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Tiger Bread

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Bread (214)      Coconut Oil (11)      Spelt Flour (2)      Tiger Bread (1)      Wheatgerm (1)     


tiger bread


Tiger Bread originates from the Netherlands and is so called because of its distinct mottled crust. To make the crust, a paste is spread over the dough before baking. As the bread rises in the oven, the paste cracks.



tiger bread


Traditionally Tiger Bread paste is made from rice flour and sesame seed oil, but as I never use sesame seed oil for anything else I figured there was not a lot of point wasting money on an ingredient that would only be used once. Some people substitute sesame seed oil with vegetable oils, such as rapeseed, but for this recipe I decided to use coconut oil. I have also used a range of different grained flours to give it greater depth of flavour.

The bread produces a gorgeous smell in the oven and a lovely crunchy crust.

Preparation Time: 2 hours
Cooking Time: 40 minutes
Makes: 1 Loaf

Ingredients
150g white bread flour
150g wholemeal bread flour
140g brown rice flour
100g spelt flour
100g wheatgerm
4tbsp almond milk
400ml water
tsp salt
12g fast action yeast
1 tbsp coconut oil

Method



tiger bread


Mix together the white and wholemeal bread flour, spelt flour, wheatgerm, and 100g brown rice flour.
Add the salt, 7g yeast, and gradually pour in the water to form the dough.



tiger bread


Knead for ten minutes and then prove for about an hour.
Pre-heat oven to 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas.



tiger bread, rice paste


Mix 40g rice flour with 5g yeast, almond milk, and melted coconut oil to form a paste.



tiger bread, rice paste


Spread the paste over the surface of the bread dough.



tiger bread, rice paste


Bake in the oven.



Categories
#Bread
#Tiger Bread
#Coconut oil
#Spelt Flour
#Wheatgerm
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