Spelt Poppy Seed Bloomer
I’m a commitment-phobe. And, right now, even a sourdough has begun to feel like too much effort to sustain. Yes, I’m tempted by all the spongy, crusty loaves that people have lovingly made and rubbed in my face on Instagram over the last year. But I’ve found the next best thing, and, for now, I’m happy with a one night (bread) stand. This bad boy is incredibly tender, with a lovely tanned, crunchy crust. You don’t have to put much effort in to reap the reward, and after one bite you’ll be lusting after the rest of the loaf. Please don’t be put off by the numerous stages – all you need is a patience and time.
I’d recommend freezing one loaf for a later date: it can be kept in the freezer in an airtight container for up to 3 months.
Poppy seed Bloomer - Recipe (makes 2 large 1kg loaves)
Ingredients
Bread starter
380ml water
380g strong white bread flour
1 tsp dried active yeast
Bread
830g spelt bread flour (you can use white or wholemeal spelt, or, if you prefer, strong white bread flour)
380ml cold water
½ tsp dried active yeast
25g salt
50g poppy seeds, or any seed of your choice
1 whole tray of ice cubes
2 large baking sheets
1 large baking tray (with sides)
Method
1) In a small bowl, mix together all the ingredients for the bread starter. Then cover with a plate or clingfilm and place in the fridge overnight or for at least 8 hours.
2) For the bread, pour the flour, salt, water and yeast in the bowl of a stand mixer fitted with a dough hook. Mix for a few minutes on low speed until fully combined and smooth.
3) Pour in the bread starter (which should have risen slightly overnight). Then mix again on a slow speed for about 15 minutes. Don’t worry if it is a little lumpy – it will still work! If it’s still lumpy after 10 minutes, take it out of the machine, divide in two and knead each half by hand on a lightly floured surface until smooth. If you haven’t already, divide the dough in two and place each half in separate large bowls. Cover each bowl with a damp cloth and allow to rise at room temperature for about 1 ½ hours or until doubled in size.
4) Once risen, punch the dough down (great stress relief), and shape each half into a plump oval shape. Place each on a board and cover with a damp cloth. Allow to rise for about an hour until doubled in size.
5) Preheat oven to 220°C. Immediately place both baking sheets on the top two shelves, and the baking tray at the bottom of the oven to heat up.
6) Once the bread has risen, brush the surface with water and sprinkle over the poppy seeds so they stick. With a sharp knife, score the bread lengthways going in about 1cm deep. Remove the ice cubes from the freezer.
7) To bake the bread, you have to be quick (so as not to lose oven heat) and gentle (so as not to deflate the bread). Open the oven and quickly and delicately slide a loaf on to each pre-heated baking sheet. Then pour the ice cubes into the tray at the bottom of the oven and shut the oven door. Allow to bake for 20-30 minutes (checking after 15), until the crust is a deep golden brown and the bread sounds hollow when tapped at the base. Once cooked, turn off the oven and open it a little (I jam a wooden spoon into the door) and let the bread sit to let off some steam for 5 minutes. Remove from the oven and place on a wire rack to cool, then devour.