‘Ear of corn’ bread

  • 30 minutes
  • cooking icon 20 minutes
  • 2 hours 15 minutes


For 3 bread(s)

Wit brood 2kg NL

Flour for a white bread

The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.

This flour is a careful blend of fine wheat for a soft, beautiful and white crumb texture. Nice and light and flavourful.


  1. Put the flour in a mixing bowl. Break the yeast and sprinkle over the flour. Now pour in the water and mix well. Add the salt. Continue to knead it into a smooth dough. Roll the dough into a ball, cover with a kitchen towel and allow to rise in a warm place for 60 minutes.
  2. Divide the dough into 3 pieces. Roll into balls and press flat to form an oval shape. Then roll them into an oblong shape until they are about 20 cm long. The dough strands will then shrink slightly. Cover them with a kitchen towel and allow to rest for 15 minutes.
  3. Continue to roll out the dough strands evenly until they are slightly shorter than your baking tray. Cover with a kitchen towel and allow to rest for 30 minutes.
  4. Sprinkle some flour on the dough strands. Starting from the top, cut into the strands diagonally six to seven times. Lay the pieces you cut alternately to the left and right. Be careful not to cut through the dough completely. Cover with a kitchen towel and allow to rest for another 30 minutes.
  5. Preheat the oven to 220°C. Bake the ears of corn for 15 minutes for a thin crust, up to 20 minutes for a more crispy crust. Remove from the oven and allow to cool on a wire rack.


For a good crispy crust, you can add some steam. To do this, put a bowl of pebbles in the oven. Let this heat along with it. Just after baking, pour half a teaspoon of water on the pebbles. Be careful not to get burnt by the steam.

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