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Homemade Poppy Seed Bread Baking Tips

Updated on April 9, 2018

Homemade Poppy Seed Bread

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Homemade Poppy Seed Bread

Cook Time

Prep time: 2 hours 10 min
Cook time: 30 min
Ready in: 2 hours 40 min
Yields: One Loaf

Ingredients for Poppy Seed Bread

  • 500 grms strong white bread flour, Sifted
  • 40 grms Softened Butter
  • 12 grms Fast action dried yeast
  • 2 tsp Salt
  • 300 ml Water
  • 50 ml Olive Oil
  • 20 grms Poppy Seeds

Poppy Seed Bread Recipe

  1. Put the flour and softened butter in a large bowl.
  2. Add the yeast and salt on opposite sides of the bowl. Mix together.
  3. Add roughly half of the water and mix with fingers. Continue to slowly add more water, until all the flour is absorbed into the mix. Not all the water may be needed. The dough should be soft but not to wet.
  4. Knead. Lightly oil your worktop and begin to knead your dough. Knead quickly for about 5 mins to prevent the dough from sticking to your hands. If it is to sticky you can dust your hands with a little flour.
  5. Prove . Put in a lightly oiled bowl and cover with cling film or a tea towel and leave to prove for an hour.
  6. The Second quick knead. The dough should have doubled in size. Bash the dough a couple of times on an oiled surface to knock out the air bubbles. Fold and stretch a few times and then knead it a little more for 5 mins.
  7. Shape the dough into your preffered shape of loaf.
  8. Line a baking tray with baking paper (not greaseproof) put your loaf onto it, cover with a damp tea towel and leave for a further hour to rise again for another hour.
  9. Remove the tea towel, score with a knife and brush the loaf with water, then sprinkle on poppy seeds to taste.
  10. Baking the bread Preheat the oven to 220C (200C fan-assisted) 425F or Gas mark 7.
  11. Top Tip. Put a baking tin in the bottom of the oven and leave to get hot. Before putting the loaf in, put cold water in the tin add the loaf and close the door. This will cause steam giving a nice shine to the bread.
  12. Put the Bread in the middle shelf of the oven.
  13. Bake for about 30 minutes. Remove and check if cooked by tapping underneath to see if a hollow sound is made. If it does then it is baked. Put on a wire rack to cool and your loaf is ready.

Step by Step Photos to follow the instructions for Poppy Seed Bread (Stages 1 and 2)

Basic ingredients in bread, by peterb6001
Basic ingredients in bread, by peterb6001

How to knead

First Knead

Lightly oil your surface and begin to knead. Knead quickly for about 5 mins to prevent the dough from sticking to your hands. If it is to sticky you can dust your hands with a little flour.

Stages 3 and 4

Kneading the dough, by peterb6001
Kneading the dough, by peterb6001

Prove

Put in a lightly oiled bowl and cover with cling film or a tea towel and leave to prove for an hour.

Stage 5

Leave the dough to prove, by peterb6001
Leave the dough to prove, by peterb6001

Stage 5

The dough has doubled in size, by peterb6001
The dough has doubled in size, by peterb6001

The Second quick knead (Stage 6)

The dough should have doubled in size.

Bash dough a couple of times on an oiled surface to knock out the air bubbles. Fold and stretch a few times and then knead it a little more.

Next, shape into a loaf.

Bread mixture kneaded again and shaped, by peterb6001
Bread mixture kneaded again and shaped, by peterb6001

Time to prove again (Stage 7 and 8)

Line a baking tray with baking paper (not greaseproof) put the loaf onto it, cover and leave for a further hour to rise again.

Risen again, by peterb6001
Risen again, by peterb6001

Baking the bread (Stages 9, 10 and 11)

Preheat the oven to 220C (200C fan-assisted) 425F or Gas mark 7.

Remove the damp tea towel or film from the dough, which should have now risen again. Very lightly flour and mark slices on the top.

Put the loaf in the middle of the oven.

Marked and floured, by peterb6001
Marked and floured, by peterb6001

Top Tip

Put a baking tin in the bottom of the oven and leave to get hot. Before putting the loaf in, put cold water in the tin add the loaf and close the door. This will cause steam giving a nice shine to the bread.

Bake for about 30 minutes. Remove and check if cooked by tapping underneath to see if a hollow sound is made. If it does that is good. Put on a wire rack and your loaf is ready.

Stages 12 and 13

Baking tips, recipes and ingredients for a perfect baked bread.

Baking, unlike other cooking, is a science.

Chemical reactions happen with very precise quantities of ingredients to make bakes rise or drop and change textures and flavours. Baking tips on this page will help you to achieve the perfect baked bread and to realize the precision needed.

When I cook in the kitchen, I'm always quite proud of my guess working approach to cooking. If I am following a recipe I will often add the ingredients thinking 'that is more or less right' rarely using scales, measuring spoons or liquid measures. I can rely on my experience and taste buds to more or less make the food turn out the way I want.

It could not be more different when it comes to baking. The difference of a few grams here and a few grams there can turn a whole bake into a disaster. The moral of the story is, follow the basic rules and ingredients to the gram.


Top Tip, Use Digital Weighing Scales

Due to the precision needed for any type of baking, I would highly recommend the use of digital weighing scales.

Here are the ones I use.

Digital weighing scales

These scales are not only excellent for bread baking but will come in handy for all of the cooking needs in the kitchen. I am Diabetic and have to 'Carb Count' so digital scales like these are not only accurate but a lifesaver for me.

Cuisinart KML-10 PerfectWeight Digital Kitchen Scale
Cuisinart KML-10 PerfectWeight Digital Kitchen Scale
The best selling Cuisinart Digital weighing scales will weigh up to 5 kilos. The detachable glass top is easy to remove and clean. Touch sensitive with large digital display.
 

Here are some of my best bread baking tips

The basic ingredients for baking bread

Flour

Flour is basically ground wheat. It contains starch and gluten which give the shape and forms of food. The dough is formed by flour and sometimes a mixture of eggs and water. Air bubbles become trapped which help it rise.

Three basic types of flour

Self-raising flour

Contains approximately 10% protein and a raising agent such as baking powder. Note that if you don't have self-raising flour you can use plain flour and add a raising agent

Plain flour

Contains approximately 10% protein level

Strong flour

The protein level has to be above 12% to represent strong flour. For bread, I would recommend strong flour with between 12% and 15% protein, which is available from most supermarkets. It should say something like Strong Bread Flour, or just Bread Flour.

The higher the protein levels the higher the gluten level. Gluten = glue, it holds and binds the bread and structure together, locking in air bubbles and keeping it strong.


Why shouldn't salt touch yeast?

When adding yeast and salt to the flour in a bowl, always put the yeast on one side, and the salt on the other, as direct contact between the two will deactivate the yeast, stopping rising.

What temp water for bread

Any still water or tap water (if safe) can be used for baking bread.

Make sure once again you follow the exact amount, but the one little problem is that each flour absorbs at a different rate.

The biggest mistake people make when making bread is adding all the water at once.

Add it little by little whilst mixing in the bowl. If mixing by hand, before kneading shape your fingers in the following way. Imagine making a spider with your fingers crawling on the table. Freeze your fingers there. That is the perfect hand and finger formation for mixing.

What temperature water should I use when bread baking?

Warm water helps the yeast to make the dough rise faster. With tepid water, the dough will rise the same amount but slower. The faster the dough reacts the less flavour it will have!

Olive Oil, Butter and Lard

Ingredients for baking bread

Olive Oil

Really any type of Olive Oil can be used when making and baking bread. It doesn't necessarily have to be virgin or extra virgin.

When baking other sweeter bread I would refrain from using olive oil and use butter instead.

Butter and Lard

I always use unsalted, in all types of cooking, that way you can always add salt to taste. Using salted butter gives you less control as you cannot lower the amount of salt.

Butter Softening Tip

If soft butter is needed and it has been in the fridge do not microwave it. Put the butter in hot water for a couple of minutes. This will make it nice and soft without melting it to liquid.

Little Lard Trick

To get lard distributed more evenly and finely in the mix you can freeze it and then grate it like cheese.

Can I use olive oil to knead bread?

Flouring the surface to stop the dough from sticking adds more flour into your dough with the risk of making it 'tight'.

Olive Oil is a great alternative, and your surface will be easier to clean afterwards.

What are the differences between different types of yeast?

Bread Baking Tips

Yeast is a fungus similar to that of others that we are all used to, such as mushrooms. Yeast is the active ingredient used in baking to give the bake it's rise.

Yeast can be found in three basic forms

1) Fast action powdered yeast, which is available in little sachets or packets from most supermarkets.

2) Dried yeast, this you have to rehydrate with water and sugar, leave for 50 minutes to bubble before you can use it. Waste of time and nonsense, don't use this.

3) Fresh yeast, (fast action yeast is the dried form of this).

Things to know

When using, fast action yeast is concentrated, so you have to use a third less than fresh yeast if the only fresh yeast is used in the recipe.

Of these three types, I would always recommend fast acting yeast. It lasts longer, you can keep it in your cupboard for years.


More loaf of bread recipe baking basics tips

Other important factors for baking bread are room temperature, the temperature of ingredients before baking, and even moving the bake. A little tap might just be what is needed to burst the air bubbles to get your desired effect, or unintentionally could deflate your bake to the effect of deflating a car tyre.

Pastry Scrapers

A pastry Scraper is an excellent tool to help you shape, cut and manipulate your bread dough and other baking doughs

© 2012 Peter Badham

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    • peterb6001 profile imageAUTHOR

      Peter Badham 

      6 years ago from England

      @PaigSr: They sell bread? how silly of me, I didn't know that, and there I am making it at home

    • PaigSr profile image

      PaigSr 

      6 years ago from State of Confusion

      Most bread is bought. Banana bread is home made.

    • Arachnea profile image

      Tanya Jones 

      6 years ago from Texas USA

      great tips for making bread. i think the strong bread flour you mention may help my bread a lot. informative lens.

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      6 years ago from England

      @John Dyhouse: If they work? haha! they will and do, good luck and look forward to hearing your results.

    • John Dyhouse profile image

      John Dyhouse 

      6 years ago from UK

      Mmm, just reminded me I need to bake a fresh loaf, got family visiting to night.

      One or two tips here I have never heard before. I have bookmarked to pop back and let you know if they work. THanks for the lens

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      6 years ago from England

      @SusanDeppner: I hope it does, it's well worth it, you may even get addicted!

    • SusanDeppner profile image

      Susan Deppner 

      6 years ago from Arkansas USA

      Wow, interesting tips for bread baking, which I haven't done in years. This might change that!

    • profile image

      tonyleather 

      6 years ago

      Thanks for a great post!

    • profile image

      anonymous 

      6 years ago

      I never knew the tip about yeast and salt, really helpful!

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @debnet: There is no cheating in my eyes if buying from a shop isn't involved. Breadmakers are fine (hence the one recommended at the top), I just want to rid the illusion that kneading is so painfully hard and time consuming. It's the rising that takes time, not the physical work.

    • debnet profile image

      Debbie 

      7 years ago from England

      We love home made bread but I cheat and use my Panasonic breadmaker. I find it really useful as I can put the timer on and the bread is waiting at the start of the day or when I get home from work. I can see you've put a lot of work and thought into this lens :)

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @Sniff It Out: Well said. Paul Hollywood certainly is the king of dough.

    • Sylvestermouse profile image

      Cynthia Sylvestermouse 

      7 years ago from United States

      Well, this just makes me want to run to the kitchen and bake bread! I do love homemade bread!

    • Sniff It Out profile image

      Sniff It Out 

      7 years ago

      You can't beat the smell or the taste of homemade bread, anybody wanting to make their own bread won't go far wrong if they follow those recipes from the Paul Hollywood book, he is the premier authorities on bread making.

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @anonymous: Thank you Tipi :) I'm afraid not. They are my hands in the photos though.

    • profile image

      anonymous 

      7 years ago

      Wow, you really did an excellent job on this bread making recipe tutorial page.

      That's you kneading the bread dough in the video, yes? :)

    • profile image

      miaponzo 

      7 years ago

      I love that idea of flat bread over the fire!!!

    • LynetteBell profile image

      LynetteBell 

      7 years ago from Christchurch, New Zealand

      When we sold our last house I put some rolls in the oven and coffee in the perk when we had an open home. We had a record number of offers!

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @TonyPayne: I agree poddys, It's delicious and very satisfying when it turns out well. I'll be try a new flavor this weekend.

    • TonyPayne profile image

      Tony Payne 

      7 years ago from Southampton, UK

      There is nothing like the smell of fresh baked bread. I keep wanting to bake our own properly, rather than using the bread-machine though.

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @KandH: Thank you KandH, I'm sure you will enjoy it :)

    • KandH profile image

      KandH 

      7 years ago

      Nice lens, I really enjoyed the info on the techniques and think I'll be baking some bread this weekend :)

    • LiteraryMind profile image

      Ellen Gregory 

      7 years ago from Connecticut, USA

      Thanks for all the information. I always thought flour was flour.

    • LynetteBell profile image

      LynetteBell 

      7 years ago from Christchurch, New Zealand

      Perhaps I should have another go!

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @takkhisa: Thank you :)

    • takkhisa profile image

      Takkhis 

      7 years ago

      This is a very interesting lens, helpful and informative. Well done!

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @selah74: Thanks, hope you try one day

    • selah74 profile image

      selah74 

      7 years ago

      I like making homemade bread--of course, eating it is much better. These look like some great recipes.

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @lilPinkfairy288: Thank you very much. If you do try that recipe it is very easy and I'm sure you will get lots of compliments.

    • profile image

      lilPinkfairy288 

      7 years ago

      Very helpful recipe with pictures. I might give it a try making my own bread. ~blessed~

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @Elsie Hagley: Thank you very much for the blessing Kiwinana71. The salt will almost instantly retard the dough and inactivate the yeast. This shouldn't stop people putting them in the mix at the same time though. Just keep them separate when mixing into the flour.

    • Elsie Hagley profile image

      Elsie Hagley 

      7 years ago from New Zealand

      Thanks for a great lens. I have been making bread for years, but I never knew about the salt - yeast tip. Must watch for that. Blessed.

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @aesta1: I hope you find them useful

    • aesta1 profile image

      Mary Norton 

      7 years ago from Ontario, Canada

      I truly love fresh baked bread so I value these tips.

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