Bloomer with Poppy Seeds

This bread is very simple in ingredients and turns out a huge loaf.  I make this bread quite often, as it is a staple around my home.

Makes:  one large loaf

Ingredients:

6 c. white bread flour
2 t. salt
2-1/4 t. active dry yeast
1-7/8 c. warm water

For the Topping:

1/2 t. salt
2 T. water
poppy seeds for sprinkling

Instruction:

In a large bowl or in a stand mixer, add flour, salt, and yeast.  Whisk ingredients together.  Make a well in the center and add the warm water a little at a time while mixing.  Mix all ingredients until combined.  Move dough to a clean work surface and need for several minutes.  Dough should be firm and not sticky.  Lightly oil a large bowl and add dough, cover and proof for about an hour, or till dough has doubled in size.  Punch down dough and turn out onto a lightly floured surface.  Roll out into a rectangle.  Starting at one end, start to roll the dough up to form a log shape, making sure to press together the layers as not to have air pockets.  Seal seam together by pinching and smoothing out.  Add loaf to a lightly greased baking sheet, seam side down, tucking under the sides if needed.  With a sharp knife or a lance, cut 6 diagonal cuts on top of the loaf.  Cover and let rise for 15 minutes.  Preheat an oven to 450∘F.  Combine water and salt in a bowl.  Using a pastry brush, glaze the top of the loaf with the salt water mixture.  Sprinkle with poppy seeds.  Spray oven with water, and bake bread for 20 minutes, then reduce the heat to 400∘F, and bake for 25 minutes more until golden.  If bread begins to brown to quickly, tent with a piece of foil.  Transfer bread to a wire rack to cool.

Note:  You can replace half of the flour with whole wheat for a rustic loaf.