Bloomer - English wheat bread

- 675 g white bread flour (I gave the cake)
- 2 teaspoons salt
- 15 g fresh yeast (added 2 teaspoons dried)
- 430 ml water

To grease:
- ½ teaspoon salt
- 2 tablespoons water


Sift the flour with salt into a large bowl.
In the middle to make a recess, pour the dissolved yeast, half a glass of water and more water.
Stir from the middle, so that the flour gradually domieszywać.
When the components already well link up, put the dough on a lightly floured pastry board sprinkled and knead for at least 10 minutes.
Put it into a lightly oiled bowl, cover with foil and leave in a cool place (1915 to 1918 º C.) for 5 - 6 hours or until double in volume.

Put the dough on pastry board ponowinie and knead quite vigorously for 5 minutes.
Again, put it into a bowl and leave covered with foil for another 2 hours or longer (at the same temperature.)

Once again put on the pastry board and knead again.
Leave the dough for 5 minutes to "rest," and then roll in the shape of a rectangle with a thickness of about 2.5 cm and rolled along the longer side.
Formed loaf should be about 33 cm long and 13 cm wide.
Lay it on floured pastry board, symphysis to the top, cover and leave for 15 minutes.
Turn and transfer to lightly greased baking tray.
The sides and tuck the ends underneath and on top to make 6 transverse incisions.
Cover and leave to rise in a warm place for 10 minutes.
During this time, preheat the oven to 230 º C. Temperature

Water mixed with salt, coat with the risen loaf sprinkled with poppy seeds and, if necessary. Preheat the oven sprinkled with water and immediately put the bread baking for 20 minutes, after which the lower the temperature to 200 º C. and bake 25 more minutes, until golden brown.