This Blueberry Lemon Sourdough Bread is a delightful twist on classic sourdough. The tangy lemon zest and juicy blueberries meld perfectly with the tangy flavor of the sourdough, creating a bread that’s both refreshing and comforting.
Ingredients:
- 1 cup active sourdough starter
- 1 cup warm water
- 2 cups bread flour
- 1/2 cup whole wheat flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon juice
Instructions:
- In a large mixing bowl, combine the sourdough starter and warm water. Stir in the bread flour and whole wheat flour until a rough dough forms. Let it rest for 30 minutes.
- Add the sugar, salt, and lemon zest to the dough, and knead until smooth and elastic, about 8-10 minutes. Gently fold in the blueberries.
- Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for 4-6 hours, or until doubled in size.
- Preheat your oven to 450°F (230°C). Place a Dutch oven or baking cloche inside to heat up.
- Once the dough has risen, shape it into a round loaf and let it rise on a parchment-lined baking sheet for 30 minutes.
- Carefully transfer the dough into the preheated Dutch oven or cloche. If desired, make a few shallow cuts on the top with a sharp knife.
- Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C).
- Let the bread cool on a wire rack before slicing. Enjoy the fragrant, tangy, and sweet combination of flavors in every bite!
