Orange and poppy seed is a popular flavour combination and go together really well, but I had some lemons that needed using up, so decided to have a go and see if lemon and poppy seed make a good match. They do.
To begin with the unfamiliar combination of textures and flavours is a bit unusual, but it makes you want to go back for more, and by the second bite, confirms they are a match made in heaven.
I made various size buns, to compare the differences. A batch of small buns will come out with a denser and thicker crust, whereas the larger buns and loaves are slightly lighter and softer.
Preparation Time: 2 hours
Cooking Time: 25 minutes
Makes: 1 loaf or 2 large buns or 12 small buns
Ingredients 500g wholemeal bread flour
½ tsp salt
7g fast action yeast
280ml almond milk
1tbsp date syrup
50g poppy seeds
3tbsp Truvia sweetener (or 125g caster sugar)
Zest and juice the lemons.
Mix the milk and date syrup together.
Mix the flour, yeast, salt, poppy seeds, lemon zest, and margarine together.
Gradually add the milk to form a dough.
Knead for ten minutes, and then prove for about an hour.
Divide the dough to make your desired size/number of buns, and then prove for another half hour.
Bake in an oven pre-heaed to 200 ༠C/ 180 ༠C fan/350 ༠F/5 Gas.
Heat the the sweetener/sugar with the lemon juice until dissolved, and brush the syrup over the buns.