Description
A delightful sourdough bread infused with tangy lemon and sweet blueberries, perfect for breakfast or brunch.
Ingredients
Scale
- 50g active sourdough starter
- 350g water
- 500g bread flour
- 11g salt
- 150g fresh blueberries (whole)
- Zest of one lemon
- 8 Tablespoons butter, at room temperature (113g)
- 75g fresh blueberries, mashed (1/2 cup)
- 45g honey (2 Tablespoon)
- A pinch of salt
Instructions
- Combine your active sourdough starter with the water in a large mixing bowl.
- Mix in the bread flour and salt gradually until a shaggy dough forms.
- Fold in the fresh blueberries and lemon zest, ensuring even distribution.
- Add the room-temperature butter, honey, and a pinch of salt, kneading until well incorporated.
- Allow the dough to rise in a warm place until it has increased in size by at least 50% and appears light and jiggly.
- Check for bubbles both in and on top of the dough.
- Perform the windowpane test by stretching a small piece of dough; it should not tear.
- Shape the dough into a loaf and place it in a greased pan, allowing it to proof for another 30-60 minutes.
- Preheat your oven to 220°C (425°F).
- Bake for 30-35 minutes until golden and crusty.
Notes
Ensure your sourdough starter is bubbly and active for best results. Swap blueberries for other berries or mix in spices for a creative twist.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg