Bloomer bread is not only beautiful, it's super simple and delicious! This recipe uses honey for a bit of natural sweetness, along with a few other basic ingredients. Bloomer bread is a fun homemade bread whether you're a beginner bread maker or highly experienced!
Bloomer bread get its name by how it blooms and expands in the oven. It's a popular English bread that's typically elongated in shape and rounded on the ends, with a thick crust and soft interior. This bread will typically have several diagonal slashes across the top and it's often dusted with flour. As you'll see throughout this post, there are many ways you can make your own tweeks to this wonderful bread recipe to make it uniquely your own!
Ingredients for bloomer bread are simple and straight forward. This makes it lower cost, and easy to put together. You could call it a beginners bread, but you could also make it more advanced by shaping, slashing, adding flavors, adding toppings, and altering the color of the crust.
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All Purpose Flour: In this recipe I go with a basic, white flour. No bread flour, nothing fancy, just easy and basic.
Yeast: No matter what type of yeast you're using (rapid rise or active dry) I would recommend adding the yeast to the warm water to let it active before combining it with the remaining ingredients. I use thisSaf Instant Yeastand I've loved it for all my baked goods. I find that if you let the yeast activate in water you get a dough that's more moist and rich in texture when you're starting to work with it, rather than adding the yeast in dry. It's also good to make sure that your yeast is fresh and working as it should.
Water: I feel silly adding this as an ingredient, but at the same time acknowledge what an important ingredient it is! Some breads call for milk, but for this simple, yet incredible bread, we're just using water. You'll want it warm when you add the yeast, but not hot as it will kill the yeast.
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Sea Salt: This is an important ingredient! It helps soften the bread and give flavor. I started making this bloomer bread with less salt and it just didn't cut it. You need enough to taste it and to bring out the sweetness of the honey.
Raw Honey: No granulated sugar here. Honey adds a wonderful richness and natural sweetness! Of course you can replace the honey with white sugar if you prefer but either way, the tiny bit of sweetness adds so much to this bread so don't skip it! If you're not using any honey, you might need to add about 1 additional teaspoon of water to replace the liquid.
Olive Oil: This is sort of a secret weapon in bread making. Add the oil gives the bread rise and a soft interior, but it also helps with creating a crisp crust!
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Yes, there might be a traditional method of elongating your dough and rounding out the edges, but really you can make this bread whatever shape you want! I love making round loves as well as wide, more rectangle loaves. I don't personally prefer a narrow and elongated dough because it doesn't work well for sandwiches.
After the first rise, I like to shape my dough into a large round, then press down to flatten it so it likes to spread out more than up into a ball shape. This makes it better for toast and sandwish slices!
Your shape will be influenced by your proofing time. If you under-proof your dough, you'll get a smaller loaf that won't rise as much in the oven. This also leads to a closed-texture bread.
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If you over-proof your dough then you can get a flatter and squishier looking loaf, like in the image below. You'll likely get a lot of larger holes in your bread, which doesn't bode well for holding toppings!
I'm not an expert bread maker, and I'm not well versed with scoring my bread loaves with incredible images and scenes. I can, however, score my loaves with cutting slashes on the top just fine. If you don't have a Scoring Knife you can just use a really sharp serrated knife to cut slashes on top of your loaf.
You'll want to make quick, not-too-shallow cuts in a diagonal across your loaf, after the first rise, but before the second rise. After your dough has risen and you've formed it in the shape you like, slash it across the top, then cover it to let it bloom and rise even more, thanks to those slashes.
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In the image above with over-proofing, you can see what happens if the slashes aren't deep enough. Not the worst things to happen and it still tasted wonderful, but if you're going for appearance, make sure your cuts are a bit deeper and watch that second proof!
But, you don't have to score this bread! Yes, scoring it is a key factor in a bloomer bread but as with all recipes, you can play with it to make it what you want. Personally, I love a smooth crust, especially if you're wanting to use the bread for sandwiches. The loaf will still rise, and you'll get a bit different of a color with not scoring it.
You can get a perfectly browned, beautiful smooth crust without scoring, but you might also get a crack or burst in a random spot. I think that's part of the beauty of bread!
Bloomer Loaf Bread🍞 Recipe By Irum Zaidi Home Cooking
Bloomer bread is not only beautiful, it's super simple and delicious! This recipe uses honey for a bit of natural sweetness, along with a few other basic ingredients. Bloomer bread is a fun homemade bread whether you're a beginner bread maker or highly experienced!
*If you choose to leave out the honey you will want to add a bit more liquid, which is usually only 1 more teaspoon. Your dough should be a tiny bit sticky and not at all dry. You will still be adding oil to knead.
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