Lemon & Rosemary Sourdough

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Bread (238)      Lemon (108)      Rosemary (14)      Sourdough (4)     

My lemon & rosemary sourdough is a multi-grain loaf, which gives it loads of extra flavour. It goes particularly well with soup, and can be sliced into fingers for a tasty egg & soldiers breakfast. Based on the brands I used, each slice is about 97 calories. If you like, you can check out my bread making tips.

Preparation Time: 7 hours 30 minutes
Cooking Time: 30 minutes
Makes: 1 loaf

200g wholemeal bread flour
200g white bread flour
100g rye flour
300g sourdough starter
250ml water
1/2 tsp salt
1 1/3 tbsp dried rosemary
2 lemons


Mix the three different flours together with the salt, and one tablespoon of rosemary.

Zest and juice the lemons, then add all the zest and half the juice to the mixture.

Mix in the starter, then gradually add the water to form a dough.

Knead for ten minutes, then prove for about three hours.

Punch down the dough, then roll out into a rectangular roasting dish.

Leave the dough to prove for another three hours.

Use your fingers to create dimples on the surface of the bread dough.
Bake in an oven pre-heated to 200 ༠C/ 180 ༠C fan/375 ༠F/5 Gas.

Drizzle over the remaining lemon juice, then sprinkle one teaspoon of rosemary.

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