Bloomer Bread
Master the art of traditional British baking with this classic Bloomer Bread recipe! Featuring a soft, fluffy interior and a beautifully crisp crust, this artisan-style loaf is as impressive as it is delicious. Made with simple pantry staples like strong white bread flour, dried yeast, and a touch of olive oil, this bread achieves its signature golden crust with the help of steam during baking. The characteristic diagonal slashes across the top give this bloomer loaf its rustic charm, making it perfect for everything from hearty sandwiches to dipping into soups or stews. With easy-to-follow steps and minimal prep time, crafting this homemade bread is an absolute joy for bakers of all skill levels.
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Recipe Information
Ingredients
- 500 g Strong white bread flour
- 10 g Salt
- 7 g Dried yeast
- 10 g Sugar
- 320 ml Warm water
- 15 ml Olive oil
Instructions
In a large bowl, mix the flour and salt together.
In a small bowl, combine the yeast, sugar, and warm water. Let it sit for 5 minutes until frothy.
Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil.
Stir until the dough begins to come together, then transfer to a floured surface.
Knead the dough for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp tea towel, and let it prove in a warm place for 1 hour or until doubled in size.
Punch down the dough to remove air and shape it into an oval loaf. Transfer to a baking tray lined with parchment paper.
Dust the top of the dough lightly with flour and make three deep diagonal slashes across the top using a sharp knife for the signature bloomer look.
Cover the loaf loosely with a tea towel and allow it to prove again for 30 minutes.
Preheat your oven to 220°C (200°C fan-assisted, 425°F). Place a small oven-safe dish of water on the bottom shelf to create steam for a crusty finish.
Bake the bread in the center of the oven for 25 minutes until golden brown and the bottom sounds hollow when tapped.
Remove from the oven and let the loaf cool completely on a wire rack before slicing or serving.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3951 mg | 172% | |
| Total Carbohydrate | 395.0 g | 144% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 16.0 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
