Lemon Poppy Seed Sourdough Loaf

When I think of warmer weather, I think of lemon. So, this lemon poppy seed sourdough loaf is exactly the comforting bread I was looking for this spring. It has a subtle but delicious lemon flavor, unique texture, and beautiful appearance. If you want to bring the perfect side dish to a spring brunch, this is the bread to bring!

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❤️ Why You’ll Love Lemon Poppy Seed Sourdough Loaf

Aside from the obviously stunning flavor profile that a lemon poppy seed sourdough loaf has, there are also health benefits too! Sourdough, compared to regular bread, is a much better option to have in your home because of the fermentation process. It may be easier to digest, have a lower glycemic index, and provide beneficial probiotics. Poppy seeds are also rich in nutrients, including healthy fats, fiber, and essential minerals. Like I always say, sourdough is basically a vegetable.

🍲 Ingredients

Sourdough Starter – Bubbly, active sourdough starter that has been previously fed. This is what will make your bread rise!

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Flour – I use Kirkland brand organic, unbleached all-purpose flour in my recipes because of the quality and price point, but you can use whatever flour you have on hand as long as it is unbleached.

Water – Filtered water is always best with sourdough recipes.

Salt – Use whatever salt you have on hand.

Lemon – This recipe calls for the juice and zest of just one lemon. So, there is no waste!

Poppy Seeds – I used 365 whole foods organic poppy seeds

Honey – This is optional, but it adds a touch of sweetness to the bread that I think compliments the lemon flavor really well.

👩‍🍳 How to Make Lemon Poppy Seed Sourdough

In your mixing bowl on top of your food scale, whisk together the sourdough starter, water and honey until the starter has dissolved and turned into a milky liquid.
Add in the flour, salt, lemon zest and lemon juice. Mix together all the ingredients until a shaggy dough forms and there are no more dry bits of flour.
Cover with a bowl cover or tea towel and let rest for 45 minutes.
After resting, perform your first set of stretch and folds by taking one side of the dough and pulling up and towards the middle. Rotating the bowl each time until a semi – smooth dough forms.
Cover and let rest for another 45 minutes.
After resting, perform 2 – 3 more stretch and folds every 30 minutes to 1 hour apart.
Before your last stretch and fold, sprinkle two tablespoons of poppy seeds on top of the dough. Stretch and fold your dough so the poppy seeds disperse evenly thoughout the dough.
Cover your bowl with a damp tea towel or bowl cover and leave on the counter overnight to rest.

The next morning

Turn your dough over onto a clean work surface.
Stretch the dough slightly and shape into the proper shape of your lined bread banneton (oval or round). Place seam side up in the banneton and stitch the dough by pulling the sides towards the middle all the way up the center of the loaf. This will create surface tension and result in a good oven spring while baking.
Cover and place in the fridge for 2 hours or up to 3 days.
When you’re ready to bake, preheat a Dutch oven to 475 degrees for at least 20 minutes.
Remove your loaf from the fridge and turn over onto a piece of parchment paper.
Score the top with a sharp razor/ bread lame.
Carefully transfer your dough into a piping hot Dutch oven, replace the lid and bake covered for 25 minutes
After 25 minutes, remove the lid and turn the oven down to 450 degrees. Bake for an additional 20 – 25 minutes until the top of the bread is browned to your liking!
Remove the bread from the Dutch oven and onto a wire cooling rack. Let rest and cool completely before slicing and serving!

🪄 Tips and Tricks

For more lemon flavor, you can add more lemon zest in the middle of your dough while shaping.
Fresh lemon juice and zest will provide the most aromatic flavor. Avoid bottled juice if possible.
Use the stretch and fold technique during bulk fermentation to develop gluten structure while being gentle with the inclusion of lemon zest and poppy seeds, which can be sensitive to over-mixing.
When shaping your dough, be gentle. The poppy seeds and lemon zest can create small pockets that might rip if handled too roughly.

🗒 Variations

Sourdough inclusions are a love language for me. It is such a fun way to celebrate any person, occasion, or season. There are so many ways to add flavor into your dough and I love to experiment with each one! Here are a few you may love:

🗒 Substitutions

Substitute up to half of the all-purpose or bread flour with whole wheat flour for added nutrition and flavor.
Consider using sesame seeds or chia seeds if you can’t find poppy seeds. Keep in mind that this will change the flavor and texture.
If you don’t have a sourdough starter, you can make a sourdough-like bread using a commercial yeast recipe, though the flavor will differ, if you’re opting for a quicker method, use instant or active dry yeast in place of the sourdough starter, but you’ll need to adjust your rising times based on yeast activity.
Bread flour gives the bread more structure and a chewier texture and can be substituted with a 1:1 ratio.

🗒 Best served with

Butter: Spread softened butter on warm slices for a classic flavor combination.
Cream Cheese: A tangy cream cheese spread with a hint of honey or lemon zest pairs wonderfully.
Fruit Jam: Serve with lemon curd, raspberry jam, or a fruit preserves like apricot for a sweet contrast.
Fresh Fruits: Serve with a side of fresh berries, citrus slices, or a fruit salad to enhance the citrus flavors.
Herbal Tea: Pair with a warm cup of herbal tea or a light, citrus-infused drink.
Presentation: Arrange the slices on a wooden board or a decorative platter. Garnish with fresh lemon slices and poppy seeds for a nice touch.

👝 How to Store Leftovers

Wrap it up: Wrap the sourdough loaf in a clean kitchen towel or paper bag to protect it from excess moisture while allowing for some airflow. Avoid plastic wrap, as it can trap moisture and lead to a soggy crust.
Store in a bread box: If you have a bread box, it can help maintain an optimal environment for short-term storage.
- Freezer Method:
Slice the bread: If you prefer to thaw only what you need, consider slicing the loaf before freezing.
Wrap securely: Wrap the bread slices or the whole loaf tightly in plastic wrap or aluminum foil, then place it in a resealable plastic freezer bag. Remove as much air as possible to prevent freezer burn.

🤔 Common Questions

How would I thaw frozen sourdough bread?

When you’re ready to eat your frozen bread, remove the desired slices or loaf from the freezer and let it thaw at room temperature for a few hours or overnight. For the best texture, you can reheat the bread by placing it in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore some of its crustiness.

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Lemon Poppy Seed Sourdough Loaf

Print recipe

Prep Time:3

Cook Time:50

Fermenting time:10

Total Time:13 50

Equipment

Ingredients

60 grams bubbly, active sourdough starter
340 grams filtered water
20 grams honey
500 grams all-purpose flour
9 grams salt
zest of one large lemon about 3 grams
juice of one large lemon about 4 – 5 grams
2 tbs poppy seeds