Poppyseed Loaves

Poppy seeds are rich in omega 6

 

To make 4 loaves Ø18 cm: 400g plain white flour 100g strong white flour 15g fresh baker's yeast 30g poppy seeds 340g spring water 9g salt 1 dough hook

 

 

 

 

 

 

 

 

 

 

1. Blend the yeast with 100gr water in the bowl of your mixer and add 150gr plain flour.  Mix well and cover with a sheet of baking parchment.  Leave to rise at 26° for 30 minutes.
2. At the end of this time bubbles have appeared and fermentation has begun.  Add the remaining flours, make a well in the mixture and add the salt and rest of the water.
3. Knead with the dough hook on the lowest setting (speed 1) until the dough comes away from the sides of the bowl.  Add the poppy seeds.
   
4. Cover with baking parchment and leave to rise 1-2 hours in a warm place (a switched-off but still warm oven at around 26° is ideal).  The dough should double in size.
   
5. Place the dough on a floured worktop, fold in four and repeat this process 3 times.
6. Cut into 4 pieces and form into balls, then cover with a clean tea towel leaving for ¼ hour:  the dough will relax sufficiently to be worked.
   
   
   
   1. Take the first piece and stretch it by holding it vertically till it is about 30cm long.  Join the ends as for baguettes (see photo).  On a lightly-floured surface, using your hands, form a sausage shape by rolling the dough back on itself.
   2. Form it into a heart shape and place on a lined baking sheet.  Repeat the process with the remaining pieces.
   3. Cover with a tea towel and leave to rise 30-40 mins at 20-26°.
      
   4. Pre-heat oven to 230°.
      
   5. Moisten the tops of the loaves with a brush dipped in warm water, then sprinkle with poppy seeds.
      Cook for 15-20 mins, placing 4 ice cubes on the oven floor to make steam.
   6. Cool on a rack.

 

 

This bread will keep 2 days wrapped in a cloth.
Variation:  Make baguettes instead, remembering to slash the surface before cooking.