Sesame, sunflower & poppy seed bloomer
Makes 1 Prep
25 mins plus
2 hrs rising Cook
73p a loaf Per slice
1g sat. fat,
FLAVOURINGS 1 tbsp each of sunflower, sesame and poppy seeds, plus extra sesame and poppy seeds for sprinkling
Make a batch of white dough, and mix in all the seeds after rubbing in the butter in step 1. Follow the recipe to the end of step 2, knock the air out of the dough as in step 3, shape into a ball, then cover and leave for 10 mins.
Shape by flattening the dough into a rectangle about 25 x 19cm using your knuckles. Fold both shorter ends into the centre like an envelope, make a 1/ 4 turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Seal both ends by pressing down firmly with the side of your hand. Lay the loaf on a baking sheet lined with baking parchment, with the join underneath. Using a very sharp knife, make 7- 8 diagonal slashes down the length of the loaf, deep enough for the cuts to open up slightly. Cover with a clean, dry tea towel and leave for 40- 45 mins, or until about doubled in size.
Finish by brushing between the slashes with water, then sprinkling with alternate lines of sesame and poppy seeds.
Bake as per step 5 for 30-35 mins.
These bakes were inspired by Nick Anderson, Ü ÀÕ Ã >Þwi ` >À > iÀÞ E -V
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