Saturday, May 18, 2013

Poppy Seed Bloomer

It is easy to make classic aromatic bread at home with a small amount of ingredients. A bloomer is a common term in England for an oblong freestanding rounded loaf of crusty white bread cut with a several diagonal slashes on top.

Ingredients make 2 loaves

500 g strong bread flour
2 tsp salt (12g)
2 tsp sugar (10g)
1 sachet fast action dried yeast (7g)
2 tbsp olive oil
300 ml warm water


Place flour, salt, sugar and yeast in a mixing bowl and mix evenly. Mix lukewarm water and oil in a jug. Add liquid to the flour mixture and combine to dough. Dust the work surface with flour and turn the dough out. Knead the dough for approx. 5 minutes until smooth and elastic. Place the dough back into the bowl and cover with cling wrap. Allow resting for 1 hour or until double in size. Turn the dough out on the work surface and divide into two pieces. Flatten each piece and fold the end into the middle. Fold the other end on top and tighten the dough while keeping the oval shape. Roll the dough in poppy seed and place on a baking tray. Allow proofing for approx. 50 minutes. Preheat oven to 200ºC normal bake. Cut several slashes on top of the bread and bake in the oven for approx. 35 minutes. Place loaves on a wire rack and allow cooling for at least 15 minutes before cutting.

Note: You can also roll the dough in sesame seeds if preferred.