Crackle Topped Bread

 Hi, this recipe is from Lorraine Pascale's 'Fast, Fresh and Easy Food'. It was supposed to be white loaf but I used half wholemeal bread flour and half plain flour. Additionally, my paste to go on top to make the tiger bread signature crackle wasn't working so I just left it off. It took a little longer to cook than stated but we just covered it in tin foil so the top didn't burn. Also, I left my bread to rise for an extra half an hour. {1hour in total} I served this with a beef stew and it was delicious to mop up the gravy. The bread was really nice and soft in the middle and it rose really nicely in the oven. Enjoy!

Dietary Info:
-Contains Gluten
-No Nuts
-Vegetarian
-Vegan
-Dairy-Free

Prep: 10mins
Proving: 30-45mins
Oven Time: 25mins
Makes: 1 loaf

Ingredients:
-400g strong white bread flour, plus extra for dusting {I used 225g}
-50g strong wholemeal bread flour {I used 225g}
-7g sachet of fast-action dried yeast
-2tsp salt
-275ml water
-A little sunflower oil (or spray)
Topping:
-25g rice flour
-1tsp caster sugar
-1/4tsp fast-action dried yeast
-pinch of salt
-1tsp vegetable oil
-1tbsp warm water

Method:
1: First, prepare the bread. Put the flours, yeast and salt into a large bowl (or food mixer) and give a quick mix to combine. Add 275ml of water, mixing all the time until everything comes together. Then, get your hands in and squidge it into a ball. Add a couple more tbsp water if it's too dry. Knead it on a floured worksurface for 10mins. (or 5mins if using  a food mixer). {I ended up doing about 30mins, by hand, as mine wasn't doing what it says in step 2, and then gave up}
2: To check to see if the dough has been kneaded enough, first make it into a ball with a taut top. Then, put your finger in the flour and prod the side of the dough to make an indent. If the dough springs back all the way, then it's really ready. If it only springs back a little, then knead it for a couple more minutes and try again.
3: Now flatten the bread out a little (to give a loaf roughly 5cm high and 12.5cm wide). Then, pull the edges into the middle, making a little parcel-type thing, and turn it over. This will give the dough a nice taut top. Cup the edges of the dough with your hands to shape it into a neat round shape and place on a baking sheet.
4: Oil some clingfilm and wrap it over the dough {I put some oil on a paper towel and wiped over the clingfilm with that.} Use several pieces if necessary so that it is completely covered, but not too tightly so there is room to rise. Put in a warm (but not too hot) place for 30-45mins or until it has increased in size by about 50%. {I put mine in the airing cupboard for an hour}
5: Preheat the oven to 200℃/180℃ fan/400℉/Gas 6 with the top shelf at the ready.
6: Next, prepare the topping. Mix the rice flour in a small bowl with the sugar, yeast and salt. Add the oil and warm water and stir until a thick-ish paste. Cover and set aside in a warm area until ready to use. {I just put in the airing cupboard with my dough}
7: To check that the dough is risen enough, remove the clingfilm, dip your finger in some flour and then dip it back into the size of the bread making a small indent. If the dough springs back halfway, it is ready.
8: Once the dough has sufficiently proved, use your hands to rub the topping paste all over the top and sides in a nice even layer. Then, put the dough in the oven for 25mins. {I didn't use my topping paste as it wasn't sticking and I cooked the bread for a bit longer}
9: The bread should be crackled on top; if not, pop it back in the oven until it starts to darken. If it is crackled, give the bread a tap underneath. It should sound hollow, but if it is not quite there yet, put it back in the oven for another 5mins or so. Once ready, remove it from the oven and allow to cool it a bit. This is best served with lashings of butter.