Crackle Bread

Crackle Bread

Printable recipe card

Want to WOW! your friends? Than make this Crackle bread, with it's crunchy topping and a soft flavorful bread inside is a real show stopper. I know you will be making this bread over and over again.

Ingredients

Night before:

  • 1 cup bread flour
  • 1/2 cup stone ground whole wheat flour
  • 3/4 cup warm water
  • 1/4 teaspoon instant yeast

Day of:

  • 2 cups bread flour
  • 3/4 cup stone ground...
  • whole wheat flour
  • 2 cup finely chopped croissants
  • 1 1/4 cup lukewarm water
  • 2 teaspoon salt
  • 1 teaspoon instant yeast

Coating:

  • 1/3 cup warm water
  • 1 tablespoon sugar
  • 1/2 cup white rice flour
  • 4 teaspoon vegetable oil
  • 1/8 teaspoon of salt
  • 1/2 teaspoon instant yeast

Method

The night before combine all the "Night before" ingredients together; mix and cover with plastic wrap. Allow to sit in room temperature room overnight or 12 - 18 hours.

The next morning pour the "Night Before" mixture into a large bowl. Add the 1 1/4 cups of lukewarm water and mix till blended.

Pour in the whole wheat flour and the finely chopped croissants. Mix with a wooden spoon till all the flour and croissants are well mixed. Add in the salt and instant yeast.

Once everything is well mixed start to add the bread flour in. About 1/2 cup at a time.

When the dough becomes to hard to mix in the bowl, pour out onto a flat surface and continue to incorporate the rest of the flour. Knead the dough for about 8 - 10 minutes. Add a little oil to a clean bowl.

Place the dough into the bowl and turn over a few time to lightly coat all sides of the dough. Allow to rest for 1 to 1 1/2 hours or till double in bulk. Once the dough has rested till double; pour out onto a flat surface. Cut the dough into two equal parts

Roll each piece into a ball and place onto a piece of parchment paper. Allow to rise for an hour. About an half an hour before baking the bread, you can start the coating. In a small bowl combine the water, sugar, rice flour, salt, oil and instant yeast.

Mix with a wooden spoon till the paste is smooth. Cover with plastic wrap and allow to rest till double. Once the bread is ready to bake, spread the paste onto the outside of the loaves. Place into a preheated 380 degree oven for 35 - 40 minutes. Remove from the oven and cool on a wire rack.