Poppy Seed Bloomer

This British version of the chunky baton loaf found all over Europe is a rustic white bread. It is made by a slower rising method than most breads with less yeast than usual, which produces a loaf with fuller flavour that keeps for longer than other breads. The dough takes 8 hours to rise, so you will need to start this bread in good time before it is required, but the wait is worth it in the end.

Poppy seeds are not the only topping you could use; sesame seeds are also used as are caraway seeds or fennel, and finely grated hard cheeses like parmesan and mature cheddar, or even very finely chopped onion or garlic and herbs.

Ingredients:
675g unbleached white bread flour
10ml salt
15g fresh yeast
430ml water

For the Topping:
2.5ml salt
30ml water
poppy seeds for sprinkling

Method:
Lightly grease a baking sheet.

Mix the yeast and 150ml of the water in a jug. When well creamed, add the remaining water.

Sift the flour and salt toghether in a large bowl and make a well in the centre. Add the yeast mixture to the well in the flour and mix, gradually incorporating the surrounding flour until the mixture forms a firm dough.

Turn out onto a lightly floured surafce and knead the dough well for at least 10 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise at room temperature for 5-6 hours, or until doubled in size.

Knock back the dough, turn out on a lightly floured surface and knead it forcefully for about 5 minutes. Return the dough to the bowl, cover and leave to rise again for 2 hours or longer at room temperature.

Knock the dough back again and repeat the kneading process. Leave the dough to rest for 5 minutes, then roll out on a lightly floured surface into a rectangle about 1 inch thick. Roll the dough up from one long side and shape it into a square ended thick baton shape about 13 x 5 inches.

Place the baton seam side up on a lighly floured baking sheet, cover and leave to rest for 15 minutes. Turn the loaf over and place on the prepared greased baking sheet. Plump up by tucking the dough under at the sides and ends. Using a sharp knife, cut 6 diagonal slashes on the top.

Cover and leave to rest in a warm place for 10 minutes. Meanwhile, heat the oven to 230C.

Mix the salt and water for the topping and brush it over the bread to glaze. Sprinkle with poppy seeds.

Spray the oven with water and bake the bread for 20 minutes, then reduce the temperature to 200C and bake for a further 25 minutes until the loaf is golden on top. Tranfer to a wire rack and cool.

Cook's Tip:

The traditional cracked, crusty appearnace of this loaf is not easy to achieve in a domestic oven, but the result is best achieved by spraying the oven with water before baking. If the base of the laof is not very crusty at the end of baking, turn the loaf over on the baking sheet, switch off the oven and leave the loaf in the oven for about 5-10 minutes.

For a more rustic laof, replace up to half the flour with wholemeal bread flour and sprinkle the top with bran and your choice of other topping.