Sesame, sunflower & poppy seed bloomer

Sesame, sunflower & poppy seed bloomer

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(2 ratings)

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Cooking time

Prep: 25 mins Cook: 35 mins You'll have a baked loaf in 2 ½ - 3 hrs

Skill level

Easy

Servings

Makes 1

Escape to the kitchen this weekend to whip up this traditional English loaf

Nutrition and extra info

Nutrition info

Nutrition per serving (20 slices)

kcalories
107
protein
4g
carbs
19g
fat
2g
saturates
1g
fibre
1g
sugar
0g
salt
1.38g

Ingredients

For the white loaf

  • 500g strong white bread flour
  • 7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)
  • 1½ tsp salt
  • 1 tbsp soft butter

For the flavourings

  • 1 tbsp sunflower seeds
  • 1 tbsp each of sesame and poppy seeds, plus extra for sprinkling

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Method

  1. Mix the flour, yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Mix in the seeds. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
  2. Put the dough onto a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
  3. Knock back the dough by gently kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough’s lightness. Shape into a ball, then cover and leave for 10 mins.
  4. Shape by flattening the dough into a rectangle about 25 x 19cm using your knuckles. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Seal both ends by pressing down firmly with the side of your hand. Lay the loaf on a baking parchment-lined baking sheet with the join underneath. Using a very sharp knife, make 7-8 diagonal slashes down the length of the loaf, deep enough to open up slightly. Cover and leave for 40-45 mins, or until about doubled in size. Finish by brushing between slashes with water, then sprinkling with alternate lines of seeds.
  5. Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.

Recipe from Good Food magazine, September 2011

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Comments

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Silver Cook's picture

Beautiful recipe, better than any bakery bought bread!!! just a tad too salty, will def make again but with half salt.

courtlyladydawn's picture
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This was such an easy recipe to follow and an excellent loaf of bread to bake, especially as it was cold and snowy outside!

Great to have with a warmimg bowl of soup or to be used for a sandwich.

I will definitely be baking this again (maybe tomorrow!) but will probably adjust the temperature of the oven slightly.

This recipe will definitely be added to my list of favourites!

40kfoat's picture

I think it bakes with a better crust if it is spritzed say 2_3 times during baking

andiet's picture
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Great recipe. I've made this several times (used my kitchenaid to mix and knead). One of the best bread recipes I've tried.

ella-maria's picture

non starter even though tells calorific value per serving, dont know size of serving or how many servings in each loaf

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