White Bloomer Bread Loaf

White Bloomer Bread Loaf

Typically, oval in shape with a series of cuts across the top, this eye catching white bloomer bread loaf is baked on an oven tray rather than in a tin. It’s fun to add a dressing of poppy seeds to the dough shape before the final dough proving which will create stripes in the baked crust.

Prep time: 15 mins plus extra for proving Bake time: 35-40 mins Makes: 1 bloomer loaf
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  • 500g Wessex Mill Strong White Bread Flour
  • 2 tsp quick yeast (we like to use Doves Farm)
  • 1 tsp sugar
  • 1 tsp salt
  • 300ml tepid water
  • 1 tbsp oil
  • 1 tbsp poppy seeds
  • plus oil, for tray


  • 2 x mixing bowls
  • 1 x large baking tray


220˚C, Fan 200˚C, 425˚F, Gas 7

  • Put the flour, yeast, sugar and salt into a large bowl and blend them together.

  • Pour in the water and stir until everything looks craggy and lumpy.

  • Stir in the oil and bring together a doughy mass.

  • Using your hands, gather everything together into a ball of dough.

  • Knead the dough in the bowl for a minute. It may become a little sticky but avoid adding flour if possible.

  • Cover the dough bowl with a clean tea towel and leave it in a warm place for the dough to double in size, which will take about an hour.

  • Rub some oil around the inside of a large baking tray.

  • Scatter the poppy seeds on a large plate.

  • Dust the work surface with flour, tip the dough out of the bowl, dust it with flour and knead the dough for a couple of minutes.

  • Shape the dough into a 25cm/10” inch long oval.

  • Dip a hand or a pastry brush in water and wet the top of the loaf.

  • Pick up the dough oval, turn it upside down and gently press the top onto the poppy seeds.

  • Put the dough onto the baking tray with the poppy seeds on top.

  • Take a very sharp knife, and working briskly, make 12mm/½” inch deep cuts across the top of the dough every 12mm/½” inch.

  • Invert a large mixing bowl or clean washing up bowl over the bloomer and leave it in a warm place until doubled in size, about 45 minutes.

  • Preheat the oven.

  • Remove the bowl and bake for 35-40 minutes.

  • Transfer the loaf to a wire rack and leave to cool.

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