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Lavender Honey Sourdough Bread with Lemon

This Lavender Honey Sourdough Bread with Lemon is fragrant loaf with a crisp crust, soft chewy crumb, and balanced notes of floral lavender, sweet honey, and bright lemon zest. Made with active sourdough starter, spelt flour, and a little rye, it is naturally leavened and flavorful without being overly sweet.
Prep Time30 minutes
Cook Time45 minutes
13 hours
Total Time14 hours 15 minutes
Course: Breakfast, Brunch, Main Course
Cuisine: American
Keyword: #sourdoughbread, honey sourdough bread, lavender and honey sourdough bread, lavender honey sourdough, lavender honey sourdough bread, lavender lemon sourdough bread, lavender sourdough, lavender sourdough bread, lavender sourdough bread recipe, lemon lavender sourdough bread, Sourdough discard recipes, Sourdough recipes
Servings: 12 pieces
Calories: 161kcal
Author: Swathi (Ambujom Saraswathy)

Equipment

Ingredients

  • Ingredients
  • ½ cup 100g active sourdough starter
  • 1 ½ cup 350g water
  • 3 ⅓ cup 425g bread flour
  • ¼ cup 50g spelt flour
  • ¼ cup 25g rye flour
  • 2 tbps 25g honey
  • 2 teaspoon 10g salt
  • 1.5 tablespoon 1 g dried culinary lavender.
  • Zest of one lemon

Instructions

  • Instructions
  • In a bowl add active sourdough starter, honey, lemon zest, and water 345g. Then add flours like bread flour, spelt flour and rye flour.Mix until no dry flour remains. Rest for 30–45 minutes.
  • Then add the culinary lavender, water (5g) and salt. Gently mix into the dough.
  • Cover and begin bulk fermentation at room temperature.
  • Perform 2 sets of stretch and folds during the first 2 hours.
  • Continue bulk fermentation until the dough is airy, elastic, and noticeably increased in volume, 5–8 hours depending on temperature and starter activity.
  • Shape the dough into a boule or Batard and place seam-side up in a floured banneton.
  • Cover and refrigerate for 8–16 hours for proof .
  • Next morning, score and bake. Preheat the oven and Dutch oven to 450°F.
  • Bake covered for 20 minutes with lid on.
  • Then remove the dutch oven lid and continue to bake for another 20–25 minutes, until deeply golden brown or it register 200F internal temperature.
  • Cool completely on a wire rack before slicing.

Video

Notes

Use food-grade culinary lavender. One gram provides a subtle floral flavor; adding significantly more can make the bread taste bitter or soapy. The lemon zest is an important part of the flavor balance and brightens the lavender beautifully.
 

Nutrition

Calories: 161kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 390mg | Potassium: 44mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg
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