Blueberry Citrus Sourdough Loaf
A delightful combination of tangy sourdough, fresh blueberries, and bright citrus zests, perfect for breakfast or as a snack.
Ingredients
Main Ingredients
- 3 cups bread flour
- 1 cup sourdough starter
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup blueberries
- Zest of 1 lemon
- Zest of 1 orange
Instructions
Preparation
- In a large mixing bowl, combine bread flour, sourdough starter, water, sugar, and salt. Mix until a dough forms.
- Knead the dough for about 10 minutes until smooth.
- Add in the blueberries and zests, gently folding them into the dough.
- Let the dough rise in a warm place for 4-6 hours or until doubled in size.
Baking
- Preheat your oven to 450°F (232°C).
- Shape the dough into a loaf and place it in a floured proofing basket.
- Let it rest for an additional 30-60 minutes.
- Gently score the top of the loaf.
- Place the loaf in a preheated Dutch oven and cover it.
- Bake for 30 minutes covered, then remove the lid and bake for another 15-20 minutes until golden brown.
- Allow to cool on a wire rack before slicing.
Notes
Serve this delicious loaf warm, sliced, and with a spread of butter or cream cheese. It's also delightful toasted. For a special treat, consider serving it with a drizzle of honey or a sprinkle of powdered sugar. Store the loaf at room temperature in a bread box or wrapped in a cloth for up to 3 days. For longer storage, slice the bread and place it in a plastic bag in the freezer. It will stay fresh for about a month. Use fresh or frozen blueberries for this recipe. If using frozen, there’s no need to thaw them first. Adjust the amount of sugar based on your preference for sweetness.