Set the topping aside for 20 minutes until bubbly. Add the oil to the warm water then add it to the dry ingredients. Cover the baking sheet with a damp kitchen towel and set aside to rise for 30 minutes.Roll each piece of dough into a smooth ball and set on a parchment lined baking sheet Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Cover the bowl and set aside to rise until doubled in volume, about 1 hour. Transfer the dough to a lightly oiled bowl, turning once to coat.Knead by hand for 7-8 minutes until the dough is smooth and elasic. If mixing by hand, add as much flour as you can with a wooden spoon then knead the remaining flour.
The dough should clear the sides of the bowl and cling to the dough hook. Switch to the dough hook and add the remaining flour. Add the whole wheat flour and 2 cups of the all purpose flour and mix until it forms a thick batter. Mix water, milk, butter, sugar, salt and yeast.
Dutch crunch bread how to#
Watch the recipe video to see how to make Dutch Tiger Bread. The rolls are best the day they’re made, but also freeze very well.
Because this is a straight dough method, no starter used, it’s surprisingly easy to put together. If you like a slightly larger sandwich you can portion the dough into 6 instead of 8 pieces. But I wanted maximum crunchiness per bite, so I chose to make rolls. The rolls are the perfect size for a sandwich. The dough can be formed into a loaf if you prefer sliced bread to rolls. I find that just a little whole grain flour added to a “white” bread gives the bread an interesting background flavor and better crumb texture. I also added a bit of whole wheat flour to the recipe. I added a little more salt to enhance the flavor. I made a few changes to the recipe to make it my own. All the recipes I came across were very similar white bread-dough covered with a rice flour paste that crackles in the oven to form the super crunchy crust that gives this bread it’s name. Once he assured me that it really is a Dutch recipe, I knew this was the bread I would make for the #BreadBakers event.Īs the dough rises in the oven, the paste on the outside crackles, which forms the “tiger” crust on the rolls. Since I don’t remember having this kind of bread in Holland, I asked the hubby if this is really a Dutch recipe (and not Pennsylvania “Dutch”, which is German). As I was looking through Dutch cookbooks and websites for typical Dutch breads, I kept coming across recipes for Dutch Crunch Bread or Tiger Bread (Tijgerbrood in Dutch). To tell you the truth I’d never eaten Dutch Tiger Bread before I made this recipe. Since my husband is Dutch, and I know how much the Dutch love bread, I decided to go to Holland to find a great bread recipe, and this is a GREAT bread recipe! We were asked to choose a country, any country – preferably not our own – and bake a typical bread from that nation. Today the #BreadBakers are sharing our favorite “International” bread recipes. These are the crunchiest rolls I’ve ever eaten! Dutch Tiger Bread (tijgerbolletjes) is made from scratch with a little whole wheat flour and a topping that creates an amazing, super-crunchy crust.
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