Making A Seeded Rustic Bloomer

A rustic bloomer with a crunchy seed topping and a soft, airy crumb is a wonderful addition to any bread lover’s repertoire. This recipe creates a 550g seeded bloomer with a variety of seeds on top, including sunflower seeds, linseed, poppy seeds, millet, and golden linseed, providing both texture and flavor.

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Digital kitchen scale (for precise measurements)
• Whisk
• Dough scraper or spatula
• Stand mixer with dough hook attachment (optional)
• Clean kitchen towel or plastic wrap
• Loaf tin (for shaping, optional)
• Baking tray
• Parchment paper or a baking mat
• Sifter or fine-mesh sieve (for dusting with flour)
• Wire cooling rack
• Sharp knife or bread lame (for scoring)

Ingredients

For the Dough

• 375g strong white bread flour (about 3 cups)
• 7g instant yeast (about 2 1/4 teaspoons)
• 10g sugar (about 2 teaspoons)
• 7g salt (about 1 1/4 teaspoons)
• 250ml warm water (about 1 cup, at 38°C/100°F)
• 30g unsalted butter, softened (about 2 tablespoons)

For the Seed Topping

• 1 tablespoon sunflower seeds
• 1 tablespoon linseed (flaxseed)
• 1 tablespoon poppy seeds
• 1 tablespoon millet
• 1 tablespoon golden linseed (flaxseed)

Nutritional Information (Per Slice, assuming 10 slices)

• Calories: Approximately 180 kcal
• Protein: 5g
• Carbohydrates: 31g
• Fat: 4g
• Fiber: 2g
• Sodium: 270mg

Preparation and Baking Times

• Preparation Time: 20 minutes
• First Rise: 1 hour
• Shaping and Second Rise: 30-40 minutes
• Baking Time: 30-35 minutes
• Cooling Time: 1 hour
• Total Time: About 3 hours

Step-by-Step Instructions

1. Preparing the Dough

1. Mix the dry ingredients:
   • In a large mixing bowl or the bowl of a stand mixer, whisk together the strong white bread flour, instant yeast, sugar, and salt until well combined.
2. Add the wet ingredients:
   • Gradually add the warm water into the dry ingredients while mixing with a dough scraper, spatula, or using the dough hook attachment on a stand mixer.
   • Add the softened butter and continue mixing until the dough starts to come together.
3. Knead the dough:
   • Knead the dough on a lightly floured surface for about 10 minutes by hand, or for 8 minutes on medium speed using a stand mixer with the dough hook attachment. The dough should be smooth, elastic, and slightly tacky but not sticky.
4. First rise:
   • Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.

2. Shaping and Second Rise

1. Prepare the dough:
   • After the dough has risen, punch it down gently to release any trapped air.
   • Turn the dough out onto a lightly floured surface and shape it into a rustic bloomer loaf. To shape, flatten the dough into a rectangle and then roll it up tightly from one end to the other. Pinch the seam to seal.
2. Transfer and shape:
   • Place the shaped loaf onto a baking tray lined with parchment paper or a baking mat. Alternatively, use a lightly greased loaf tin for a more uniform shape.
3. Second rise:
   • Cover the loaf loosely with a clean kitchen towel or plastic wrap and let it rise for 30-40 minutes, or until it has risen and is nearly doubled in size.

3. Adding the Seed Topping and Baking

1. Preheat the oven:
   • While the dough is proofing, preheat your oven to 220°C (430°F) or 200°C (390°F) for fan-assisted ovens.
2. Score and top the loaf:
   • Just before baking, use a sharp knife or bread lame to make a few diagonal slashes on the top of the loaf. This allows for expansion during baking.
   • Brush the top of the loaf with a little water or milk, then sprinkle the mixed seeds evenly over the top.
3. Bake the loaf:
   • Place the baking tray in the preheated oven and bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. The internal temperature should be around 90°C (195°F).
4. Cool the loaf:
   • Remove the loaf from the oven and let it cool on a wire cooling rack for at least 1 hour before slicing. This helps to set the crumb and prevents it from becoming gummy.

Additional Tips and Variations

• Storing: The seeded rustic bloomer can be stored at room temperature in an airtight container for up to 3 days. For longer storage, it can be sliced and frozen, then toasted or reheated as needed.
• Flavour Variations: Add herbs like rosemary or thyme to the dough for a flavorful variation. Alternatively, a bit of grated cheese mixed into the dough can add an extra layer of taste.
• Seed Variations: Feel free to mix and match seeds based on your preference or availability. Chia seeds, sesame seeds, or pumpkin seeds can be excellent additions.

This seeded rustic bloomer is a fantastic bread that combines the hearty texture of a rustic loaf with the delightful crunch of a variety of seeds. It’s perfect for sandwiches, toast, or simply enjoyed with butter. The recipe is straightforward and yields a beautifully crusty and flavorful loaf that’s sure to become a favorite.