Recipe by
Total Time:
4-8 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 675 g - unbleached white bread flour
  • 2 tsp - salt
  • 15 g - fresh yeast
  • 430 ml - lukewarm water
  • For the topping:
  • 30 ml - water
  • 1/2 tsp - Salt
  • For sprinkling - poppy seeds

How to Make Bloomer

  • Combine flour, salt, yeast and water together, to make a smooth dough.
  • Transfer the dough to a work surface, sprinkle with flour and knead the dough, smooth and elastic, for at least 10 minutes.
  • Place the dough in a bowl, covered with oiled cling film and leave it in room temperature to rise, for about 5 to 6 hours or until doubled in bulk.
  • Knock the dough back, knead it again for 5 minutes, cover the dough and leave it in room temperature for 2 hours or more.
  • Take the dough, knock the air back, roll it into a rectangle and shape it into a log shape.
  • Place it on a lightly floured baking sheet, cover and leave it to rest for 15 minutes.
  • Turn the loaf over and place on a greased baking sheet.
  • Make 6 to 7 diagonal slashes on top using a sharp knife, cover and leave it to rise in a warm place, for 15 minutes.
  • Meanwhile, preheat the oven to 230 degree Celsius.
  • Mix the salt and water together and brush it on top of the loaf.
  • Sprinkle with poppy seeds.
  • Spray the oven with water and bake the bread immediately for 20 minutes.
  • Then reduce the oven temperature to 200 degree Celsius and bake for 25 minutes or until golden on top.
  • Transfer to a wire rack to cool.
  • Recipe courtesy: Taste of Pearl City