It includes everything you need, from the starter jar to all the essential tools, giving you a complete set to bake like a pro. Start mastering sourdough with ease!
Let’s dive into the recipe!
Prep time: 15 min
Cook time: 60 min
Serving: 12 slices
What you’ll need:
► 1 cup active sourdough starter
► 1 ½ cups all-purpose flour
► 1 cup sugar
► ½ cup unsalted butter, melted
► 3 large eggs
► 1 tsp vanilla extract
► 1 tablespoon lemon zest
► 2 tbsp fresh lemon juice
► 2 tbsp poppy seeds
► ½ tsp salt
► ½ tsp baking soda
Instructions:
Preheat the oven: Set the oven to 350°F (175°C) and allow it to preheat while you prepare the batter. Meanwhile, grease and lightly flour a standard loaf pan to prevent sticking.
Prepare the wet ingredients: In a large mixing bowl, combine the active sourdough starter, melted butter, and sugar. Using a whisk or hand mixer, blend the ingredients thoroughly until the sugar dissolves and the mixture is smooth.
Add the eggs: Crack the eggs one at a time into the mixture, beating well after each addition to ensure they're fully incorporated. Once smooth, stir in the vanilla extract, fresh lemon zest, and lemon juice for a fragrant citrusy flavor.
Mix the dry ingredients: In a separate bowl, sift together the all-purpose flour, salt, and baking soda. Stir until the dry ingredients are well combined.
Combine the wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing slowly to avoid overworking the batter. Stir until just combined, ensuring the batter remains light and airy.
Fold in the poppy seeds: Gently fold the poppy seeds into the batter, distributing them evenly for a delightful crunch in every bite.
Pour the batter: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the loaf to cool in the pan for a few minutes before transferring it to a wire rack. Slice and serve, enjoying your fresh lemon poppy seed sourdough loaf!
Nutrition:
Calories 240, Fat 11g, Carbohydrate 31g, Fiber 1g, Sugar 16g, Protein 4g
This lemon poppy seed bread is versatile and can be enjoyed in many ways. I love it toasted with butter for breakfast, but it also makes a perfect afternoon snack or even a light dessert.
Each slice packs a satisfying punch with only 240 calories and a good balance of carbohydrates, protein, and healthy fats. It's also a good source of fiber to keep you feeling fuller for longer.
So, if you're looking for a flavorful and easy-to-make bread recipe, I highly recommend giving this one a try! I guarantee you won't be disappointed.
Frequently Asked Questions About Sourdough Bread:
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Sourdough bread uses natural fermentation from wild yeast and lactic acid bacteria, which give it its signature tangy flavor and chewy texture.
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You can keep a sourdough starter alive by feeding it equal parts of flour and water regularly, at least once a week if stored in the fridge.
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Sourdough rises slowly because it relies on wild yeast, which works more gradually than commercial yeast. This slow fermentation helps develop its rich flavor.
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Many believe sourdough is easier to digest due to its long fermentation, and some studies suggest it may have a lower glycemic index compared to other breads.
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Yes, you can freeze sourdough bread. Slice it first and then freeze in an airtight bag to maintain freshness. Thaw and toast slices as needed.
Master the Art of Sourdough with Our Complete Starter Kit!
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