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Ingredients
| unbleached all-purpose flour (unsifted): 1 1/2 cups |
| whole wheat flour: 2 1/4 cups |
| salt: 1 tsp |
| wheat germ: 1 Tbl |
| active dry yeast: 1/2 tsp |
| 2% milk: 1 1/2 cups (warm) |
Bloomer Bread
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
1 serving(s)
Tags
- Mix the dry ingredients, except for the yeast, in large mixing bowl.
- Mix the yeast with the warm milk. Add to the dry ingredients, mix well, then knead the dough for 8 minutes until smooth and elastic. Roll the dough in flour, put in a warm bowl and leave at room temp for 4 hours.
- Punch down dough, knead it again, roll it in flour and let rise again another 2-3 hours.
- Punch down the dough, give it a final kneading, shape into a baguette shape, cut slashes across the top with a sharp knife, brush with water and let rise another 30-50 minutes.
- Bake in preheated 400F oven for 20 minutes.
- Reduce temp to 325F and bake for another 20-30 minutes until brown and loaf sounds hollow when tapped on the bottom.