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9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewbox=\"0 0 496 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M496 256c0 137-111 248-248 248-25.6 0-50.2-3.9-73.4-11.1 10.1-16.5 25.2-43.5 30.8-65 3-11.6 15.4-59 15.4-59 8.1 15.4 31.7 28.5 56.8 28.5 74.8 0 128.7-68.8 128.7-154.3 0-81.9-66.9-143.2-152.9-143.2-107 0-163.9 71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/blog-images-4-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Sourdough lemon poppy seed bread cake with lemon icing\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Lemon Poppy Seed Sourdough Bread Cake With Lemon Icing 142\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4>Dough<\/h4>\n<ul>\n<li><span data-amount=\"225\" data-unit=\"g\">225 g<\/span> white spelt flour<\/li>\n<li><span data-amount=\"100\" data-unit=\"g\">100 g<\/span> active white spelt sourdough starter<\/li>\n<li><span data-amount=\"80\" data-unit=\"g\">80 g<\/span> milk (or any other milk of your choice)<\/li>\n<li><span data-amount=\"2\" data-unit=\"tablespoon\">2 tablespoon<\/span> honey\u00a0<\/li>\n<li><span data-amount=\"2\" data-unit=\"tablespoon\">2 tablespoons<\/span> poppy seeds<\/li>\n<li><span data-amount=\"1\" data-unit=\"tablespoon\">1 tablespoon<\/span> lemon peel<\/li>\n<li><span data-amount=\"2\" data-unit=\"tablespoon\">2 tablespoons<\/span> fresh lemon juice<\/li>\n<li><span data-amount=\"35\" data-unit=\"g\">35 g<\/span> fat<\/li>\n<li><span data-amount=\"4\" data-unit=\"g\">4 g<\/span> fine sea salt<\/li>\n<\/ul>\n<h4>Vegan and Refined Sugar-Free and Dairy-Free Lemon Icing<\/h4>\n<ul>\n<li><span data-amount=\"6\" data-unit=\"tablespoon\">6 tablespoons<\/span> melted coconut oil<\/li>\n<li><span data-amount=\"70\" data-unit=\"g\">70 g<\/span> almond milk at the room temperature<\/li>\n<li>few drops of liquid stevia or sweeten to your taste (with honey)<\/li>\n<li><span data-amount=\"1\" data-unit=\"tablespoon\">1 tablespoon<\/span> fresh lemon juice<\/li>\n<li><span data-amount=\"2\" data-unit=\"tablespoon\">2 tablespoons<\/span> coconut flour\u00a0<\/li>\n<\/ul>\n<h4>Others<\/h4>\n<ul>\n<li><span data-amount=\"10\">10<\/span> ice cubes for steam during the bake<\/li>\n<li>lemon peel for decoration<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\">The night before preparing the walnut swirl bread, mix 50 g of white spelt flour, 50 g of water and 1 tablespoon of your active sourdough starter. Leave to ferment overnight or until risen and bubbly on the surface.<\/li>\n<li id=\"instruction-step-2\">In the morning, dissolve all of your starter in the milk. Add honey, lemon juice, lemon peel fat, salt and mix well. Add 225 g of flour and knead the dough until all ingredients come together. The dough will be quite soft. Then knead the dough for 6-8 more minutes until the dough becomes smooth. Transfer it to a clean and slightly greased bowl and leave to rise until doubled in volume. It took 4 hours for my dough to double at the 26\u00b0C\/78\u00b0F \u2013 that\u2019s in the summer, it might take longer in the winter. If you want to speed up the fermentation, add more starter or place the bowl to a warm place like quickly heated and switched off oven. I like to use cylinder shaped bowls\/containers, because I know exactly when the dough has doubled in volume and it is ready for the next step.<\/li>\n<li id=\"instruction-step-3\">Just before you see your dough getting doubled in volume, prepare your baking dish \u2013 coat it with fat (butter, coconut oil) and sprinkle it with flour.<\/li>\n<li id=\"instruction-step-4\">When the dough has doubled, use a plastic scraper to take it on a working surface and shape it into a ball \u2013 dust the dough\u2019s surface, turn it upside down and fold it in half, than use your palms to rotate the dough. Leave it to rest for at least 10 minutes so you will be able to roll it easily as the dough will not shrink back.<\/li>\n<li id=\"instruction-step-5\">Roll the dough on a floured kitchen cloth to be about half centimeter thick and to be as long as the inner perimeter of your baking dish (use a piece of string to measure it). Start rolling the dough tightly at the longer side near you. When done, carefully transfer it to a baking dish seam-side down and make sure you tuck the ends together.<\/li>\n<li id=\"instruction-step-6\">Leave the dough to rise again. It took my dough 1.5 hour to be fully proofed. How will you know the dough is ready to be put in the oven? Make an indent with your finger and observe the reaction \u2013 if the indent springs back quickly, leave it to rise a little bit more. If it comes back slowly, you will know it\u2019s ready to be put in the oven.<\/li>\n<li id=\"instruction-step-7\">At least 10 minutes before the bake, preheat your oven to 200\u00b0C (392\u00b0F) along with baking pan that you put on the lower rack.<\/li>\n<li id=\"instruction-step-8\">When ready, place the baking dish into oven, throw ice cubes on the baking pan and close the door. Bake the roll for 15 minutes at 200\u00b0C (392\u00b0F), 20 minutes at 180\u00b0C (356\u00b0F) and for another hour at 160\u00b0C (320\u00b0F). The top crust should be brown, but most importantly make sure the bottom is also baked.\u00a0<\/li>\n<li id=\"instruction-step-9\">When baked, let it cool for at least an hour before you decorate it with the lemon icing. The crumb should be soft and airy with small bubbles and the bread should feel very light in your hands. These are the signs your dough was perfectly fermented.<\/li>\n<\/ol>\n<h4>Instructions for the lemon icing<\/h4>\n<ol>\n<li id=\"instruction-step-10\">Mix all ingredients in a blender and blend well until smooth. Pour over the cooled sourdough lemon poppy seed bread cake and enjoy every slice of it\u00a0<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>The dough for sourdough lemon poppy seed bread cake was mixed in the morning, left to rise for 4 hours until doubled in volume, then rolled and left to rise for the second time for another 1.5 hour. Sourdough starter was mixed a night before and left to rise overnight.<\/li>\n<li>If you would like to make the cake during the week when you are at work, mix and knead the dough in the morning and then just make sure you leave the dough to rise at the temperature to have the dough doubled in volume when you come home from work. Afterwards, continue as written.<\/li>\n<li>Pay attention to how much water your flour absorbs. In my experience, white spelt flour absorbs less than white wheat flour. I advise you to start with less flour and continue to add more if necessary. The dough should be more relatively soft and kneadable.<\/li>\n<li>My oven is quite tricky, so I had to take the roll out of the baking dish after one hour and bake it on a baking pan afterwards to brown the bottom as well.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">17 hrs 40 mins<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">1 hr<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">bread<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-flowers-720x525.jpg\" alt=\"Lemon poppy seed sourdough bread cake with lemon icing\" class=\"wp-image-374\" title=\"Lemon Poppy Seed Sourdough Bread Cake With Lemon Icing 143\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-flowers-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-flowers-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-flowers-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-flowers-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-flowers-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-flowers-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-flowers-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-flowers-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-flowers-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Left: poppy seed capsule. Right: poppy flower.<\/figcaption><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"spelt-sourdough-lemon-poppy-seed-bread-cake-with-lemon-icing\">Spelt Sourdough Lemon Poppy Seed Bread Cake With Lemon Icing<\/h2>\n<h3 class=\"wp-block-heading\" id=\"baking-schedule\">Baking Schedule<\/h3>\n<p>The dough for sourdough lemon poppy seed bread cake was mixed in the morning, left to rise for 4 hours until doubled in volume, then rolled and left to rise for the second time for another 1.5 hour. Sourdough starter was mixed a night before and left to rise overnight.<\/p>\n<p>TIP: If you would like to make the cake during the week when you are at work, mix and knead the dough in the morning and then just make sure you leave the dough to rise at the temperature to have the dough doubled in volume when you come home from work. Afterwards, continue as written.<\/p>\n<h3 class=\"wp-block-heading\" id=\"ingredients-for-the-dough\">Ingredients for the Dough<\/h3>\n<p><em>Yields<\/em>: for 4 people, this lemon sourdough with poppy seeds cake goes perfect with a cup of tea<\/p>\n<ul class=\"wp-block-list\">\n<li>225 g white spelt flour<\/li>\n<li>100 g active white spelt sourdough starter<\/li>\n<li>80 g milk (or any other milk of your choice \u2013 walnut, almond, oat)*<\/li>\n<li>2 tablespoon honey (I used acacia honey which has quite neutral taste, you could also use floral honey)<\/li>\n<li>2 tablespoons poppy seeds<\/li>\n<li>1 tablespoon lemon peel (from fresh lemons is best!)<\/li>\n<li>2 tablespoons fresh lemon juice<\/li>\n<li>35 g fat (I used 20 g of butter and 15 g of lemon peel infused olive oil that tastes like a liquid lemon peel :D)<\/li>\n<li>4 g fine sea salt<\/li>\n<\/ul>\n<p>*Pay attention to how much water your bread flour absorbs. In my experience, white spelt flour absorbs less than white wheat flour. I advise you to start with less flour and continue to add more if necessary. The dough should be more relatively soft and kneadable.<\/p>\n<h3 class=\"wp-block-heading\" id=\"ingredients-for-the-vegan-and-refined-sugarfree-and-dairyfree-lemon-icing\">Ingredients for the Vegan and Refined Sugar-Free and Dairy-Free Lemon Icing*<\/h3>\n<p><em>*(adopted from <a href=\"http:\/\/detoxinista.com\/2012\/03\/vegan-lemon-coconut-frosting\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a>)<\/em><\/p>\n<ul class=\"wp-block-list\">\n<li>6 tablespoons melted coconut oil<\/li>\n<li>70 g almond milk at the room temperature<\/li>\n<li>few drops of liquid stevia or sweeten to your taste (with honey)<\/li>\n<li>1 tablespoon fresh lemon juice<\/li>\n<li>2 tablespoons coconut flour (I powdered shredded coconut in a coffee grinder)<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"other\">Other<\/h3>\n<ul class=\"wp-block-list\">\n<li>10 ice cubes for steam during the bake<\/li>\n<li>lemon peel for decoration<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions-for-the-bread-cake\">Instructions for the Bread Cake<\/h3>\n<ul class=\"wp-block-list\">\n<li>The night before preparing the walnut swirl bread, mix 50 g of white spelt flour, 50 g of water and 1 tablespoon of your active sourdough starter. Leave to ferment overnight or until risen and bubbly on the surface.<\/li>\n<li>In the morning, dissolve all of your starter in the milk. Add honey, lemon juice, lemon peel fat, salt and mix well. Add 225 g of flour and knead the dough until all ingredients come together. The dough will be quite soft.\u00a0 Then knead the dough for 6-8 more minutes until the dough becomes smooth. Transfer it to a clean and slightly greased bowl and leave to rise until doubled in volume. It took 4 hours for my dough to double at the 26\u00b0C\/78\u00b0F \u2013 that\u2019s in the summer, it might take longer in the winter. If you want to speed up the fermentation, add more starter or place the bowl to a warm place like quickly heated and switched off oven. (I like to use cylinder shaped bowls\/containers, because I know exactly when the dough has doubled in volume and it is ready for the next step.)<\/li>\n<li>Just before you see your dough getting doubled in volume, prepare your baking dish \u2013 coat it with fat (butter, coconut oil) and sprinkle it with flour.<\/li>\n<li>When the dough has doubled, use a plastic scraper to take it on a working surface and shape it into a ball \u2013 dust the dough\u2019s surface (easiest to use the same bread flour you already used), turn it upside down and fold it in half, than use your palms to rotate the dough. Leave it to rest for at least 10 minutes so you will be able to roll it easily as the dough will not shrink back.<\/li>\n<li>Roll the dough on a floured kitchen cloth to be about half centimeter thick and to be as long as the inner perimeter of your baking dish (use a piece of string to measure it). Start rolling the dough tightly at the longer side near you. When done, carefully transfer it to a baking dish seam-side down and make sure you tuck the ends together.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-cake-dough-rolling-720x525.jpg\" alt=\"Lemon poppy seed sourdough bread cake with lemon icing\" class=\"wp-image-375\" title=\"Lemon Poppy Seed Sourdough Bread Cake With Lemon Icing 144\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-cake-dough-rolling-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-cake-dough-rolling-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-cake-dough-rolling-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-cake-dough-rolling-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-cake-dough-rolling-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-cake-dough-rolling-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-cake-dough-rolling-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-cake-dough-rolling-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-cake-dough-rolling-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Dough with poppy seeds<\/figcaption><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>Leave the dough to rise again. It took my dough 1.5 hour to be fully proofed. How will you know the dough is ready to be put in the oven? Make an indent with your finger and observe the reaction \u2013 if the indent springs back quickly, leave it to rise a little bit more. If it comes back slowly, you will know it\u2019s ready to be put in the oven.<\/li>\n<li>At least 10 minutes before the bake, preheat your oven to 200\u00b0C (392\u00b0F) along with baking pan that you put on the lower rack.<\/li>\n<li>When ready, place the baking dish into oven, throw ice cubes on the baking pan and close the door. Bake the roll for 15 minutes at 200\u00b0C (392\u00b0F), 20 minutes at 180\u00b0C (356\u00b0F) and for another hour at 160\u00b0C (320\u00b0F). The top crust should be brown, but most importantly make sure the bottom is also baked. My oven is quite tricky, so I had to take the roll out of the baking dish after one hour and bake it on a baking pan afterwards to brown the bottom as well.<\/li>\n<li>When baked, let it cool for at least an hour before you decorate it with the lemon icing.\u00a0 The crumb should be soft and airy with small bubbles and the bread should feel very light in your hands. These are the signs your dough was perfectly fermented.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"478\" height=\"720\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-bread-crumb-478x720.jpg\" alt=\"Lemon poppy seed sourdough bread cake with lemon icing\" class=\"wp-image-376\" title=\"Lemon Poppy Seed Sourdough Bread Cake With Lemon Icing 145\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-bread-crumb-478x720.jpg 478w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-bread-crumb-279x420.jpg 279w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-bread-crumb-768x1156.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-bread-crumb-558x840.jpg 558w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-bread-crumb-1020x1536.jpg 1020w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-bread-crumb-1360x2048.jpg 1360w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-bread-crumb-150x226.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-bread-crumb-252x380.jpg 252w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-bread-crumb.jpg 1424w\" sizes=\"auto, (max-width: 478px) 100vw, 478px\"\/><figcaption class=\"wp-element-caption\">Sliced lemon sourdough bread cake with poppy seeds and lemon icing!<\/figcaption><\/figure>\n<\/div>\n<h3 class=\"wp-block-heading\" id=\"instructions-for-poppy-seed-sourdough-the-lemon-icing\">Instructions for Poppy Seed Sourdough the Lemon Icing<\/h3>\n<ul class=\"wp-block-list\">\n<li>Mix all ingredients in a blender and blend well until smooth. <\/li>\n<li>Pour over the cooled sourdough lemon poppy seed bread cake and enjoy every slice of it \ud83d\ude09<\/li>\n<\/ul>\n<p>How do you like my poppy seed sourdough recipe? Do you love poppy seeds like me? <\/p>\n<p>Apart from poppy seeds, I love other seeds as well. Another seeded sourdough recipe I have is my <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/roasted-pumpkin-seed-pesto-sourdough-bread-tedxyouth-talk\/\">pesto sourdough bread<\/a><\/strong> with <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/roasted-pumpkin-seeds-pesto-with-pumpkin-seed-oil\/\">pumpkin seed pesto<\/a><\/strong>, please check it out!<\/p>\n<p>If you\u2019ve got spare lemons and are looking for a main to serve this with, try this <a href=\"https:\/\/iheartvegetables.com\/lemon-butter-pasta-sauce\/\" target=\"_blank\" data-type=\"link\" data-id=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-lemon-poppy-seed-bread-cake-with-lemon-icing\/\" rel=\"noreferrer noopener\">lemon butter pasta<\/a> recipe.<\/p>\n<p>Have any tweaks you want to make? Let me know if you bake this lemon poppy seed sourdough cake!<\/p>\n<p>Other holey sourdough recipes:<\/p>\n<h2 class=\"wp-block-heading\" id=\"lemon-poppy-seed-sourdough-cake-faqs\">Lemon Poppy Seed Sourdough Cake \u2013 FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1678098925767\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Do you need to soak poppy seeds before adding to sourdough?<\/h3>\n<div class=\"rank-math-answer \">\n<p>While soaking <a href=\"https:\/\/www.webmd.com\/vitamins\/ai\/ingredientmono-1503\/poppy-seed#:~:text=Poppy%20seed%20tea%20is%20made,due%20to%20the%20opiate%20content.\" target=\"_blank\" rel=\"noreferrer noopener\">poppy seeds<\/a> is <strong>not necessary <\/strong>for sourdough baking, it can provide some benefits in terms of improving nutrient availability. It\u2019s up to you to decide if you want to soak them or not, based on your personal preferences and nutritional goals.<\/p>\n<p>If you want to soak the poppy seeds before adding them to your sourdough recipe, you can do so by mixing them with warm water and letting them sit for several hours, or overnight. Drain off any excess liquid before adding the soaked poppy seed batch to the dough.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678099215393\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Is seeded sourdough bread healthy?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Seeded sourdough bread <strong>can be a healthy choice<\/strong>, depending on the ingredients used and the overall nutritional profile of the bread. In general, if you\u2019re looking for a healthy seeded sourdough bread, look for one that is made with whole grain flours, a variety of seeds, and minimal added sugars or oils. You can also check the nutrition label or ingredients list to get a better sense of the bread\u2019s overall nutritional profile.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678113827114\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Why do people put poppy seeds on bread?<\/h3>\n<div class=\"rank-math-answer \">\n<p>One of the main reasons is for the taste and texture of poppy seed. They have a nutty, slightly sweet flavor that complements bread well. Poppy seeds also add a bit of crunch to the texture when you bake bread.<\/p>\n<p>In some cultures, poppy seeds are also used for their symbolic meaning. In other cultures, poppy seeds may be used as a symbol of fertility or prosperity.<\/p>\n<p>Finally, some people may simply enjoy the look of poppy seeds mixed into their bread flour. The small, dark seeds can add an attractive visual element to bread (like in this poppy seed sourdough), especially when used in combination with other toppings like toasted sesame seeds or flax seeds.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"8 Effective Health Benefits Of Poppy Seeds\/Khus Khus\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/-ou6FsXrK7M?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<h2 class=\"wp-block-heading\" id=\"waxing-poetic-friendly-birthdays\">Waxing Poetic + Friendly Birthdays<\/h2>\n<p>The summer has finally and fully settled in. Endless and optimistic warm nights and fresh and serene mornings that I wish I could store in a bottle to smell them later and to feel the focus and power of the new day\u2019s beginning. <\/p>\n<p>But as much as I feel everything is purposeful, my thoughts are often dispersed in the summer. As though the sun energy needs balancing to bring those thoughts back to me \u2013 with bare feet, fresh mountain air, blueberry popsicles, lavender scent and gatherings.<\/p>\n<p>Couple of weeks ago, Saghar from the <a href=\"http:\/\/www.labnoon.com\/en\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Lab Noon<\/a> blog (did you know that <em>Noon<\/em> in Persian means bread?) invited me to her blog\u2019s 1st birthday party. I admit, I had no idea what to bring to the party. <\/p>\n<p>\/Monologue start\/ Sourdough bread? Well, sure, who wouldn\u2019t want to have a slice of delicious sourdough bread? But Natasha, it\u2019s the birthday party. You know, birthday party \u2013 with cakes?\u00a0 \/dramatic pause\/ I know, I\u2019ll make sourdough bread cake! And to make it even cooler \u2013 I\u2019ll make sourdough lemon poppy seed bread cake with lemon icing! How party and summery-like is this? \/Monologue end\/.<\/p>\n<p>So, here it is: spelt sourdough lemon poppy seed bread cake with dairy-free lemon icing \u2013 tender and fresh with velvety crumb. Summer at its best.<\/p>\n<p>Happy 1st blog birthday, Lab Noon, to many more! \ud83d\ude42<\/p>\n<p>Check out at the bottom of the post who also came to the party and brought delicious cakes + there\u2019s a giveaway too! Head over the <a href=\"http:\/\/www.labnoon.com\/en\/2015\/07\/08\/lab-noons-fruity-birthday-cake\/\" target=\"_blank\" rel=\"noreferrer noopener\">Lab Noon\u2019s birthday post<\/a> and you might win a pair of handmade cups (<em>shipping available only in Europe).<\/em><\/p>\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n<p>\u200bLab Noon | <a href=\"http:\/\/www.labnoon.com\/en\/2015\/07\/08\/lab-noons-fruity-birthday-cake\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Lab Noon\u2019s Fruitty Birthday Cake (English)<\/a><br \/>Twigg studios | <a href=\"http:\/\/www.twiggstudios.com\/2015\/06\/chamomile-apricot-verticle-roll-cake.html\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Chamomile apricot veriticle roll cake<\/a><br \/>Hortus Cuisine | <a href=\"http:\/\/hortuscuisine.com\/apricot-lemon-custard-crostata-italian-tart-happy-birthday-lab-noon\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Apricot crostata with rice lemon curd<\/a><br \/>Foodistan | <a href=\"http:\/\/foodistanparistanbulteheran.blogspot.com\/2015\/07\/darling-cherie-clafoutis-aux-cerises_6.html\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Cherry clafoutis (French & English)<\/a><br \/>cocinayletras | <a href=\"http:\/\/www.cocinayletras.com\/2015\/07\/08\/torta-della-nonna-grandmas-pie-lab-noon-blogs-birthday-congratulations\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Torta della nonna. Lab Noon\u2019s Birthday (Eng-Ita)<\/a><br \/>Celeste Cucina | <a href=\"http:\/\/celeste-cucina.blogspot.com\/2015\/07\/ciambelline-alla-lavanda-con-glassa.html\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Ciambelline alla lavanda con glassa alle more<\/a><br \/>Foolproof Living | <a href=\"http:\/\/www.foolproofliving.com\/summer-berry-tart\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Summer Berry Tart<\/a><br \/>My kitchen kiosk | <a href=\"http:\/\/mykitchenkiosk.blogspot.com\/2015\/07\/mini-chocolate-pavlovas-with-blueberries.html\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Mini chocolate pavlovas with blueberries<\/a><br \/>Gourmet Project | <a href=\"http:\/\/www.gourmetproject.net\/earl-grey-tea-mousse\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Earl Grey Tea Mousse & How Food Bloggers Celebrate Birthdays<\/a><br \/>La Panificatrice Folle | <a href=\"http:\/\/lapanificatricefolle.blogspot.com\/2015\/07\/labnoonsbirthdayparty.html\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Syllabub ai frutti di bosco<\/a><br \/><a href=\"https:\/\/rusticaretro.wordpress.com\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Rustica Retro <\/a>| Passionfruit Sponge<br \/>Vermilion Roots | <a href=\"http:\/\/www.vermilionroots.com\/blog\/2015\/7\/pandancake\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Pandan coconut cake with kaya<\/a><br \/>Gretchen gretchen | <a href=\"http:\/\/www.gretchengretchen.com\/2015\/07\/cooling-watermelon-cakes.html\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Cooling watermelon cakes<\/a><br \/>Persian Foodie | <a href=\"http:\/\/persianfoodie.blogspot.com\/2015\/07\/orange-blossom-cupcakes.html\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Orange blossom cupcakes <\/a><\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>I wanted to bring something special to my friend\u2019s blog birthday. Sourdough bread? Well, sure, who wouldn\u2019t want to have a slice of delicious sourdough bread? But it\u2019s a birthday party, with cakes?\u00a0I decided that I\u2019ll make sourdough bread cake! And to make it even cooler \u2013 I\u2019ll gift my friend a lemon poppy seed […]<\/p>\n","protected":false},"author":1,"featured_media":214515,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,2954,34076,9773,6406,4351,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-214514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-cake","tag-icing","tag-lemon","tag-poppy","tag-seed","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lemon Poppy Seed Sourdough Bread Cake With Lemon Icing - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=214514\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lemon Poppy Seed Sourdough Bread Cake With Lemon Icing - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"I wanted to bring something special to my friend\u2019s blog birthday. 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![\"Lemon](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/07\/poppy-seed-sourdough-cake-iced-720x525.jpg\" "\\"Lemon")
<\/figure>\n<\/div>\n