Homemade Poppy Seed Bread
When on holiday in the middle of the countryside in Devon, we came across a bloomer which was creamy and light to taste, with poppy seeds running through it. We all loved it. This is my version of it. It’s not quite the same but it tastes just as good in my opinion.
500g Strong White Bread Flour (You can get 1.5kg for less than a £1)
200ml of warm water (I just combine half boiling and half cold water)
100ml of skimmed or semi-skimmed milk
25ml Rapeseed Oil (You can use olive oil if you prefer)
15g Sea Salt
2 tbsp of poppy seeds
1 Sachet of Fast Acting Yeast
- Combine The the flour, yeast and salt. Mix well, but be careful not to put the salt directly onto the yeast. I put the yeast in first, mix and then add the salt.
- Add the liquids and mix and knead until they combine to form a smooth, elastic dough.
- Rest in the mixing bowl for 30 mins. Make sure it is covered with food wrap or a tea towel.
- Use some flour to dust a clean work surface. Scrap out the dough with a plastic spatula. You can use your hands if you want. You now need to knead your dough for about 15-20mins. See this video for an example of how to knead bread dough.
- You know it is done when it is almost see through when stretched. I usually hold it up to the window or kitchen light.
- Place back into the mixing bowl to rest for 1 hour. It will double in size and smell slightly fermented when it’s done. Preheat your oven to 220C (200 for fan assisted), Gas mark 7 or 425 F. I have a bake setting on my oven so I don’t have to use a fan. I find this gives a better result.
- Knock out the dough by flattening hit out with your palms and then use your fingers to poke dimples in the dough.
- Now add the poppy seeds and knead into the bread
- Place in a loaf tin or shape into a rectangle on baking paper. Put in the centre of the oven and bake for 30-35 mins.
- When baked correctly your bread should sound hollow when tapped. Place your loaf on a cooling rack until cold.