Bloomer Loaf (Best of Both Flours)
How to make a whole wheat and white bread flour Bloomer, simple step by step instructions, from start to finish.
Ingredients
Method
- 400g / 14oz Strong white bread flour
- 200g / 7oz Wholewheat flour
- 360g / 360mls Lukewarm water / 40°C / 104°F
- 7g / 2tsp Instant or active dried yeast
- 15g / 1tbls Oil or soft butter
- 8g / 1tsp Salt
- 6g / 1tsp Sugar
- Add the sugar to the warm water and stir, once the sugar has dissolved, add the yeast and stir it in thoroughly, set it aside until it activates.
- Add the salt to the flour and mix together.
- Once activated, add the water to the stand mixer bowl, and add the oil, then add the flour and salt to the bowl.
- Using the dough hook attachment, start the machine on first speed, once all of the ingredients have come together, continue kneading for 10 minutes.
- If you are kneading this recipe by hand, add all of the ingredients to a bowl, and partially mix it all together, tip it out onto your worktop and hand knead the dough for 10 minutes, then carry on with recipe.
- Turn out the kneaded dough from the mixer, and form it into a ball, place it into a lightly oiled bowl, cover the bowl, and let it rise/proof for a minimum of 1 hour in a warm draft-free spot, the dough should at least double in size (this may take longer depending on the temperature of your kitchen)
- Grease a large baking tray/sheet, with lard, oil, or butter.
- After the first rise turn out the proven dough onto a non-floured work surface.
- Degas the dough, that simply means knock the dough back for a minute, and form it into an oval shape as shown in the video.
- Place the dough in the middle of your greased baking tray, sprinkle the dough with a little flour, cover it with lightweight cloth, and set your timer for however long you did the first rise, in my case 1 hour.
- When there is only 10 minutes left on your second rise, preheat your oven to 190°C / 375°F / gas mark 5, at the same time carefully place a pan of hot water on the bottom shelf of your oven (this creates a steamy atmosphere that makes the bread crispy)
- Once the dough has risen, sprinkle a little more flour on the top of the now fully risen dough, and score the top of the bread as shown in the video.
- Place the loaf in the preheated oven (open oven door slowly to prevent a blast of steam) close the oven door, and set your timer for 30 minutes, for a harder crust bake for 40 to 45 minutes.
- Optional: you can turn the loaf around in the oven after 20 minutes for even baking.
- Carefully remove it from the oven, and allow it to cool on a wire rack for 30 minutes.
- This bread is ideal for toasting and sandwiches.
Equipment & products used in my kitchen and videos
