Vegan, gluten free, Tiger Bread

Continuing with the all the bread making we’ve been working on over the last few weeks, i wanted a go at a Tiger loaf, they are quite a distinctive looking, and tasting, loaf with a sesame paste applied to the top of the loaf giving a slightly nutty flavour and an interesting cracked crust.

  
The recipe for the bread is very similar to our usual recipe, if you haven’t tried it it’s more like a thick cake batter than a dough, but I’m only using xanthan gum today, rather than guar and xanthan (I don’t have any guar gum!) also I’m not using soya lecithin (I don’t have any of that either) nevertheless this has turned out as a really good loaf, springy and moist and it slices well.

For the bread

2 pound loaf tin, oiled.

350g gluten free flour (I’m using Doves farm plain flour)

7g instant yeast

Half a teaspoon of salt

1.5 teaspoons xantham gum

1.5 teaspoons gluten free baking powder

A pinch of sugar

500ml warm water

For the sesame paste

20g rice flour

20g sesame seeds

10g oil

1g instant yeast

50ml warm water

Start by making the bread batter, add all the dry ingredients, mix well then add the water. I find it best to whisk the mixture together it gives a good smooth result.

Pour the batter into the oiled loaf tin and cover with cling film or a tea towel.

To make the paste, start by toasting the sesame seeds in a dry pan they only take 30 seconds or so to start to brown. In the cup of a small hand blender add all the ingredients for the paste and whizz together until fairly smooth. If you don’t have anything blender-y then crush the sesame seeds in a pestle and mortar then mix well with the other ingredients.

Peel back the cling film on the bread batter and slather the paste over the top of the loaf, recover and leave somewhere warm for about an hour to rise.

After 45 minutes get the oven pre-heating to 180 degrees centigrade.

After an hour place the loaf in the oven and bake for 45 minutes, to check the lag is done tap the bottom of the loaf when it comes out of the tin, it should sound hollow.

  
Place the loaf on a cooling tray, it’ll firm up slightly, don’t be tempted to try and slice it straight out of the oven, I know, patience isn’t easy.. But it’s worth it!

By A

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