How to Make a Bloomer

A bloomer is a classic British loaf suitable to use for sandwiches, toast or as a container for stuffing. Possibly one of the most recognisable loaves, it is a large long loaf with wide diagonal slashes, a dark brown crust and an oval cross section that makes it particularly suitable for ‘doorstep’ (very chunky) sandwiches.

One of the faults that occurs with this loaf is a bubble below the crust, that can make it difficult to spread with runny fillings – for example Marmite or Jam. This is best prevented by making sure the loaf is tightly rolled.

Here is the recipe for the bread: –


  • Strong white bread flour – 500g
  • 10g salt dissolved in 300ml of water
  • 10g Allinson’s Easy Bake Yeast
  • 30g butter
  • Beaten egg to brush


  1.  Mix the dry yeast into the flour
  2. Cut the butter into small pieces and add to the flour
  3. Add the salted water to the flour
  4. Work the ingredients into a dough and knead to perfection
  5. Leave to rise (prove) for an hour or two at room temperature until doubled in size
  6. Knock back
  7. Roll the dough into an elongated oval and roll back towards you (like a swiss roll would appear)
  8. Brush the top with the beaten egg
  9. Cut three or four slashes across the top of the loaf with a sharp knife (I find an old bread knife works best) about a centimetre deep
  10. Second proving
  11. Cook at 220 for 35 – 40 minutes
  12. Cool on a wire rack
  13. Enjoy with a good Cheddar cheese, a slice or two of onion, salted butter, gherkins and maybe a bit of Branston pickle