Bread baking – Feasting Is Fun

Sunflower Seed Heart Cob Loaf

Today is Valentine’s Day and I have baked bread. While there is nothing unusual in that, I have baked bread with a bit of a difference. Since hearts abound on this day, more than most, I toyed with the idea of baking a heart shaped loaf. Practicality got the better of me. It always does! Unsure of how the finished loaf would be sliced I decided instead to create a heart pattern on a cob loaf. I share with you my Sunflower Seed Heart Cob Loaf.

A lighter wholemeal style bread packed full of sunflower seeds, this loaf is as tasty as it is pretty. Since this loaf is baked without the use of steam. Usually a bowl or tray of water is placed in the base of the oven, allowing maximum oven spring before the crust sets. Yet in this case, as the dough is brushed with water prior to being baked, it expanded well, without any cracking. Resulting in a really crusty finish.

While on the theme of hearts, this bread is ‘Heart healthy’ too. Since the addition of one third wholemeal flour provides added fibre. Also sunflower seeds are high in polyunsturated oil and contain Vitamin E known for it’s anti inflammatory properties. Most of all for those who do not like the density of one hundred percent wholemeal loaves, this bread provides a healthy alternative.

Recipe: Sunflower Seed Heart Cob Loaf

350ml/12 floz Tap Water at room temperature

7g Dried Yeast – I use the green tin/sachets from Allinson

2 tsp Runny Honey

150g/5oz Strong Wholemeal Bread Flour

350g/12oz Strong White Bread Flour

1 tbsp Rapeseed Oil – cold pressed I use Borderfields

7g Sea Salt – I use Maldon

50g/2oz Sunflower Seeds plus extra for creating the heart

Method:

The method given uses a stand mixer to mix and knead the dough prior to proving. You may of course make the dough by hand.

Making The Bread Dough

First of all weigh the water into a bowl (of a stand mixer with dough hook attachment).
Add the dried yeast and honey to the water.
Next add both wholemeal and white bread flour.
Now add the salt and oil.
Lower the dough hook and mix on low speed for five minutes.
Add the sunflower seeds to the dough while mixing.
Increasing the speed for a further 5-10 minutes. To check if the dough is ready perform the windowpane test; stop the mixer, remove a small piece of dough and stretch it between your fingers. When fully kneaded/mixed the dough will not tear and you will be able to see through it.
As soon as the dough is fully kneaded stop the mixer and lift up the dough hook. Scrape any dough from the hook into the bowl. Cover with a clean tea towel and leave in a draught free place to prove until doubled in size.

Shaping The Cob Loaf

Turn the dough out of the bowl on to a lightly floured worktop, the top of the dough should be at the bottom. So that it is in contact with the wotktop. Working around the outside, pull out the dough and then press into the centre. Continue 5-6 times pulling out and pressing in until you have a neat and tidy lump of dough. This process creates tension across the top (bottom at this point) of the dough.
Flip the dough over and use both hands to cup and shape the dough, turning it as you do so. Resulting in a round cob shaped loaf.

Place the shaped dough on to a lightly oiled baking sheet. Cover with a clean tea towel and leave to double in size in a draught free place.
Preheat the oven to 220C/200C fan, 425F, gas mark 7.
While the dough is undergoing it’s second prove make a heart stencil.

Creating The Sunflower Seed Heart Pattern

Fold a piece of A4 paper in half. Using scissors cut out half of a heart.

As soon as the dough has doubled in size brush the entire loaf with warm water.
Place the heart stencil over the dough.
Sprinkle sunflower seeds inside of the stencil and then lightly dab them with water using a pastry brush.
Remove the stencil.

Baking The Sunflower Seed Cob Loaf

Place the baking sheet into the centre of a preheated oven and bake for 40-50 minutes.
The bread is baked when it has a deep, golden crust and sounds hollow when tapped.
As soon as the bread is baked remove from the oven and carefully (it will be very hot) place the cob loaf on to a cooling rack.

Delicious, crusty, nutty flavoured bread.

Allow the bread to cool prior to slicing and serving.

Ideally store the cooled bread in a bread bin. Plastic wrap or cling film may cause the bread to sweat and it will lose it’s crunchy crust and become soft.

If you have enjoyed this recipe for Sunflower Seed Heart Cob Loaf you may also like these:

Plaited Seeded Top Wholegrain Spelt Bread

Easy Homemade Cottage Loaf

Seeded Multigrain Baguettes

Bread baking is a passion that I have. Creating a tasty loaf that has flavour in it’s own right and is not simply a carrier of flavours makes the little effort it takes worthwhile. Our home is filled with the smell of freshly baked bread on an almost daily basis. If I could only bake one thing it would be bread. Wholesome, hearty, crusty and nutty this loaf ticked every single box. Bread truly is at the heart of any feast.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Seeded Multigrain Baguettes

I love baking and truly believe that nothing is as rewarding as homemade bread. The yeasty aroma of dough proving, followed by the smell of fresh bread baking, never grows old. These Seeded Multigrain Baguettes are crunchy and full of nutty flavour. Perfect for dunking into a big bowl of soup, or filling with mature cheddar for a satisfying lunch.

Since baking bread can be daunting for those who are new to it, here are a few tips to ensure great results. Always use great quality, fresh, bread flour. Also I throw away any opened flour that has been sitting in the cupboard for over 6 months. Likewise, the same for yeast. While fresh yeast only lasts a few days in the fridge, dried yeast lasts much longer. Although, this should also be replaced after 6 months. Finally, by baking bread regularly, ingredients are used up and naturally replaced before losing their freshness.

With bread being so readily available in every supermarket, especially baguettes, why bake them at home? Personally, the true reason is the same for everything that is cooked and baked in our kitchen. Every single ingredient is known. No additives, flavour enhancers, mould inhibitors or such are added. Each baguette, or loaf is made when required, negating the need to ensure that it stays fresh for an entire week.

Satisfaction gained from making, shaping and baking bread dough is reward enough for me. Because superior flavour and freshness cannot be beaten. Eaten within 30 minutes of cooling, from the oven, sets homemade baguettes apart from their mass produced counterparts. Also no ‘invisible’ nasties enter the digestive system from supposedly ‘healthy’ food.

Recipe: Seeded Multigrain Baguettes makes 4

340ml Water at room temperature

7g/Sachet Dried Yeast – I use Easy Bake Yeast (in the green tin/sachet) from Allinson

250g/9oz Strong White Bread Flour

250g/9oz Strong Multigrain/Malted with Seeds Bread Flour – I use Shipton Mill

7g Sea Salt – I use Maldon

25g/1oz Unsalted Butter – alternatively use 1tbsp Olive Oil

4tbsp Mixed Seeds

Method:

This method uses a stand mixer to mix and knead the dough. You may easily mix and knead by hand, following the shaping technique given.

Making The Seeded Bread Dough

Place the stand mixer bowl on top of digital scales. Weighing ingredients, including water is, by far, the most accurate way to bake.
Weigh 340g water into the bowl. One gram equals one millilitre of water.
Next add the yeast.
Add the bread flours on top of the yeasted water. Keeping the yeast and salt separate allows the yeast to work without the salt killing it.
Weigh the salt and butter directly on to the flour.
With a dough hook attached mix on a low speed for 5 minutes.
Increase the speed to medium and continue to mix for a further 5 minutes.
As soon as the mixing time has finished switch off the stand mixer. Remove a small piece of dough and stretch it. When fully kneaded the dough should stretch without tearing, so that light can been seen through it – windowpane test. Continue to mix on medium speed for a further 2 minutes, until this test is passed.
As soon as the dough is fully kneaded, switch off the mixer and scrape any dough from the dough hook into the bowl, using your fingers.
Cover the bowl with a clean tea towel and leave to prove until doubled in size, 1-2 hours.

Shaping The Multigrain Baguettes

When the dough has doubled in size, turn out on to a lightly floured worktop. Make sure the top of the dough in the bowl is in contact with the worktop, becoming the underneath.

Pull out the dough 5-6 times, from the side and press into the centre of the dough ball.
Turn the dough over, shape into a rough log and cut into 4 even portions.
Take the first piece of dough, turn on its side and pull 4-5 times from around the edge. Sticking each piece of dough back into the centre as before.

Start to roll the dough into a log shape. Beginning at the front edge, use your thumb to roll the dough, as in top left picture above.
With the seam underneath place your hands in the centre of the log and start to roll the dough, gently easing it from the centre.
Continue rolling the dough until it is 10″/25cm. Finally roll either end to a point.
Place on to a baking tray or a perforated baguette baking tray. Alternatively fold a couple of tea towels to support the dough and dust with flour before placing the baguettes on them.
Shape the remaining pieces of dough in the same way.

Cover with a damp tea towel. Leave to prove until doubled in size.

Baking The Baguettes

While the baguettes are proving preheat the oven to its hottest setting. Place a pan of water in the base of the oven.
Once doubled in size spray, or lightly brush each baguettes with water. Sprinkle over the mixed seeds.

Reduce the oven temperature to 230C/210C fan, gas mark 8, 450F, or the hottest setting.
Place the baguettes on their trays into the oven. The baguette baking trays fit in at an angle. If using tea towels to proof the baguettes, remove and place on a lightly oiled baking sheet.
Bake for 20 minutes. The baguettes will be golden and sound hollow when rapped with a knuckle when fully baked.
As soon as they are baked remove from the oven and carefully transfer to a cooling rack.

Leave to cool until just warm.

Serve filled with your favourite sandwich fillings, or break apart and dunk in soup. Enjoy these baguettes on the day they are made, or alternatively, freeze wrapped in aluminium foil, for up to one month.

If you have enjoyed this recipe for Seeded Multigrain Baguettes you may also like these:

Garlic Cheese Bombs

Lighter Wholemeal Bread

Easy Crusty Baguettes

Making bread at home is so much fun. And including children in the process is not only great fun, it also helps them get hands on with making their own meal. Dough is a great medium to play with, especially with children, who, in my experience, are much more likely to eat what they have made. Pizzas are another big hit. It is amazing how a piece of green bell pepper can become a light sabre. Why not try this easy recipe for my Better Than Takeout Pizza?

Whatever you are making, baking and creating in your kitchens, have fun enjoying your feast.

Sammie xx

Please do not copy any part of this post. All content is covered by copyright laws. For further details see my Disclosure Policy.

Large 3 Malts Sunflower Loaf

Many of you may have realised by now, that I love baking bread. Especially as the smell and taste, is far superior to any supermarket loaf. Also, no unnecessary additives are added to home baked breads. Finally, having been asked numerous times for the recipe to make my Large 3 Malts Sunflower Loaf here it is! A tasty, family sized loaf of bread that’s ideal for sandwiches and toast.

Since I have been asked a few times if I’m sponsored by Shipton Mill I will set the record straight, I am not. Yet their’s is simply THE best bread flour I have ever used. And I adore that their 3 Malts with Sunflower flour blend gives the loaf a chewy, nutty, malt flavour, without the heaviness of 100% wholemeal Flour.

Likewise, this Seeded Cob Loaf is also a tasty, semi wholemeal bread, that’s easy to make and bake and highly recommended.

Since I’ve baked this Large 3 Malts Sunflower Loaf a number of times now, I’ve found it to be consistently good. Resulting in a fantastic, family sized bread, that slices well and tastes great toasted, made into sandwiches, or buttered and served with soup.

Recipe: Makes one Large 3 Malts Sunflower Loaf

Note: A large plain white loaf can also be made using this recipe. Substitute an equal quantity of Strong White Bread Flour and follow the recipe and method as given.

750g 3 Malts with Sunflower Flour from – Shipton Mill – Alternately use a malted bread flour mix and add 3tbsp of sunflower seeds.

530mls Tepid Water

12g Fast Action Dried Yeast – I use Allinson Easy Bake Yeast

1.5tsp Runny Honey – alternatively use either the equivalent of Maple Syrup, or sugar for a Vegan loaf

40g Softened Unsalted Butter – alternately use 2tbsp Rapeseed Oil (Canola Oil)

10g Sea Salt – I use Maldon

You will need a large 4lb loaf tin that’s been buttered for this recipe.

Making, Shaping And Proving The Malted Dough

First of all, place the water, honey and yeast into the bowl of a stand mixer with a dough hook attached.
Add the 3 Malts flour on top of the wet mixture in the bowl.
Next add the salt and butter – broken into small pieces.
Lower the dough hook and mix on low speed for ten minutes. The dough should be stretchy and coming clean away from the sides of the bowl.
Lift up the dough hook and scrape any dough off, using your fingers, into the bowl.
Remove the dough hook and cover the bowl with a clean tea towel.
Leave the dough to prove in a draught free place until it is doubled in size.
Lightly dust the worktop with flour.
As soon a the dough has doubled in size, using a clean, flour dusted hand, tip the dough on to the work top, easing it out of the bowl with your hand.
Flatten the dough slightly and fold the bottom third up and the just over the top third down. Rotate 90 degrees and repeat.
Turn the dough over and tuck any edges underneath so that you have an oval shaped piece of dough.
Place the shaped dough into the buttered bread tin and cover with a clean tea towel.

Place the covered dough in a warm, draught free place until doubled or tripled in size.
As this loaf starts to rise above the tin put the oven on to preheat at 230C/210C fan, gas mark 8, 450F.

Making The Large 3 Malts Sunflower Loaf

As soon as the loaf has risen well and is above the edge of the pan place in the centre of the hot oven and bake for 30 minutes.

FF Large 3 Makts Sunflower Loaf — **Large 3 Malts Sunflower Loaf** 3 times its original size and ready for the oven.

You can check your loaf at 25 minutes. It is baked when golden brown and sounds hollow when rapped on the base with your knuckle.
For a deeper, darker crust, tip the loaf out of the tin and bake for a further 10 minutes directly on the oven shelf.
Once baked to your liking, remove the bread from the oven and place on to a cooling rack.

You simply cannot get the smell of freshly baked bread at home, well, without freshly baking it yourself!

During the summer, I cover the loaf with a net food tent to keep flies and bugs off.

Finally, leave the bread to cool completely before slicing. Not only will the bread slice better, it is also said to be better for digestion.

I had a delicious slice of this bread toasted, with jam, for breakfast this morning. Sitting and relaxing in our garden, cup of coffee in hand, watching the bees and butterflies, while munching away!

Note: For a smaller loaf use the weights and timings for the Lighter Wholemeal Loaf.

Homemade bread is so easy using a stand mixer. Alternatively, you can by always make this loaf by hand.

If you have enjoyed the recipe for this Large 3 Malts Sunflower Loaf here are some others you may enjoy too:

Lighter Wholemeal Loaf

Large White Bloomer

Family sized white bloomer loaf cooling on a rack. — Large White Bloomer

Farmhouse White Loaf

Importantly, the process of making bread, for me, is really enjoyable and fun. Also, if you look at the ingredient list on any standard, plastic wrapped loaf and compare it to mine, prepare yourself for a shock!

As you begin to routinely make your own bread, it will become easier to double the recipe and make two loaves. Resulting in an extra loaf for the freezer and lessening the need to buy a loaf from the supermarket. Most importantly, the nutritional quantity and flavour homemade bread is far superior and less expensive than it’s supermarket counterpart.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Farmhouse White Loaf

Is there anything better than the smell and taste of freshly baked bread? This Farmhouse White Loaf is utterly delicious. If you’ve never baked bread before, read on and let me encourage you to give it a go.

Baking your own bread is such a rewarding experience. From a few simple ingredients, mixed together, the bread literally grows before your eyes.

This Farmhouse White Loaf is the perfect recipe to start with, if you have never made your own bread before.

You will need a loaf tin to bake your bread in. I recently reviewed a British company, that sells British manufactured bakeware you can read it here.

British Bakeware sell a range of loaf tins, my favourite and the one used for baking this loaf is the 3lb deep farmhouse loaf tin.

Farmhouse White Loaf – Bread Baked In A Regular Oven

The advantage of having a deep loaf tin is, no muffin topped loaves. In the past I have baked bread in tins that weren’t as deep as this one and the bread rose and billowed out, like a mushroom. I’d have to cut away the sides of the bread, where it had stuck to the outside of the tin. Not they way to bake a great looking loaf!

The instructions given below for making this bread are, by hand (which everyone should do at least once in their lifetime), or using a stand mixer/bread maker to carry out the mixing, kneading and knocking back.

Personally I prefer bread baked in the oven. I have baked many a loaf in a bread maker, however, I never seem to get the gorgeous, crunchy crust, that I achieve with an oven baked loaf. Plus bread maker bread is always a little soft for my liking and there’s the inevitable hole in the bottom of the loaf where the mixing paddle is!

Bread dusted with flour and lightly scored to create a pretty finish once baked. — Farmhouse White Loaf

Bread As It Should Be – Without Unnecessary Additives

If you like baking bread in a bread maker I am most certainly not going to judge you. Any bread baked at home is infinitely better than plastic wrapped, pre-sliced, mass produced bread! Aside from speciality breads like my Tomato Thyme Garlic Focaccia, bread should contain nothing more than flour, water, yeast, salt, water and a little oil or butter.

Read the ingredients on the back of a shop bought loaf and you will be amazed at all the additives.

Baking your own bread is easy, once you get into a routine. Even when baking by hand, it still only takes 20 minutes, hands on time, to get a loaf ready to be baked. Once you taste real, homemade bread, it’s hard to go back to the bought stuff – that said, I’m a realist and I usually have a bought loaf stashed in the deep freeze for days when my body is playing up (see here). So I won’t judge!!

Helpful Bread Making Tips

Just a quick tip: if you do start to bake bread regularly, it can pay to bulk buy your bread flour. I use organic flour that is stone ground, from Shipton Mill currently I buy it through Amazon UK using their subscribe and save, although Shipton Mill now have their own online shop. Buying in bulk, through Amazon UK, 5 x 2.5kg bags, means that we eat good quality, organic, stone ground British flour, for about 60 pence a loaf!

While I love baking with fresh yeast, the shelf life is very short, so I have used 7g sachets of fast action dried yeast. Alternatively, if you do use fresh yeast, simply double the quantity stated for dried.

Recipe: Makes 1 Large Farmhouse White Bread Loaf

500g/1lb 2oz Strong White Bread Flour – I use Shipton Mill organic white flour

1 x 7g Sachet Fast Action Dried Yeast – I use Allinson Easy Bake in the green packet or pot

1tbsp Honey – alternatively use 1tsp regular sugar

320ml/11oz Tepid Tap Water (approx body temp)

7g Salt – I use Maldon Sea Salt

1 tbsp Rapeseed Oil (Canola Oil) – I use Kentish Oils alternatively add 25g/1oz of unsalted butter.

Farmhouse White Loaf – Making The Bread Dough

The ‘bowl’ is either a large bowl, with which to mix the bread by hand, or the stand mixer/bread maker bowl.

For all methods:

Pour the water into the bowl. Add the honey and yeast. Swish about with clean fingers to activate the yeast.

Add the flour on top of the liquid.

Add the salt and the oil/butter.

Bread Maker

If using a bread maker, set to dough cycle and start the program. Once the cycle is completed re-start for 2 minutes. This ‘knocks back’ the dough. Then remove the dough, shape into an oval/ball and place into a buttered loaf tin. Cover with a damp cloth, leave in a draught free place until doubled in size.

Stand Mixer – with dough hook attachment

If using a stand mixer, attach the dough hook and mix on medium speed until all the ingredients are combined. Continue to mix for a further 5 minutes, until the dough is smooth and elastic. Stop mixing. Scrape the dough from the dough hook and combine with the dough in the bowl. Form into a ball, place back into the bowl. Cover with a damp cloth and leave in a draught free place until doubled in size (approx. 1hour). Once doubled remove the cloth, mix for 2 minutes on medium speed using the dough hook. This ‘knocks back’ the dough. Remove the dough and form into an oval/ball shape, place into a buttered loaf tin. Cover with a damp cloth, leave in a draught free place until doubled in size.

By Hand

If hand mixing, bring all the ingredients together with your hand until they form a doughy mess! Place this dough onto a very lightly floured worktop. Knead for a good 10 minutes. If the dough gets sticky, keep kneading and working it – if you add extra flour the finished bread will be dry. After a good 10 minutes kneading, the dough should have a smooth elasticity. Place the kneaded dough into a buttered bowl, cover with a damp cloth and leave in a draught free place until doubled in size, 1-2 hours.

Shaping The Dough Ready For The Second Proof

Ensure the area that you are shaping your dough is draught free.

First of all lightly dust the work surface with flour

Tip out the dough, from its bowl, so the top of the dough is directly in contact with the worktop. This will help as we start to build tension within the dough.

Lightly flour your hands and pull out part of the sticky dough, then press it into the centre of the dough, as seen in the photos below.

Continue this process all the way around the outside of the dough until you have a smooth, rectangular shape, with no sticky sides.

Shaping The Loaf

Using your fingers, lightly press the dough out into a square shape, roughly the same width as the length of your dough tin.

Fold the top third of the dough onto itself and then repeat with the bottom third of the dough, pulling it so that it overlaps the first fold.

Flip the folded dough over and tuck in the top and bottom to create an oval shape.

Place the shaped dough, with the seams underneath, into the loaf tin.

Cover with a clean tea towel and leave in a draft free place until doubled in size.

Baking Your Farmhouse White Loaf

10 minutes before the dough is ready to bake, preheat the oven to 220C/200C fan, gas mark 7, 425F. Also, place an inch (2.5cm) of water in a container and place on the bottom of the oven. This will create steam which allows the bread to rise more (known as oven spring ) before forming a crust.

Also, if desired, score the loaf before placing in the oven.

Place the loaf tin into the middle of the oven. Bake for 30 – 40 minutes. Tip the loaf out of the tin.

The bread is cooked when it has a deep golden crust and sounds hollow when rapped on the base with your knuckle.

For an extra crusty loaf place the bread directly on the oven shelf and bake for a further 5-10 minutes. Remove from the oven and place on a cooling rack.

Enjoy the wonderful aroma of baking bread as it fills your kitchen. That alone is worth baking this bread for!

Enjoying Your Farmhouse White Loaf At It’s Best

Allow the Farmhouse White Loaf to cool completely before slicing. I know it is sooo tempting to tear into the hot, freshly baked loaf, but if you do the bread will all squidge (is that a word??) together and be very hard to slice.

Give yourself a big pat on the back for making a cracking loaf!

You deserve it.

White Sandwich Bread sliced — Farmhouse White Loaf

This was not a sponsored post. All opinions are my own and recommendations for products are purely from my own personal experience.

Bread is a staple in so many homes, treat yourself to a home baked loaf and I promise you won’t regret it.

FF Farmhouse White Loaf — A Farmhouse White Loaf slashed after the second prove.

Here To Help You Bake The Perfect Bread

I do not presume to be an expert, however, I have baked a fair few loaves over the years. Please ask if you are having any problems, need guidance or reassuring?

Either leave a comment or tweet (@sammiefeasting) me a question. I will do my very best to help.

If you have enjoyed this recipe for Farmhouse White Loaf you may like to try these:

Oat Bran White Bread

Easy Homemade Cottage Loaf

Garlic Rosemary Focaccia Bread

While baking bread is not only a satisfying and tasty experience, it can also work out much cheaper than buying a standard loaf at the shops. Also, you know exactly what has gone into your home baked bread. And, the more bread you make, the better you will become at making it. As you become confident baking a white loaf you can get creative and try other bread recipes. Although, I should issue a warning, bread making can become addictive!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Large White Bloomer

Hello and thank you for stopping by. I’m so excited to share my recipe for a Large White Bloomer bread today. Because, this bread is easy to make and even easier to eat!

Freshly baked crusty, organic, white bread on a cooling rack. — Large White Bloomer

I was inspired to make this Large White Bloomer by a loaf I saw on Twitter. Ooh it looked good and I knew I had to try and make my own loaf. And I am so glad that I did. Because now I get to share the recipe with you.

You may wonder why you should make your own bread? Since most supermarkets sell freshly baked bread and most high streets still have a bakery. Yet, I can honestly say that nothing beats the taste and smell of fresh, homemade bread. Also, you know exactly what has gone into your loaf. Have you looked at the ingredient list on plastic wrapped bread lately? Even supermarket bakery bread contains flavour enhancers, flour improvers and all manner of other additives that aren’t present in a home baked loaf.

While you may not bothered by the additives in shop bought bread, what about the cost? My Large White Bloomer is made with organic, stone ground flour and costs no more than £1.00 to make! Have I got your attention now?

Large White Bloomer www.feastingisfun.com

A Tasty And Cost Effective Bake

Since we are a family of five we eat a lot of bread. So, it is simply too cost effective for me NOT to make our own bread. No we don’t eat all organic food. And yes, I do occaisionally buy bread. Although, everytime I do it reminds me why I bake my own. It takes very little time, especially if you use a bread maker or stand mixer to do the kneading/mixing part for you. Even if you knead by hand, double up on this recipe, pop one loaf in the freezer and timewise you’re quids in.

Have I convinced you? What I love about this Large White Bloomer is, the only piece of baking equipment you need is a baking tray. Also you will be able to make and bake my Seeded Cob Loaf.

Recipe : Makes 1 Large White Bloomer

400ml/14 fl oz Warm Water – body temp.

10g/3tsp/1.5 Sachet Dried Easy Bake Yeast – I use Allinson

2tsp Honey

675g/1.5lb Strong Plain White Flour, plus extra for dusting and rolling

10g/1.5tsp Salt – I use Maldon

25g/1oz Unsalted Butter – alternatively use 1 tbsp Rapeseed Oil (Canola Oil)

Method :

Note : if making by hand, knead the dough for 10-15 minutes before proving. The dough will be sticky to start but continue kneading and it will transform into a soft, pliable dough.

The ‘bowl’ refers to a large bowl for hand mixing, a stand mixer bowl, or a bread maker pan.

Making The Dough

Place the water into a bowl. Add the yeast and honey. Use your clean fingers to swish and mix everything together.

Add the flour. On top add the salt and butter.

In all methods stir the ingredients with the end of a wooden spoon 10 times.

Set your bread maker to dough cycle and start. When the dough cycle is complete, restart the mixing cycle on your bread maker. Allow to mix and knock back your dough for 5 minutes. Follow instructions with the photographs.

Attach a dough hook to a stand mixer. Mix on low – medium speed for 15 minutes. Stop the mixer, clean the dough off of the hook, form into a ball, place back into the bowl and cover with a damp cloth. Leave in a draught free place until doubled in size.

If mixing by hand bring all the ingredients together using one hand and proceed as above for kneading. Form the dough into a ball, place into a bowl and proceed as for stand mixer.

Shaping The Large White Bloomer

For stand mixer or hand mixed dough, once the dough is doubled in size, punch down into the bowl to knock back the dough. Hand knead the dough on a lightly floured surface for 5 – 10 minutes until the dough is elastic and smooth.

Whichever method you use, as soon as the dough has been knocked back and mixed or kneaded, place on a lightly floured surface.

On a floured surface form the dough into a ball.

Roll the dough out until it is 2.5cm/1" thick. — Roll the dough out until it is 2.5cm/1″ thick.

Fold the bottom third up and over the top third.

Turn the dough over, you should have a lovely bloomer shape. Place on a greased baking tray.

Using a sharp knife cut 4-5 slashes across the dough.

Proving The Shaped Loaf

I actually used the excess flour from the worktop to dust my loaf with. Because waste not want not!

Cover the loaf with a clean , dry cloth and leave again in a draught free place until doubled in size, mine took 45 minutes on a warm day, don’t worry if it takes longer. Because, the longer bread takes to rise (prove) the deeper the flavour.

15 minutes before your loaf is ready to bake, place a tray/grill pan in the bottom of the oven and fill with water. Preheat your oven to its hottest – 230C/210C fan, gas mark 8, 450F.

When your loaf is doubled in size remove the towel.

Baking The Bread

Place your loaf in the middle of the preheated, steamy oven. Immediately turn the heat down to 220C/200C fan oven, gas mark 7, 425F and bake for 20 – 30 minutes depending on how dark you like your crust. My loaf was baked for 25 minutes.

When golden and crusty remove your Large White Bloomer from the oven.

Taking care, as the bread is extremely hot, turn it over and rap your knuckle against the base. The bread is baked if you hear a hollow sound.

Large White Bloomer a gorgeous, golden loaf.

Cooling The Bread – An Important Step

Transfer your bread to a cooling rack. Doing so will avoid it getting a soggy bottom. Breathe in deeply. And remember the smell. Because this is the wonderful smell of homemade bread and can’t buy that!

Large White Bloomer leave to cool on a cooling rack.

While it may be tempting to slice straight into your loaf, it’s better to leave it to cool completely as it will slice better. If you can’t resist tearing a chunk off go ahead. Also it may be a good idea to bake another loaf, as warm bread is addictive and easily snaffled!

Large White Bloomer golden crust, white crumb delicious www.feastingisfun.com — Large White Bloomer

Large White Bloomer homemade bread is the BEST! www.feastingisfun.com — Large White Bloomer homemade bread is the BEST!

For a healthier, lighter wholemeal bloomer use the following quantities:

275g Strong Wholemeal Flour
400g Strong White Flour

Make as per the instructions given above. To create the diamond effect score diagonally left to right and then repeat scoring from right to left. The bread may need 5-10 minutes longer baking time. The bread is baked when rapped on the base and sounds hollow.

If you have enjoyed this recipe for a Large White Bloomer you may also like these:

Farmhouse White Loaf

Crunchy Seeded Bread

Oat Bran White Bread

When I make bread for people as a gift (and I use the word make in it’s loosest term as my bread maker does the hard stuff) it always receives a rapturous welcome. And out of everything I bake it is probably the MOST appreciated.

If you make this loaf I’d love to see it. Find me on Twitter @sammiefeasting.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Extra Bread Shaping Tips

To make a longer, more uniform bloomer loaf, follow these steps.

Following the last fold of the dough, turn it over and roll the dough using both hands, while gently encouraging the dough to lengthen. Doing so will even out the dough, resulting in a longer, more uniform shape.

Place the dough onto a greased baking tray and cover with a clean tea towel. Leave to prove for 30 minutes, dust lightly with flour and then score across the dough five times.

Leave the dough to prove for a further 15 minutes and then bake in a preheated oven as given in the recipe.

Showing how to score dough to create beautiful baked bread. — Scoring through the dough.

Also, scoring the dough allows the bread to expand while baking. Not scoring the dough is likely to cause the bread to burst at its weakest point while baking, creating an irregular shaped loaf.

Crunchy Seeded Bread

Hi there, thank you for stopping by. So today I have this Crunchy Seeded Bread recipe to share with you. And it tastes utterly amazing. Because each mouthful is filled with the taste of freshly baked bread and nutty, mixed seeds, including; poppy, sunflower, sesame and pumpkin seeds. So easy to make, either by hand, bread maker or stand mixer with dough hook attachment.

Making this bread using my bread maker, stand mixer and by hand. Especially as each method is rigorously tested and gives consistently delicious results. While the seeds give this bread incredible crunch and flavour, especially good when toasted.

Added wholemeal (20%) seeded bread. — Crunchy seeded bread with added fibre

Alternatively, for a higher fibre bread loaf, as seen above, use 90g of strong wholemeal flour and 360g of strong white flour. All other ingredients and method stay unchanged.

Recipe : Makes One Crunchy Seeded Bread Loaf

260ml Water – tepid

7g Sachet Dried Yeast – I use Allinson easy bake

1tbsp Runny Honey

450g/1lb Strong White Bread Flour

4tbsp Mixed Seed (I used a mixture of poppy, sesame, sunflower and pumpkin)

1tbsp Unsalted Butter – plus extra for greasing the loaf tin

7g Salt – I use Maldon

Method :

Bowl – refers to bread maker tin, stand mixer bowl or large bowl for hand mixing.

Making The Bread Dough

First of all, place the water, yeast and honey into the bowl. Swish around with clean fingers to mix. Add the flour, butter and salt. Do not add any seeds yet.

If using a bread maker set to mix and prove. Add 3 tablespoons of mixed seeds when prompted by your machine during the mixing process.

When using a stand mixer, attach a dough hook, mix for 8 minutes. Now add 3 tablespoons of mixed seeds and continue to mix for a further 2-3 minutes. Remove dough and place in a buttered bowl cover in cling film and leave until doubled in size (1-2 hours).

And if hand mixing, bring all the ingredients together with your hand. Place on a very lightly floured worktop. Knead for a good 10 minutes. If the dough gets sticky, keep kneading and working it, because if you add extra flour the finished bread will be dry. After a good 10 minutes kneading, the dough should have a smooth elasticity. Add 3 tablespoons of mixed seeds and knead into the dough until evenly dispersed. Place the kneaded dough into a buttered bowl, cover in cling film and leave until doubled in size, 1-2 hours.

Shaping The Dough Into A Loaf

Turn the seeded bread dough out onto a lightly floured work top. Stretch the dough out and fold each end (a third of the dough) back into the centre. Turn the dough by a quarter and repeat. Turn and repeat the folding twice more (4 times in total). Doing so builds structure into your loaf.

Next, place the dough into a buttered 2lb place your shaped loaf.

Cover with a clean cotton tea towel and put in a draught free place until doubled in size – 1-2 hours.

Adding The Crunchy Seeded Topping

Lightly brush the surface with water, or spray with water and sprinkle over the remaining tablespoon of mixed seeds, pressing them lightly into the top of the dough.

Preheat the oven to 220C/200C fan, gas mark 7, 425F.

Baking The Seeded Bread

Place the proofed dough into the oven and bake for 20-25 minutes. The bread should be a golden brown and sound hollow when knocked with your knuckle on the base. For an extra crunchy crust, I turn my loaf straight out onto the oven rack to crisp up the base for a few minutes, while I quickly wash the loaf tin up. CAREFUL THE TIN IS VERY HOT!!

As soon as the Crunchy Seeded Bread is baked remove from the oven. Turn out of the tin, if not already done and place on a cooling rack. Leave to cool completely.

Breathe in deeply. It doesn’t matter how many times I bake bread, the smell is amazing!!

Most importantly you should wait until the loaf is cooled, or only just warm. Otherwise, cutting through the bread when it’s hot will result in a squished loaf! It’s worth the wait, I promise.

Also, allowing the bread to cool makes the crumb lighter, helps the loaf keep it’s shape and is more easily digested.

Toasting takes this bread to another level!!

Yummy, scrummy a big bite for my rumbly tummy!

I love eating this Crunchy Seeded Bread sliced and toasted ( I know I’ve also said that about my Oat Bran White Bread – I can have two favourites?!). Also it is ideal for dunking in soup, eating with chilli – in fact this bread is perfect for any occasion which requires bread! So I guess you could call this an easy, everyday loaf, perfect for feasting and sharing!

If you have enjoyed this recipe for Crunchy Seeded Bread you may also like these:

Easy Home Cottage Loaf

Easy homemade cottage loaf — Easy Homemade Cottage Loaf

Seeded Cob Loaf

Lighter Wholemeal Loaf

Lighter wholemeal bread loaf. — Lighter Wholemeal Loaf

Baking bread at home is such a rewarding experience and a great way to get children involved in the kitchen. Since it is very difficult to over work bread made by hand, dough is the perfect medium for them to practice with. Also, I find when they have had a hand in making something, such as my Better Than Takeout Pizza they are much more inclined to eat what they’ve made and also try new flavours. And this can work for adults too!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.