Hi I'm Steve Owens and welcome to Steve's kitchen. Now one of the things I love to
do is bake but one other thing I love even more than that
is to taste and experiment with food. Recently I bought
a Rosemary and vine fruit bloomer from a
local bakers and it is just delicious, so today I'm going to share with you the
recipe, you really should try this
it's fantastic come on let me show you how
Now when you're making bread it really is important to weigh things out rather
than to use cups it's far more accurate
I've got 350 grams that's twelve ounces of a bread flour or strong flour in a bowl
I've got a hundred grams of rye flour that's about three and a half ounces
and pop that in there as well I have a hundred grams of mixed grain now in
here we've got
oatmeal wheat berries and some semolina but you can use
any whole grains you like this is going to give a lovely nutty texture to the bread
a couple of teaspoons of salt little bit more the most but it does enhance the
flavor
now I'm using instant dry yeast here if you use regular yeast you may have to
activate it as the packet says
just pop that away from the salt I've got some warm water three hundred
milliliters
just going to poor that in and I'm going to start the process with a fork I'm just
going to
blend this together this just keeps your hands clean really at the beginning of
the mixing process
and once that's started to bind together I'm going to get my hands in there now
and draw this together into a dough. Now as that dough starts to come together it
will be quite sticky
we're going to bring it out onto our counter now for sure
if you have a dough hook and a stand mixer please feel free to use it I
prefer to do this by hand I just like the feel
of the dough now I'm going to start kneading this I'm stretching it out
until I get a lovely elastic dough so I'm just using the palm of my hand to push
it out and stretch the gluten
now expect the dough at this point to be fairly sticky but as you work it
and we going to do this for about 10 minutes you'll start to get less
stickiness and a beautiful silky texture
Now after just 10 minutes of kneading I've added no extra water or flour into
that
we've got this wonderful elastic dough and if you stretch that round like that there's
got a lovely spring back
the other reason for doing it by hand of course is we all need a bit of
exercise
in our life. Now fresh rosemary I want you to take
a tablespoon and a half of fresh chopped up rosemary
just pop it on to your bread pull that out a little bit like that because I'm
taking a hundred grams thats three-and-a-half ounces
of plump sultanas and just popping it on there as well
and then what we want to do is fold these into the bread
and another few minutes just to make sure they're fully incorporated
into the bread and now I've got that beautifully incorporated into the bread
I'm just going to take that up, I've got my bowl here again we'll take a little bit of
olive oil
and pop are dough in there and just coated over with the oil
then we want to cover that with a damp cloth and leave it somewhere warm for an
hour
or at least until its doubled in size
now my dough has taken about an hour to rise it's beautiful there were just going to
knock this down now
knock the air back out a bit then I'm going to lift this dough
out onto my work surface. Just going to put a light dusting of flour
underneath I'm just going to roll this up
nice and tight take a cutter
and just divide the dough into two pieces we're going to get two loaves out of this
now I'm just going to ease this out into a sausage shape
and then I'm just going to use my hands and just pull the dough
around nice and tight like that and then the same again
with the second one so we end up with two beautiful plump
little loaves like that then I'm just going to lay these
out onto a baking tray I'm going to cover these over with a damp cloth
I'm going to leave them in a warm area until they've plumped up almost doubled in size
maybe about 30 minutes
now look at those they risen beautifully now I've preheated an oven to 190
degrees Celsius thats 375 fahrenheit
I'm going to bake these for about 25-35 minutes just keep an eye on them
before they go in I'm just going to take a sharp knife and just
these are bloomers after all, I'm just going to cut a few lines
across the Bloomers to allow them to open up as they bake
now they're ready to go in the oven
now look at those they've just come out of the oven
they are piping hot we need to leave them to completely cool down the smell
coming off there
is just delicious. Now I'm so impatient they haven't quite cooled down yet but I'm
going to have a piece they smell delicious
and what better way to serve them than with a farmhouse cheddar
and an Australian Merlot I'm just going to pour myself a little bit now
take a slice of this bloomer
lovely and crisp can you hear that?
I'm going to take a piece of this cheddar
it's crumbly and cheers here's to your health
Bon Apetit here goes ahh
that never ceases to amaze me just how good that is the combination of the
rosemarie
and the sultanas you really have to give this a try please
share the love give this one the thumbs up. What are you still doing here? you
should be off
making this loaf be good I'll see you in the next video
cheers
well
I'll leave a couple of links up here to some other videos
please comments down below stay in touch
and I'll see you next time take care