Lemon Poppyseed Sourdough Bread

If you’re looking for a same-day poppyseed loaf that bakes up great in a loaf pan or artisan style, this is the recipe for you. This bread has a tender crumb and slices up great. 

Light, Bright. . .and Just Right!

That’s how I feel about this particular bread recipe, friends. I decided to make my same-day sourdough bread in a loaf pan, but with the addition of poppyseeds and a bit of lemon zest.

I ended up using my new Pullman pan (the longer loaf pan, with a lid). I’m so glad I did! I overbaked mine a bit (first time user error) but next time I’ll know what to do. I’ll lower the temperature of the oven. 

I'm tickled to have this loaf pan because you can control the outcome better in it. But if you're working with a typical 9x15-inch loaf pan, that's fine, too. This recipe is terrible and bakes up so nicely!

Why do we use poppyseeds in breads?

Sometimes I ask myself questions like this. I try to imagine who the first person was to say, "Hey, I see these microscopic tiny dots that look like bugs. Let's stick them in our bread. Or our cake. Or our cookies." (You know what I mean? Who thinks like that???)

Anyway, I've discovered the benefits of poppyseeds, so let's break it down:

1. Flavor:
   Poppyseeds have a mild, nutty flavor that adds subtle depth and richness to breads, muffins, cakes, and rolls.
2. Texture:
   They provide a light crunch that enhances the mouthfeel of both sweet and savory baked goods.
3. Visual Appeal:
   Poppyseeds add a speckled appearance that’s especially popular in lemon-poppyseed loaves, dinner rolls, and bagels.
4. Tradition:
   They're often used in Eastern European, Middle Eastern, and Jewish baking, where poppyseed fillings and toppings are traditional in pastries and celebratory breads.

And there you have it! Those little black dots really have a place in our lives!

Lemon Poppyseed Sourdough Loaf Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a peek at what you’ll need. These are simple ingredients. If you’re a sourdough baker you will probably have starter on hand. Make sure it’s active and bubbling. If you don’t, follow my recipe for Simple Homemade Starter. 

• 100g active starter (½ cup)
• 350g water (1 ½ cups)
• 500g flour (all purpose is fine) (4 cups, loosely scooped and leveled)
• 10g salt (1 ¾ teaspoons)
• 50 grams granulated sugar (¼ cup + 1 tablespoon)
• 1 teaspoon rapid yeast
• Zest of two lemons (sugared with two tablespoons sugar)
• 1 ½ tablespoons poppyseeds

Disclaimer: This recipe was originally developed using weight measurements for accuracy. Flour can vary greatly depending on how it’s scooped (packed vs. loose), and sourdough starter densities can differ. For best results, use a digital kitchen scale. Cup conversions are provided for convenience but may affect texture and hydration.

How to Make Lemon Poppyseed Sourdough

You’re going to love this quick, easy poppyseed loaf, friends! 

Combine water, starter, sugar, and instant yeast in a large bowl using a whisk. (I have a fun Danish bread whisk that I enjoy for projects like this.) Mix until everything is incorporated. 

Set aside for five minutes. 

Add flour and salt.

Mix until combined, using care to get the lumps out. You will end up with a shaggy, loose dough. (A bread whisk is perfect for this process.) I actually use a bowl scraper for this process, pulling sticky bits away from the edges of the bowl and folding toward the center. 

Cover and set aside in a warm spot for 30 minutes to proof. 

After the thirty minutes is up, do three rounds of stretch and folds with the dough, 20 minutes apart. 

To do a stretch and fold, wet your hands, reach down into the bowl and pull up the dough, stretching it as far as you can and then folding it toward the center of the bowl. Pivot the bowl a quarter turn and repeat. Do this until you’ve stretched and folded the whole dough. 

Add the poppyseeds and lemon zest during the second stretch and fold. 

Work it in!

After the third stretch and fold, allow dough to rest for 30 minutes. 

Place dough onto lightly floured surface. Press the dough down into a large rectangle on a lightly floured surface.

Fold like an envelope then roll into a log.

Lift the dough place in the prepare loaf pan and allow to rise for an hour. 

Preheat oven to 375 degrees Fahrenheit. 

Bake for 40 - 45 minutes or until the bread if 200 - 210 degrees. 

Remove from the oven and place on a wire rack to cool. 

When you can handle the pan, turn out the loaf directly onto the rack to continue cooling. 

You’ll want to leave it for a full hour or longer before slicing. If you cut into it any sooner it might be gummy inside. 

Slice and serve!

Store leftovers (completely cooled) in a bread bag or basket with a cloth top. Do not seal this loaf up while warm or it will get gummy. It should stay fresh for 2-3 days. You can refrigerate or freeze this loaf if you want it to keep longer. 

What to Expect from this Lemon Poppyseed Loaf

It’s soft on the inside, sturdy on the outside, and perfect as a loaf. The tiny bit of sweetness from the sugared lemon zest is faint, but it’s there. I love the poppyseeds, as much for the “look” as anything else. This would be a fun loaf to bake for your family or to give as a gift. 

Variations to this Recipe

I’m already thinking of other ways to make this loaf! Here are some of my ideas: 

Orange and chocolate. I know, I know. . .but hear me out. Orange and chocolate just go together. Next time I might add orange zest in place of lemon and half a cup of mini chocolate chips. 

Berries in place of Poppyseeds. If you’ve tried my lemon berry bread recipe, you know I love this flavor profile. Delicious! 

French toast: Use this recipe (as directed) to make a delicious breakfast toast. Coat in an egg mixture and fry it up in a skillet. Yum! 

Other Favorite Breads from Out of the Box Baking

• Rustic Artisan Bread with Ranch Dressing
• Irish Soda Bread
• Cheesecake Factor Brown Bread
• Dave’s Killer Bread Recipe

That’s it for this post, friends! 

I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

Loved this recipe? Get more like it straight to your inbox. Sign up for our newsletter now!

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.