Poppy Seeded Bloomer.

I like to bake this almost as a ‘daily bread’.

Although this is a fairly straightforward looking loaf, with a simple list of ingredients, the method is quite involved. More than the usual amount of kneading goes on, and there is a relatively long proving time at a cool room temperature (this apparently produces a longer keeping loaf with a fuller flavour). Steam is involved at the oven stage during the initial part of the bake, before the temperature is lowered slightly for the final run in.

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