Poppy Seed Bloomer

MAIN

• 2 teaspoons runny honey
• 300ml hand-hot water
• 2 teaspoons active dried yeast
• 200ml full cream milk, warmed + extra if required
• 2 tablespoons olive oil + extra to grease the casserole
• 750g strong white bread flour + extra for kneading & dusting the casserole
• 1 tablespoon blue poppy seeds
• 1 tablespoon fine sea salt

TOPPING

• Approx. 1 tablespoon cold water
• 1 tablespoon blue poppy seeds

EQUIPMENT

• Cling film
• Baking tray + 500ml water

Grease a Le Creuset Signature Cast Iron Round Casserole with a little oil, then lightly dust it with some of the extra flour.

Dissolve the honey in the warm water, whisk in the dried yeast with a fork and leave for 5 minutes until frothy.

Sift the flour into a large warm bowl, and then stir in the salt and poppy seeds. Make a well in the centre and pour in the yeasty mixture, warm milk and olive oil.

Work the mixture together using a large spatula or your hands until it leaves the sides of the bowl and forms a dough. The dough should be slightly wet, but not sticky- if it seems a little dry, add a little more milk.

Turn the dough out onto a lightly floured work surface and knead for 5-6 minutes, until smooth and elastic. Return the dough to the bowl, cover with some oiled cling film and leave to rise in a warm place until doubled in size. This will take around 45-60 minutes.

Turn the risen dough out onto a freshly floured work surface and knock out the air created during the first rise by kneading 3-4 times. Shape the dough into a rectangle measuring 20 x 30 cm (8 x 12 in) and roll it up tightly from the long side into a baton shape.

Transfer the shaped dough, seam-side down, into the casserole, cover loosely with oiled cling film, and return to a warm place to rise until doubled in size. This will take around 45-60 minutes. Fifteen minutes before the end of the rising process, preheat the oven to 220°C/425°F/Fan 200°C/Gas Mark 7.

Place a baking tray filled with 500ml of water in the base of the oven to create a steamy baking environment that produces an extra-crisp crust.

Remove the cling film, lightly mist the top of the dough with water, then sprinkle over the poppy seeds. Then make four diagonal slashes, 2.5cm (1inch) apart, into the surface of the dough using a sharp knife.

Place the casserole in the centre of the preheated oven and cook for 10 minutes. Then reduce the heat to 190°C/375°F/Gas Mark 5 and continue cooking for a further 35-40 minutes, until the loaf is golden brown. Turn the loaf out of the casserole and cool on a wire rack.