Healthy Sourdough Discard Lemon Poppy Seed Bread 🍋✨

Jump to Recipe

Nothing brightens up a morning like a thick slice of bakery-style lemon poppy seed bread. This wholesome sourdough discard recipe combines the bright, zesty punch of fresh lemons with the warm depth of whole wheat flour and the delicate crunch of poppy seeds.

Naturally sweetened with honey and monkfruit, baked with heart-healthy coconut oil, and finished with a silky, pourable lemon glaze, this tender and healthy sourdough discard lemon poppy seed bread is a cozy, guilt-free treat you will want to bake on repeat!

Author: The Honey Buckle

Prep Time: 15 minutes

Cook and Cool Time: 1 hour

Total Time: 1 hour, 15 minutes

Nutrition (per slice, makes 10): Calories: ~205 | Fat: ~11g | Carbs: ~26g | Protein: ~6.7g

Ingredients for Healthy Sourdough Discard Lemon Poppy Seed Bread

For the Bread

• Whole Wheat Flour: 1 ¾ cups (~210g)

• Monkfruit Sugar: ½ cup (~100g)

• Lemon Zest: 2 tbsp (~zest of 2 large lemons)

• Honey: 60g (~3 tbsp)

• Sourdough Discard: 120g (~½ cup)

• Coconut Oil (Melted): 70g (~⅓ cup)

• Milk or Milk Alternative: 160ml (~⅔ cup, almond, oat, or soy)

• Fresh Lemon Juice: 3 tbsp (~45ml)

• Eggs: 2 large

• Vanilla Extract: 1 tsp

• Baking Powder: 2 tsp

• Salt: ¼ tsp

• Poppy Seeds: 3 tbsp (~30g)

  
  

For the Silky Lemon Glaze

• Powdered Monkfruit Sugar: 1 cup (~120g) (or powdered sugar)

• Fresh Lemon Juice: 1 tbsp (15ml)

• Milk or Milk Alternative: ½ tbsp (7.5ml) - more/less as needed for desired consistency

OR this higher protein option:

• Greek yogurt: 1/2 cup (113g)

• Lemon juice: 1 tbsp (15 ml

• Monk fruit sweetener or sugar: 1 tbsp (10g)
  

Instructions

1.Preheat & Prepare: Line a 9×5 inch loaf pan.

Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy lifting later.

2.Mix Dry Ingredients: Combine dry base.

In a medium bowl, whisk together the whole wheat flour, baking powder, and salt. Set aside.

3.Infuse Sugar with Lemon Zest: Releases natural oils for max flavor.

In a large mixing bowl, combine the monkfruit sugar and fresh lemon zest. Use your fingertips to rub the zest into the sugar for 1–2 minutes until fragrant and brightly yellow.

4.Combine Wet Ingredients: Whisk liquids together.

To the lemon sugar, add the honey, sourdough discard, melted coconut oil, milk alternative, fresh lemon juice, eggs, and vanilla extract. Whisk thoroughly until smooth and fully emulsified.

5.Fold Wet & Dry: Avoid overmixing for a tender crumb.

Gently fold the dry flour mixture into the wet ingredients using a spatula until just combined. Gently fold in the poppy seeds until evenly distributed throughout the batter.

6.Bake to Golden Perfection: Bake 45–50 minutes.

Pour the batter into your prepared loaf pan and smooth the top. Bake at 350°F for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

7.Cool Completely: Cool before glazing.

Allow the bread to rest in the pan for 20 minutes. Use the parchment paper handles to lift the loaf out and transfer it to a wire rack to cool completely.

8.Mix Glaze & Drizzle: Whisk until smooth & ribbon-like.

In a small bowl, whisk the powdered monkfruit sugar, lemon juice, and milk alternative together until smooth. For the best consistency, add the liquids slowly while whisking until a pourable, opaque glaze forms. Drizzle generously over the cooled loaf, slice into 10 pieces, and enjoy!