Australian bread like the one in the restaurant: make it without mystery

Prepare the famous Australian bread at home, with a soft texture, crunchy crust and sweet flavour. Easy recipe with no secrets

Homemade Australian bread recipe with a soft texture, slightly crunchy crust and slightly sweet flavour

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 04:00 + cooling time

Intermission: 2:45

TOOLS

EQUIPMENT

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

PRE-FERMENT Ingredients:

– 7 g of dry yeast (or 3 times that amount for fresh yeast)

– 14 g of cane sugar

-60 ml of water

AUSTRALIAN BREAD ingredients – DOUGH:

– 240 g of wheat flour

– 120 g of wholemeal flour

– 120 g oat flour (or rye flour)

– 10 g of cocoa powder

– 5 g of salt

– 30 g of cane sugar

– 60 ml sugar cane honey (molasses or sugar cane molasses)

– 240 ml of water or just enough to clarify the point

– 50 g of unsalted butter at room temperature

Ingredients TO FINISH

– corn flour to taste, for dusting

PREPARATION:

1. Separate all ingredients and utensils for the recipe.
2. With this recipe you get two loaves of about 250 g each for 4 portions.
3. Prepare the baking sheets and sprinkle them with corn flour.

PREPARATION:

PRE-FERMENTATION:

1. In a small bowl, add:
   • Dry (or fresh) organic yeast in the quantities indicated
   • Cane sugar (amount indicated in the pre-ferment)
   • Water (see quantities in the ingredients)
2. Mix well and leave to rest for 10 minutes, until foam forms on the surface.
3. 👉 Tip: If it doesn’t foam, the yeast may be inactive and should be replaced.

INITIAL MIXTURE:

1. In a large bowl, mix:
   • Wheat flour
   • Wholemeal flour
   • Oat flour (or rye flour)
   • Cocoa powder
   • Salt
   • Remaining brown sugar.
2. Make a hole in the center and add:
   • The preference already activated
   • Sugar cane molasses
   • The rest of the water little by little.
3. Mix well so that all the ingredients are integrated.
4. Finally add the butter until creamy.
5. Mix again until a smooth, slightly sticky but firm dough forms.
6. 👉 Tip: If the dough is too dry, add small quantities of water (1 tablespoon at a time).

KNEAD:

In hand:

1. Transfer the dough to a lightly floured surface.
2. Knead with back and forth movements for 10-12 minutes or until the ideal point is reached.
3. Do not add more flour to the dough to prevent it from drying out.

In the mixer:

1. Low speed (speed 1-2): Beat the dough for about 3-4 minutes to mix the ingredients well.
2. Medium Speed ​​(Speed ​​3-4): Increase the speed to medium and knead for another 8-10 minutes or until the ideal point is reached.

After kneading, check the ideal point:

1. The dough should be homogeneous, with an elastic, soft and slightly sticky consistency.
2. Do the icing test: when you roll out a piece of dough, it should form a thin membrane without tearing easily.

FIRST FERMENTATION:

1. Place the dough in an oiled bowl.
2. Cover with a damp cloth or cling film.
3. Leave it to rest in a warm place for 1h to 1h30, or until it doubles in volume.
4. 👉 Tip: If it’s cold, put the dough in the oven with the light on.

CYLINDRICAL MODELING:

1. Transfer the dough to a lightly floured surface.
2. Roll out the dough gently, forming a rectangle about 1.5 cm thick. Do not overstretch to avoid tearing the aerial structures.
3. Fold 2/3 of the dough on itself and then fold the remaining third, as if you were closing a letter.
4. Turn the dough over seam side down.
5. Gently roll out the dough onto the floured surface, stretching it out lightly but without pinching it.
6. Close the ends well and round them gently.
7. Place the dough on the prepared baking sheet sprinkled with cornmeal.

SECOND FERMENTATION:

1. Cover with a damp cloth.
2. Let rest for 30-45 minutes, or until about 30% risen.
3. To check if the dough is ready, insert your finger and press lightly. If the dough springs back leaving a slight mark, it is ready.

FOR ROAST:

1. Preheat the oven to 200°C.
2. Optionally, place a baking tray with hot water on the base of the oven (to create steam).
   • With water: crispier crust.
   • Without water: softer crust.
3. Bake for 30 to 35 minutes or until the bread is golden brown and makes a hollow sound when tapped on the base.
4. In the last 15 minutes, remove the water if you want an even firmer crust.
5. Remove the bread from the oven, turn it off and let it cool on a wire rack for at least 15 minutes before slicing it.

FINALIZATION AND ASSEMBLY:

1. Serve the Australian bread sliced ​​with butter, jam or soft cheese.
2. Ideal to accompany soups or roast meats.
3. Use a very sharp blade for precise cuts.
4. Store bread in a paper bag for up to 3 days. Wrap and freeze for up to 1 month.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.