Lemon Poppyseed Bread

Good afternoon! I have started this blog to keep track of my adventures in baking, and also to encourage others to have their own. I hope to post at least once a week, with recipes and pictures of what worked and what didn't.

Today's recipe is Lemon Poppyseed Bread, from the King Arthur Flour Whole Grain Baking book, pages 49-50.

Yield: One 9x5 inch loaf, 16 servings

Baking temp: 350 degrees F

Baking time: 1 hour to 1 hour 5 minutes

Bread

1 1/2 cups white whole wheat flour

1/2 cup oat flour (I didn't have any so I put some old-fashioned oats in the blender! It worked fine!)

3/4 cup unbleached all-purpose flour

2 tsp baking powder

1/2 tsp baking soda
1/2 tsp salt

1/2 cup (1 stick) unsalted butter

1 cup sugar
2 large eggs

2 tbsp grated lemon zest (I only had 1 tbsp but it worked out fine, again)

1/2 cup fresh lemon juice

3/4 cup lemon yogurt

1/4 cup poppy seeds

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Lemon glaze

1/2 cup powdered sugar

2 tsp fresh lemon juice

1 tsp milk
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Preheat the oven to 350. Grease a 9x5-inch loaf pan.

Whisk together the flours with the baking powder, baking soda, and salt in a medium bowl.

Cream together the butter and sugar in a large mixing bowl until fluffy. Add the eggs, one at a time, scraping the sides and bottom of the bowl between additions. Add the lemon zest, then one-third of the dry ingredients. Add the lemon juice, then another third of the dry ingredients. Mix in the yogurt and poppy seeds, then the remaining dry ingredients.

Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour 5 minutes. Remove from the oven, place on a cooling rack, and cool in the pan 15 to 20 minutes. After that time, run a table knife around the edge of the pan, and tip the bread out. Return the bread to the rack to cool completely before glazing.

To make the glaze: Whisk together all the ingredients until smooth. Brush or drizzle over the top of the cooled bread just before serving.

Nutritional info: 204 calories per slice, 14g whole grains