Seedy Bloomer

I'm afraid there's a slight cheat at the start of this as I'm using a breadmaker to prepare the dough.  I'm sure the ingredient quantities could be easily adapted to make this an entirely hand-made bloomer.

Ingredients

1 tsp Yeast

400g Shipton Mill Seeded White Bread Flour

100g Shipton Mill Wholemeal Spelt

1 tbsp Sugar

2 tbsp Milk powder

1.5 tsp Salt

25g Butter

300ml Water

Method

Place all ingredients in the breadmaker in the order above.  Use the DOUGH programme and let the machine do the hard work!

2hrs 20min later, when the kitchen gadget has performed a small miracle, take the dough and knock-back.

Shape into a bloomer shaped lump, grease a baking tray and plop the dough in the middle.  Sprinkle some flour on the top to make it look the part!  Cover loosely with clingfilm and pop it in a warm place for a while, until doubled in size (proved).

In the meantime, preheat an oven to Gas 7 (220 C, 425 F) and place a shallow bowl of water in the bottom.

Once the dough has proved, remove the clingfilm and transfer to the preheated oven.

Bake for 10 minutes at Gas 7 (220 C, 425 F) and then turn down the oven heat to Gas 4 (180 C) and cook for a further 20 mins.

After 20 mins has passed, take out the tray and loaf and test to see if it's baked through (tap the bottom of the bloomer, if it sounds hollow then it's baked, otherwise, pop it back in for a further 5 mins and re-test.

Place the hot baked bloomer onto a wire rack and let it cool, you must resist the temptation to eat immediately - this will be very hard, but you can do with enough will-power (and perhaps a biscuity treat to keep you going).

Once it's cool enough to slice, don't tell anybody you've made it and secretly eat it yourself, or share with friends, which is much better actually!

 


Tags: Bread White Seeds photo1406

Added by: Alex Boulton

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