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Lemon Blueberry Sourdough Bread

Freshly Prepared Lemon Blueberry Sourdough Bread
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A tangy and sweet naturally fermented sourdough bread infused with fresh lemon zest and bursting with juicy blueberries, perfect for breakfast or a delightful snack.

Ingredients

Scale
  • 1 cup active sourdough starter
  • 3 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup warm water
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon lemon zest (from 1-2 lemons)
  • 1 cup fresh blueberries
  • 2 tablespoons olive oil

Instructions

  1. In a large mixing bowl, combine the sourdough starter, warm water, and olive oil.
  2. Add the all-purpose flour, whole wheat flour, sugar, salt, and lemon zest. Mix until a rough dough forms.
  3. Gently fold in the fresh blueberries to avoid crushing them.
  4. Cover the bowl with a clean towel and let the dough ferment at room temperature for 4-6 hours until it doubles in size.
  5. Turn the dough onto a floured surface, shape into a loaf, and place in a lightly greased bread pan or banneton.
  6. Cover and let the dough rise for another 2 hours.
  7. Preheat the oven to 450°F (232°C) and place a baking stone or heavy baking sheet inside to heat.
  8. Score the top of the loaf with a sharp knife or razor blade.
  9. Transfer the loaf onto the baking stone, add steam by placing a pan of water in the oven, and bake for 35-40 minutes until golden brown and cooked through.
  10. Remove the bread from the oven and cool on a wire rack before slicing.

Notes

For an extra burst of lemon flavor, brush the cooled bread with a light lemon glaze made from powdered sugar and lemon juice.

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