Ingredients
Main Ingredients
- 50 g active sourdough starter Ensure your starter is active and bubbly.
- 350 g water
- 500 g bread flour You can experiment with different types of flour.
- 11 g salt
- 150 g fresh blueberries Use fresh blueberries for the best flavor.
- 1 unit zest of a lemon Adjust according to taste.
- 113 g butter, room temperature Can be substituted with a dairy-free alternative.
- 75 g fresh blueberries, mashed
- 45 g honey
- 1 pinch salt
Method
Preparation
- In a large bowl, mix the active sourdough starter with water until well combined.
- Add the bread flour and salt to the mixture. Stir until a shaggy dough forms.
- Incorporate the fresh blueberries and lemon zest into the dough.
- Knead the dough for about 10-15 minutes until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover it, and let it rise until it has increased in size by at least 50%.
- Check for visual bubbles in and on top of the dough and perform the windowpane test.
- Gently fold the dough and incorporate the mashed blueberries, butter, honey, and a pinch of salt.
- Shape the dough and place it into a greased loaf pan.
- Cover and let it rise again until it doubles in size.
Baking
- Preheat the oven to 425°F (220°C).
- Bake for 30-35 minutes until the crust is golden brown and sounds hollow when tapped on the bottom.
- Allow the bread to cool completely before slicing.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 33gProtein: 4gFat: 8gSaturated Fat: 5gSodium: 180mgFiber: 1gSugar: 5g
Notes
Store the bread at room temperature in a sealed plastic bag or a bread box. Freeze if you want to keep it longer. Slice before freezing for easy access.
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