Multiseed Bloomer Bread
A rustic British bread made with strong white and wholemeal flours, butter, and mixed seeds. The loaves are shaped into tight sausages, topped with seeds, scored diagonally, and baked with steam for a crisp crust and tender crumb.
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Ingredients
- 325 g Water (Room temperature)
- 12 g Fresh yeast (Crumbled; alternatively, use fast-action dried yeast, but the quantity is missing from the source. Approximately 4 g dried yeast is a typical equivalent.)
- 400 g Strong white bread flour (Plus extra for dusting)
- 100 g Strong wholemeal bread flour
- 75 g Small mixed seeds (Use seeds such as poppy, sesame, linseed (flaxseed), or sunflower; plus extra for topping)
- 8 g Salt
- 15 g Butter (Room temperature and broken into pieces)
- Flour for dusting (Use a small amount of the strong white bread flour; additional quantity is not specified)
- Water for moistening loaves (Use as needed before applying the topping seeds)
- Extra seeds for topping (Use the chosen seeds as needed for rolling or sprinkling)
- Boiling water for oven steam (Half-fill a kettle; pour into the deep roasting tray in the oven)
Steps
- 1
In a large mixing bowl, combine the room-temperature water and crumbled yeast. Stir until the yeast has dissolved.
- 2
Add the strong white bread flour, wholemeal flour, seeds, and salt. Mix with a dough scraper until the ingredients begin to come together.
- 3
Add the room-temperature butter pieces and mix again until a rough dough forms.
- 4
Turn the dough onto a clean work surface. Knead without adding flour for about 8 minutes, until the dough becomes smoother and more cohesive.
- 5
Shape the dough into a ball and return it to the mixing bowl. Sprinkle the top lightly with flour, cover with a clean cloth, and leave at room temperature for 1 to 1½ hours.
- 6
Lightly dust the dough with flour. Use a dough scraper to turn it out upside down onto the work surface, leaving the sticky side facing up.
- 7
Gently flatten the dough with your fingertips, then cut it in half with the dough scraper.
- 8
Fold and roll each portion into a ball, then cup each ball slightly with your hands to tighten the surface.
- 9
Line the two dough balls up on the work surface. Dust their tops with flour, cover with the cloth, and rest for 15 minutes so they can relax and spread slightly.
- 10
Line a baking tray with baking parchment.
- 11
Lightly dust the work surface with flour. Work with one dough ball at a time: slide the dough scraper underneath it to release it, then flip it sticky side up onto the floured surface.
- 12
Press the dough gently with your fingertips and knuckles to flatten it into a circle.
- 13
Slide your fingers, palms upward, underneath each side of the circle and pull gently to stretch the dough sideways.
- 14
At an angle, fold one side two-thirds of the way over the dough. Fold the other side over in the same way so that it overlaps the first fold, forming an A shape.
- 15
Roll the dough tightly from the point toward you into a sausage shape. Press the seam firmly to seal it, then turn the loaf seam-side down.
- 16
Repeat the shaping process with the second dough ball.
- 17
Moisten the top of each loaf lightly with water. Roll the tops in a shallow tray of the chosen seeds for dense coverage, or sprinkle seeds over the tops for lighter coverage.
- 18
Using a serrated knife, make 6 to 8 diagonal cuts across each loaf, approximately 5 mm deep. Place the loaves on the parchment-lined tray. If any wet patches remain on the surface, allow them to dry or dust them lightly with flour.
- 19
Cover the loaves with the cloth and leave them to rest for 1 to 1½ hours.
- 20
Toward the end of the final rest, preheat the oven to 200°C / 400°F with a shelf positioned in the middle. Place a deep roasting tray on the oven floor.
- 21
Half-fill a kettle with water and bring it to a boil.
- 22
Place the baking tray with the loaves on the middle oven shelf. Carefully pour the boiling water into the deep roasting tray below to create steam, then close the oven promptly.
- 23
Bake the loaves for 30 to 35 minutes, until deeply golden and firm with a crisp crust.
- 24
Transfer the loaves to a wire rack and let them cool completely before slicing.
Notes
The source gives an incomplete quantity for the fast-action dried yeast alternative; approximately 4 g is a typical equivalent for 12 g fresh yeast, but this should be treated as an estimate. Do not add flour while kneading. Steam from the boiling water helps develop the crust. Cool completely before slicing.
Nutrition per serving
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