Prep 20 mins
Cook 40 mins
Bloomer Bread is not really a type of bread as much as it is a shape. It is cylindrical with a flat bottom, and has several diagonal slashes across the top. It's a British "style" of baking bread. The slow rising means the yeast does the work and develops a rich flavor.
- 1 1⁄2 cups unbleached flour
- 2 1⁄4 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon wheat germ
- 1⁄2 teaspoon dry yeast
- 1 1⁄2 cups warm milk
- Mix the dry ingredients, except for the yeast, in large mixing bowl.
- Mix the yeast with the warm milk. Add to the dry ingredients, mix well, then knead the dough for 8 minutes until smooth and elastic. Roll the dough in flour, put in a warm bowl and leave at room temp for 4 hours.
- Punch down dough, knead it again, roll it in flour and let rise again another 2-3 hours.
- Punch down the dough, give it a final kneading, shape into a baguette shape, cut slashes across the top with a sharp knife, brush with water and let rise another 30-50 minutes.
- Bake in preheated 400F oven for 20 minutes.
- Reduce temp to 325F and bake for another 20-30 minutes until brown and loaf sounds hollow when tapped on the bottom.
This is an excellent bread. I love that there is no fat added (although, I did add in 2 Tbsp of Splenda). I made buns as I just never use a loaf of bread before it starts to grow cultures. The buns I will freeze to use as I like. It makes a hearty, good tasting, bread that will satisfy an empty tummy. I used 1.5 tsps of instant yeast that I buy in the jar and I'm not sure of how that differs from the dry. The full recipe made 8 big buns.