Wholemeal Bloomer

A rustic and wholesome loaf made with wholemeal flour, the Wholemeal Bloomer has a nutty flavour and a hearty texture. Perfect for toasting, sandwiches, or serving alongside soups and stews. This recipe makes one large loaf that’s ideal for sharing at the table.

Prep Time 20

Cook Time 35

Rising 2

Total Time 2 55

Servings Large Loaf

Ingredients

500 g strong wholemeal bread flour
325 ml warm water
2 tsp dried yeast 15g fresh yeast
2 tsp sugar honey
1½ tsp salt
2 tbsp olive oil

Instructions

In a jug, mix the warm water with the yeast and sugar (or honey).
325 ml warm water, 2 tsp dried yeast, 2 tsp sugar
Leave for 5–10 minutes until the mixture becomes frothy.
Place the flour and salt into a large mixing bowl. Add the yeast mixture and olive oil.
500 g strong wholemeal bread flour, 1½ tsp salt, 2 tbsp olive oil
Stir together until a rough dough forms.
Turn the dough onto a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic. If using a stand mixer, knead for around 6 minutes with the dough hook.
Shape the dough into a ball and place it in a lightly oiled bowl.
Cover with a clean tea towel or clingfilm. Leave to rise in a warm spot for 1–1½ hours, or until doubled in size.
Once risen, knock the air out of the dough and place it on a floured surface. Flatten slightly, then fold in the edges and roll it into a long oval loaf shape.
Place it seam-side down on a floured baking tray.
Cover again and leave to rise for 30–40 minutes, until almost doubled.
Meanwhile, preheat the oven to 220°C (200°C fan) / Gas Mark 7.
Dust the top of the loaf with flour. If you wish, using a sharp knife, make 4–5 diagonal slashes across the top—this gives the bloomer its signature look.
Place in the oven and bake for 35–40 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the base.
Transfer the wholemeal bloomer to a wire rack and allow to cool completely before slicing.

Nutrition