Six Grain Tiger Bread
- 25 minutes
-
40 minutes
- 1 hours 30 minutes
Ingredients
For 1 bread(s)
-
350 g
-
8 g
salt
-
210 g
water
-
10 g
unsalted butter at room temperature
-
20 g
fresh yeast
Tiger mix
-
20 g
Anco rice flour of breadcrumbs
-
40 g
water
-
2 g
fresh yeast
-
2 g
granulated sugar
-
2 g
groundnut oil
-
pinch of salt
Flour for 6 Cereal 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 blend is bursting with vitamins (A, B and E), minerals and fibre. A true flour of character based on wheat, rye, oats, corn, barley and spelt, supplemented with soy.
Preparation
-
Tiger mix
- Mix the breadcrumbs or rice flour with half of the (cold) water. Boil the rest of the water in a small saucepan. Pour the mix into the boiling water and let it boil for a while. Allow to cool. Now add the yeast, sugar and salt. Stir well to loosen. Allow to rise for 30 minutes. Just before using, add the oil and stir well.
-
Dough preparation
- Put the flour and sugar in a mixing bowl. Break the yeast and sprinkle over the flour. Now pour the milk into the flour and mix well. Add the salt. Once the ingredients are mixed and the dough begins to form, add the butter. Continue to knead it into a smooth dough. Roll the dough into a ball, cover with a kitchen towel and allow to rise for 30 minutes.
- Push the dough ball flat with your hand. Press the dough into a square and fold the corners over to the centre of the dough. Now turn it over so that the seam is at the bottom. Place your hands around the ball of dough and as you rotate your hand, push the sides down. Do not lift your hands; they must always remain in contact with the work surface. Now press the ball into an oblong shape.
- Grease the baking pan well with butter and place the dough in it. Cover with a kitchen towel and allow to rise for 20 minutes.
- Stir the air out of the tiger mix. Spread the mix over the top of the bread. Use a brush for this purpose. Allow the bread to rise, uncovered, for a good 40 minutes more.
- Preheat the oven to 200°C. Place the baking pan on an oven tray and slide into the oven. Bake for 35 to 40 minutes. Remove from oven. Allow to cool for a moment and remove the bread from the baking pan. Allow to cool completely on a wire rack.
Tip!
Door het tijgerpapje gaat het brood eerder kleuren. Haal het dus niet te snel uit de oven want anders heb je kans dat het brood niet volledig is uitgebakken.
