Tiger bread

Ingredients

For the dough

• 300 g wheat flour
• 100 g rice flour
• 1 teaspoon salt
• 2 teaspoons dry yeast
• 200 ml warm water
• 100 ml warm milk
• 1 tablespoon sugar

For the stripe paste

• 2 tablespoons wheat flour
• 1 tablespoon cocoa powder
• 3 tablespoons water

Step-by-step preparation

1. In a large bowl, mix the flours, salt and dry yeast.
2. Add the warm water, warm milk and sugar and mix until a soft dough forms.
3. Knead the dough for a few minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a kitchen towel and let it rise for 1 hour at room temperature, until doubled in size.
5. To make the stripe paste, mix the flour, cocoa powder and water in a small bowl until smooth.
6. Divide the dough into two equal pieces and shape each into a ball.
7. Add the stripe paste to one of the balls and mix until well incorporated. The dough should look marbled.
8. Divide both balls into three equal pieces and roll each into a long strand.
9. Lay the strands side by side, alternating striped and plain dough, and braid them.
10. Place the braid on a baking sheet lined with parchment paper.
11. Cover with a kitchen towel and let it rest for another 30 minutes.
12. Preheat the oven to 220 °C.
13. Once the braid has risen, brush it with a little water and bake in the preheated oven for 25–30 minutes, until golden and cooked through.
14. Let the tiger bread cool before serving.