Description
Soft blueberry lemon sourdough bread with juicy berries and bright citrus flavor. Perfect for toast, breakfast, and snacking.
Ingredients
- 1 cup active sourdough starter
- 1 cup warm water
- 1 4 cup honey
- 3 tablespoons neutral oil
- 4 cups bread flour
- 1 1 2 teaspoons fine sea salt
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup fresh or frozen blueberries
- 1 tablespoon neutral oil (for pan)
Instructions
- Lightly oil a standard 9 by 5 inch loaf pan and set aside.
- In a large bowl, whisk together the sourdough starter, warm water, honey, oil, lemon zest, and lemon juice until smooth.
- Add the bread flour and salt. Mix until a soft dough forms.
- Knead until mostly smooth, about 6 minutes, then gently fold in the blueberries until evenly distributed.
- Shape the dough into a ball, cover, and let rise at room temperature until doubled, about 4 to 5 hours.
- Turn the dough out and gently press into a rectangle the width of the loaf pan.
- Roll tightly into a loaf and pinch the seam closed.
- Place seam side down in the prepared pan. Cover and let rise until the dough crowns about 1 inch over the rim, about 2 to 3 hours.
- Heat the oven to 375°F during the final rise.
- Bake for 40 minutes until golden and the center reaches 190°F.
- Cool in the pan for 10 minutes, then transfer to a rack and cool completely before slicing.
Notes
- Use fresh or frozen blueberries.
- Ensure the internal temperature reaches 190°F for doneness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American