Hunter Bread

  • 15 minutes
  • cooking icon 40 minutes
  • 1 hours 45 minutes


For 1 bread(s)

Oergranenbrood 2kg

Mix for an ancient grain 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.

Soubry Bread-Baking Flour for Ancient Grain Bread is made from ancient grains that have not been genetically modified over the years. The grains used for this bread include millet, amaranth, buckwheat, quinoa and chia. Tasty and healthy!


  1. Finely chop the onion, fry until translucent and allow to cool.
  2. Knead the flour, yeast, water and salt together to form a smooth dough. Let the kneader knead for 5 minutes on setting 1. Then add the butter and knead for another 5 minutes on setting 2. Remove the dough from the bowl, divide into pieces, sprinkle with the cheese and onion pieces. Press everything together and knead a little more by hand.
  3. Grease a bowl well with olive oil. Place the dough ball in it and rub the top of the dough with olive oil. Cover with a kitchen towel and allow to rise for 30 minutes.
  4. Sprinkle some flour on your work surface. Divide the dough into two pieces and roll into balls. Allow them to rest under a kitchen towel for 15 minutes.
  5. Press the dough balls flat and shape into balls again.
  6. Cut two pieces of baking paper, each 5 cm larger than the piece of dough. Lay the baking paper on an inverted baking tray or on a wooden dough board. This will later allow you to easily slide the dough onto the baking tray in the oven or onto a bread baking stone. Place the 2 dough pieces on the baking paper. Cover with a kitchen towel and allow to rise for 60 minutes.
  7. Preheat the oven to 220°C. If you bake on a bread baking stone, it must be preheated for at least 30 minutes. Using a sieve, sprinkle some flour over dough. Now carefully, using a sharp knife, make a 1/2 cm deep incision across the dough. Now slide the dough together with the baking paper onto your baking tray or bread baking stone.
  8. Now turn the oven to 200°C and bake the bread for 40 minutes. Allow to cool on a wire rack.


  • Would you like a more pronounced flavor? Then finely chop 150 gr unsalted bacon and fry in the pan. Dab off the fat with kitchen paper and knead the bacon, cheese and onions into the dough.

  • Want an even crispier crust? Then warm a small stone dish with some pebbles in it in the oven. As the oven heats up, carefully pour 50 ml of water onto the pebbles. Be careful, because steam is released immediately. For the last ten minutes, leave your oven door slightly ajar. To do this, put a knife between the door. Beware some ovens do not allow this. They stop baking when the door is ajar!

  • If you are not very good at rolling, you can also let the bread rise in a round rising basket or a round plastic bowl. Dust both with flour first. This will prevent the dough from sticking.

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