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

Sponge Final Dough Total Formula
Metric/g Metric/g  Metric/g Bakers %
Artisan Bread Flour 500 250 750 75.00
Spelt Flour 250  250  25.00
Water 300 360  660  66.00
Salt 10 18  28  2.80
Curry Powder 8  8  0.80
Instant Yeast  3 5  8  0.80
Drained Legumicous  500  500  50.00
Macerated California Raisins 550  550  55.00
Sponge 813
Totals 813 2754  2754  275.00

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.

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