Tiger-Bread-350x350

Tiger Leguminous Bread with California Raisins

Submitted by: Dominique Homo

This very trendy tiger bread is prepared from a blend of integral wheat flour and a variety of grains like quinoa, wild rice and millet and legumes as lentils, yellow and green split peas. The California raisins add a touch of sweetness which is perfect for a healthy breakfast or snack bread. Tiger breads are easy to recognize as they appear with a nice cracked aspect. This bread features a light curry topping.

FORMULA

PROCEDURE

Posted June 27, 2012 by Gary
This very trendy tiger bread is prepared from a blend of integral wheat flour and a variety of grains like quinoa, wild rice and millet and legumes as lentils, yellow and green split peas. The California raisins add a touch of sweetness which is perfect for a healthy breakfast or snack bread. Tiger breads are easy to recognize as they appear with a nice cracked aspect. This bread features a light curry topping.

  • Ready Time :
    0 min

Servings

Ingredients

    Directions

    Pre-Ferment

    • 4 hours before final mixing, mix the sponge ingredients until a cohesive dough is formed. Adjust yeast amount according to fermentation time.
    • Also 12 hours in advance, macerate 500g California Raisins in water. Let them soak for 10 minutes then drain the water. Cover and set aside.
    • Also 12 hours in advance, boil 250g of Leguminous (mix beans) in 1000g of water. After 2 minutes of boiling, turn off heat and let Leguminous set overnight. One hour before mixing, drain excess water.

    Final dough

    • Place flours, water, salt, curry powder and yeast in the bowl of a planetary mixer fitted with a dough hook. mix 2 minutes on low.
    • Add the sponge and mix for 3 minutes on medium.
    • Add the macerated raisins, drained leguminous and mix 2 minutes on low, then 1 minute on medium.
    • Let the dough ferment for 1 hour, with one fold after 30 minutes.
    • Divide into 340g pieces and slightly round. Let them rest for 20 minutes.

    Tiger Topping

    • During the resting time, prepare the Tiger Topping by mixing  200g Spelt flour, 300g water, 30g instant yeast, 4g salt and 6g curry powder.

    Shaping

    • Shape as a batard and place on baking paper.
    • Add the Tiger topping and sift white flout on top.

    Proofing

    • Proof for 45 minutes at room temperature.
    • Bake in a deck oven with steam at 450˚F to start, then 440˚F for about 28 minutes.

    * Leguminous: Different mixes of legumes can be used; green pea, lentil, red lentil, white bean, red bean and black-eyed bean. You can even add wild rice, quinoa and chia seeds to the mix.

    This recipe is found in the following categories:

    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.