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Lemon Poppy Seed Sourdough Bread

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Lemon Poppy Seed Sourdough Bread

Lemon Poppy Seed Sourdough Bread is a delightful twist on classic sourdough,
featuring bright citrus notes and a nutty crunch from poppy seeds.

This homemade artisan bread is soft on the inside with a crisp, golden crust—
perfect for any meal or as a flavorful toast.

The slow fermentation process enhances its depth of flavor,
making it an excellent choice for sourdough lovers.

Whether you enjoy it fresh with butter, paired with jam, or as a base for sandwiches,
this bread is guaranteed to impress with its balanced taste and airy texture.

Start your sourdough journey with this refreshing and delicious variation!

For Lemon Poppy Seed Sourdough Bread

  • Sourdough Starter – The heart of the bread, giving it a rich, fermented flavor and excellent rise.
  • Bread Flour – Provides strength and structure, ensuring a chewy, well-developed crumb.
  • Rye Flour – Adds depth of flavor and a slightly denser texture to the bread.
  • Lemon Zest – Brings a bright, citrusy aroma that pairs perfectly with the tang of sourdough.
  • Poppy Seeds – Give a slight crunch and mild nuttiness to balance the tartness.
  • Salt – Enhances the overall flavor and strengthens the gluten structure.
  • Water – Hydrates the dough and helps build elasticity.

For the Dough Process

  • Stretch and Fold – Develops gluten strength for a light, airy crumb.
  • Lamination – Thinly spreading the dough before adding lemon zest and poppy seeds ensures even distribution.
  • Coil Folding – Gently reinforces the dough structure for better fermentation.
  • Cold Proofing – A long overnight rest in the fridge deepens the flavor and improves texture.
  • Scoring and Baking – Helps the bread expand beautifully in the oven while creating a crisp crust.

Lemon Poppy Seed Sourdough Bread

A delicious and aromatic sourdough bread with a bright citrusy flavor and a touch of nuttiness from poppy seeds. Perfect for breakfast or a light snack with butter!
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Course: Main Course
Cuisine: American
Keyword: Lemon Poppy Seed Sourdough Bread
Prep Time: 12 hours
Cook Time: 50 minutes
Total Time: 12 hours 50 minutes
Servings: 12

Notes

Ingredients:

For the Leaven:

  • 15 g sourdough starter (100% hydration, 50:50 all-purpose flour: whole wheat flour)
  • 50 g bread flour
  • 25 g whole wheat flour
  • 75 g water

For the Dough:

  • 375 g bread flour
  • 50 g rye flour
  • 140 g leaven
  • 320 g water
  • 10 g lemon zest (about 3 lemons)
  • 16 g poppy seeds
  • 9 g salt

 

 

Instructions:

Make the Leaven:

  1. In the morning, mix the sourdough starter, water, bread flour, and whole wheat flour.
  2. Stir until no dry bits remain. Cover loosely and let sit at room temperature for 4-5 hours until doubled in volume.

Autolyse:

  1. Four hours after preparing the leaven, mix all the flours with 317 g water in a large bowl.
  2. Mix by hand until fully combined and let rest for 30 minutes.

Make the Dough:

  1. Once the leaven is ready, mix it into the autolysed dough. Let rest for 30 minutes.
  2. Add salt and mix well. Cover and set aside.

Stretch and Fold:

  1. Every hour for two hours, grab the underside of the dough, stretch it up, and fold it over itself.
  2. Perform a few of these folds each time you handle the dough.

Laminate the Dough:

  1. One hour after the last stretch and fold, spread the dough into a thin sheet.
  2. Sprinkle with lemon zest and poppy seeds.
  3. Fold the dough into a letter fold.

Coil Fold:

  1. If performing one coil fold, do it two hours after lamination.
  2. For two coil folds, allow a one-hour interval between each.

Shaping:

  1. Transfer the dough to a lightly floured surface. Shape it into a round boule.
  2. Fold the dough inward in thirds, bringing the bottom over the top.
  3. Optionally, pre-shape and let rest for 15 minutes before final shaping.
  4. Place seam-side up in a well-floured proofing basket.

Cold Proof:

  1. Refrigerate the shaped dough overnight for up to 14 hours.

Score and Bake:

  1. Preheat the oven to 500°F (260°C).
  2. Remove the dough from the proofing basket, score it, and place it into a Dutch oven.
  3. Bake at 500°F for 15 minutes with the lid on.
  4. Reduce heat to 450°F (230°C) and bake for another 15 minutes.
  5. Remove the lid and bake for another 15 minutes until deeply caramelized.
  6. For a crispier crust, leave the bread in the oven with the door slightly open for 10-15 minutes.
  7. Let the bread cool completely before slicing.

 

 

Tips:

  • You can add 5 g of lemon juice for extra tang, but it may increase sourness.
  • Substitute lemon zest with lime zest for a different flavor variation.

 

 

Nutrition


 Calories: 448kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1384IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
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  1. Can I add lemon juice to the dough?
    • Yes, but adding lemon juice (about 5 g) may make the bread slightly more sour.
  2. Can I use whole wheat flour instead of rye flour?
    • Yes! Whole wheat flour can be substituted for rye flour, but it may slightly alter the texture.
  3. How long can I cold-proof the dough?
    • You can cold-proof the dough for up to 14 hours. Any longer may result in over-fermentation.
  4. Can I bake this bread without a Dutch oven?
    • Yes! You can bake it on a baking stone with a steam tray in the oven for a similar effect.
  5. How do I store the bread?
    • Store in an airtight bag or container at room temperature for up to 3 days. Freeze for longer storage.

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