Note: Granary is a trade mark (™) name owned by Hovis Limited. Malthouse flour is a similar product under a different name.

For this loaf you will need…

  • 250g strong white bread flour
  • 250g granary (malthouse) flour
  • 320ml water
  • 7.5g fast action yeast
  • 5g fine salt
  • 30ml vegetable oil

Mix all ingredients together until just combined. Leave, covered, for an hour. Tip onto floured surface and knead lightly for five minutes. Wait ten minutes and repeat. 

Granary flour contains malted wheat flakes and wheat bran

Build gluten by several brief kneads, allowing the dough to rest in between. When the dough is smooth and stretchy form the bloomer shape: 

  • Flatten dough to a rectangle
  • Fold longest edges to the middle
  • Tuck shortest edges under
  • Repeat as necessary
    Rectangle, first fold, second fold, tuck under

    The folding and stretching helps strengthen the dough by creating surface tension. With a bit of luck the bloomer will keep its shape and not form a puddle on the baking tray. Dust with flour, cover with a large polythene bag and allow to proof for about an hour.

    I think a bloomer loaf has to be slashed. Three times minimum. Get that oven spring to do its thing. You might want to get fancy with a crisscross pattern. Not me, though. Six slashes is a personal best and should allow for plenty of expansion. Preheat your oven to 230°c and bake for 35 minutes (or until done to your liking).

    More slashes than a public loo

    Smells delicious, looks great, tastes even better. A good crust with plenty of flavour in the light crumb. If there is a ‘classic’ loaf shape in the UK then this could be it.

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