A bâtard / bloomer-style multigrain.

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here.... If you like what you see and enjoy the recipe, we hope you go on to join us by 'Liking' and 'Subscribing'.

The French traditionally baked their breads into baguettes and boules. A large boule became known as a miche, and a short baguette became known as a bâtard or 'bastard'. 

The bâtard should be no shorter than 6 inches and no longer than 12 inches in length. Strictly speaking, it's made using T55 flour and the same method as one would use to make baguettes. 

You'll find a more 'authentic' recipe for the baguette and the bâtard dough of you click here...

But, today, we're taking a few liberties. We're going to make an oval loaf towards the upper end of the traditional size of a bâtard and we're adding some seeds to create a little more taste and texture. I suppose it's a Anglo-French marriage - the bloomer meets the bâtard. 


500 gms of strong white bread flour

340 mls of cold filtered water (or bottled still water)

40 mls of olive oil

10 gms of sea salt

7 gms of instant yeast

And optional seeds.... I'm adding

1 tablespoon chia seeds

1 tablespoon brown lentil seeds

1 tablespoon sesame seeds

1 tablespoon pumpkin seeds

1 tablespoon sunflower seeds

(The recipe has a little more water than usual to allow for the seeds' absorption)


Stage 1

Using a bread machine

Add the flour and the salt to the pan and cover with the liquid. Leave to autolyse for fifteen minutes. Add the remainder of the ingredients and choose a Basic Dough programme (2hrs 20 minutes). Then  proceed to the next stage. 

Mixing by hand

If you're mixing by hand or using a stand mixer, add the salt to the flour and mix thoroughly. Then add the remainder of the dry ingredients (except the yeast). Slowly add the liquid and then the yeast until you have a sticky mix. Turn the mix out onto a floured board and knead until you have a silky and pliable dough. (There are 'Help' videos and articles in the 'Useful Web and YouTube links' on the left hand side of this page). Place the dough in an oiled bowl and cover. Leave for an hour somewhere warm until the dough has doubled in size. 

Stage 2

Tip the dough out onto a generously-floured board. Weigh the dough. 

Flour (an) oval banneton(s) with rice or semolina flour.

Knock back the dough and stretch it into a rough rectangle, the same length as your banneton. 

Roll it up as though it was a swiss roll and place, seam side upwards, into the banneton. 

Cover with a piece of parchment paper and leave in a warm place for about an hour (or until it has doubled in size)

Pre proofing

After proofing

Stage 3

Pre-heat a baking stone or baking tray to 190⁰C.

Gently tip the loaf out of the banneton onto a sheet of parchment paper. 

Evenly dust the top of the loaf with the rice or semolina flour.

Score as desired. Mist with water and place into the hot oven. 

Bake for 30 minutes until golden brown and until the loaf sounds hollow when tapped on the underside. 

Cool on a rack.

Happy baking...


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