White bloomer bread recipe

 

Last updated on April 13th, 2017 at 01:02 pm

If you are new to baking bread, here is a simple recipe for an easy white sandwich bread bloomer, a great recipe for beginners in bread making. This basic white bloomer bread recipe is guaranteed to spark your love for bread baking. Perfect for families with the need for a constant supply of fresh sandwich bread. No need to buy the industrial pre-sliced loaf that comes with added processing aids, emulsifiers or preservatives and is made far too fast with too much yeast. Take note that only four ingredients (flour, water, salt and yeast or natural leaven) are required to make bread.

White bloomer bread
White bloomer bread

Why bake at home?

Here are some reasons why you might want to venture into baking your own bread at home.

  • You’d like to eat bread based on the four basic bread baking ingredients, knowing exactly what’s in it and allowing it sufficient time to rise with a small amount of yeast
  • You want to fill the house with the smell of freshly baked bread – rather than the bin with plastic wrapping
  • You’d like to bake homemade bread that’s perfect for sandwiches and toast in the morning
  • You want – like my brother in law – to bake the very best vehicle for your PB&J sandwiches
  • Or you simply can’t be bothered to go to the store/supermarket for bread

Equipment

Here is all the equipment you’ll need to make a basic white bread bloomer:

Ingredients

The quantities below are for a 1.3kg loaf tin (baking a 1.3kg white bloomer bread), but they are easy to adjust for other bread tin sizes.  Ensure that the total weight of the loaf adds up to the volume of your loaf tin.

The dough hydration of the loaf is at 64% (calculated by dividing the water content of 480g into the 750g of flour).

  • 750g strong white wheat flour – get the best strong white wheat flour you can buy, preferably organic
  • 480g water, tepid
  • 7g dried yeast
  • 13g salt
  • No need to add sugar or butter or milk or oil as suggested in many recipes – keep it simple
White bloomer
White bloomer

How to make white bloomer bread

  1. Combine all ingredients in the large mixing bowl and – with your hands – form a rough dough
  2. With your dough scraper, turn out the rough dough onto a clean working surface and knead by hand for at least 10 minutes until the dough has become elastic and smooth. Have a jug of water next to you when kneading and wet your hands every now and then to keep the dough well hydrated.
  3. Shape the dough into a ball and place back into the bowl, cover with the lid and leave to rest for about 45 minutes at room temperature. During this time, the dough should grow in volume significantly.
  4. Punch down the dough and shape into a loaf which fits into the loaf tin well.
  5. Place into the loaf tin and cover with a plastic bag, leaving room for the dough to rise at the top, so you avoid the dough sticking to the plastic.
  6. Leave to proof for 1 hour or so until the dough has roughly doubled in size.
  7. Preheat the oven to 200°C for at least 15 minutes.
  8. Place the loaf tin (without the plastic bag) in the oven (on a shelf that leaves ample room at the top for the bread’s “oven spring”).
  9. Bake for 10 minutes, then turn the heat down to 180°C and bake for another 35 minutes.
  10. Cool the white bloomer bread loaf on a wire rack.

Buckwheat English Muffins Bread Recipe

 

I love buckwheat flour pancakes for my weekend breakfast, so I decided to add some buckwheat flour into my English breakfast muffin recipe. It works a treat! The buckwheat flavours come through very subtly and the dominance of strong white wheat flour ensures the muffins get a good rise and come out with a soft, even and well structured crumb. So if you’re looking for English muffin recipe ideas with a twist, these buckwheat English muffins are an easy and tasty way to start.

Buckwheat English Muffins
Buckwheat English Muffins

Buckwheat English Muffins Recipe

Prepare the dough on the evening before you’d like to serve the muffins for breakfast. You can keep the dough in the fridge overnight. Take the muffin dough out of the fridge an hour before you need it and – one hour later – you can sit down to enjoy your beautifully flavoursome buckwheat flour English muffins.

English Muffins with Buckwheat Flour
English Muffins with Buckwheat Flour

Buckwheat flour muffins ingredients

  • 350g strong white bread flour
  • 150g buckwheat flour
  • 7g salt
  • 7g dried yeast
  • 275g water
English Muffins Buckwheat Flour
English Muffins Buckwheat Flour

How to make buckwheat English muffins

Day 1 – evening

  1. Combine all ingredients and form a dough.
  2. Place in a bowl, cover with a lid and leave to rise for 30 minutes.
  3. Punch down the dough in the bowl, cover with the lid again and place in the fridge overnight.

Day 2 – morning

  1. Take the dough out of the fridge and leave to warm up to room temperature for about an hour.
  2. Turn the dough out onto your work surface and roll out to about 2 cm thick.
  3. Cut out six muffins with a straight-sided cutter, 9cm in diameter.
  4. Lightly dust part of your work surface with fine semolina.
  5. Place the muffins on the semolina layer, ensure you keep some space between them as they will expand slightly.
  6. Turn the muffins once to ensure both the top and bottom are covered in semolina.
  7. Cover with a tea towel and leave to prove for 30 minutes.
  8. Preheat a heavy-based frying pan on the hob at a very low heat. Place the muffins on the hot frying pan plate and cover the pan with a lid, to capture the heat.
  9. Toast the muffins for approximately 5-10 minutes (keep an eye out to prevent burning), then flip over and griddle for another 5-10 minutes on the other side. I use a thermometer to ensure the inside temperature of the dough has reached 94°C which means the muffins are fully baked through.
  10. Cool slightly on a wire rack before serving.