Toasted Poppy Seed Loaf

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Believe it or not, but poppy seeds and bread have been companions since Roman Times. The Ancient Greeks, the Romans and the Egyptians all cultivated poppy seeds for their medicinal and culinary benefits.

Today, the blue poppy seed is used in a wide variety of dishes and baked goods, particularly in Eastern European cuisine.

INGREDIENTS

600 gms strong white bread flour

390 gms tepid water

30 gms softened unsalted butter

18 gms dried milk powder

40 gms caster sugar (or 45 gms Muscovado sugar)

6 gms of fine sea salt

60 gms toasted poppy seeds

7 gms instant active yeast

METHOD

Toast the poppy seeds in a dry frying pan over a moderate heat for three or four minutes. Set aside. 

Add the wet ingredients to the dry ingredients (including the butter) and mix until everything is incorporated. Knead in the poppy seeds and knead the whole mix until you have a soft and silky dough. 

Place the dough in a lightly oiled bowl, cover it, and leave it in a warm place until it has doubled in volume. 

Tip out onto a lightly floured surface, knock back and then shape to suit your baking tins or sheets (s). 

(Tip: half-fill baking tins with dough and then allow to proof until the shoulders of the dough reach the top of the tin. It's not ready for baking) 

Preheat the oven to 190⁰C (fan) or 375⁰F. 

Brush the top of the loaf with milk and sprinkle more poppy seeds on the top. 

Bake for 30 minutes or until the loaf is golden brown and hollow when tapped on the underneath. 

Cool on a rack. 

and the crumb...

Happy Baking