Dutch crunch bread is a category of bread with mottled crust that was originated in Netherlands. It is popular in parts of America as well. The bread is generally baked using sesame oil for its distinct aroma and a crusty exterior using rice flour paste prior to baking. Due to this pattern it is also popularly known as â€˜Tijgerbrood or Tijgerbolâ€™ meaning tiger roll and Giraffe bread. The rice flour paste forms a crunchy and light crust with the soft bread inside making it an ideal option for sandwiches. This bread is baked using whole wheat flour. Enjoy this crunchy yet soft bread with butter, jam or make sandwiches of your choice.
Best Sellers on Amazon
Yield / Serves
2 Â½ cups Whole wheat flour
1 tbsp Caster sugar
1 tsp Salt
1 Â½ tsp Instant Yeast
1 tbsp Sesame Oil / Melted butter
1 Â¼ cup Warm milk
Â½ cup + 5 tsp Rice flour
1 tsp Instant yeast
Â¾ tsp Caster sugar
Â¼ tsp Salt
1 tbsp Sesame Oil / Neutral flavored oil
Â½ cup Warm water
Sieve the whole wheat flour and set aside in a large mixing bowl.
Add sugar, salt and yeast to the flour.
Mix and add sesame oil or melted butter.
Pour the warm milk gently and mix roughly to make dough.
Transfer the dough on to a clean working surface and knead it for 8 Ã¢â¬â 10 minutes until the dough turns smooth and elastic.
Make a ball out of the dough and place the dough in a well greased bowl.
Place the bowl in a warm place for the dough to rise and double in volume. It takes 1 ½ to 2 hours depending upon the temperature.
Once the dough has risen, punch it gently and knead for 2 minutes.
Divide the dough into 7 equal parts and make a ball out of each piece.
Place the balls on a baking tray aligned with parchment sheet.
Cover the baking tray and allow the rolls for a second rise approximately 20 to 30 minutes.
Meanwhile prepare the rice paste.
Take a bowl and mix all the ingredients to form a paste. The paste should neither be too thin nor too thick.
Cover this mixture and rest it for 20 minutes until it turns frothy.
Baking the rolls:
Gently mix the frothy rice paste again.
Once the rolls on the baking tray are puffed up, apply a thick layer of the rice paste using a brush on each roll for the pattern to form.
Rest the rolls for another 10 minutes.
Preheat the oven at 160c.
Bake the rolls at 160c for 25 Ã¢â¬â 30 minutes or until the top is golden brown and has a cracked top.
Remove the rolls and place on a cooling rack to cool for few minutes.
Serve them warm with butter or jam / Slice into half and make your favorite sandwich.
How useful was this post?
Click on a star to rate it!
Rated 4.3 based on 3 votes
Be the first to rate this post.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
Browse by Served As
Browse Recipes By