Dutch Crunch Bread (Tijgerbrood) Recipe

Servings: 8 rolls or 2 loaves
Preparation Time: 20 minutes (plus rising time: 1.5–2 hours)
Baking Time: 25–30 minutes

Ingredients:

For the bread dough:

• 4 cups (500 g) bread flour or all-purpose flour
• 2 tsp salt
• 1 tbsp sugar
• 2 ¼ tsp (1 packet) active dry yeast
• 1 cup (240 ml) warm water (around 43°C/110°F)
• ⅓ cup (80 ml) warm milk
• 2 tbsp olive oil or melted butter

For the crunchy topping:

• ½ cup (60 g) rice flour (essential for the texture)
• 1 tbsp sugar
• ¼ tsp salt
• 2 tsp active dry yeast
• ⅓ cup (80 ml) warm water
• 1 tbsp sesame oil or vegetable oil

Instructions:

1. Prepare the dough:
   • In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
   • In a large mixing bowl, combine the flour and salt. Stir in the yeast mixture, warm milk, and olive oil. Mix until the dough starts to come together.
2. Knead the dough:
   • Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5–7 minutes.
   • Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
3. Shape the dough:
   • Punch down the risen dough and divide it into 8 equal pieces for rolls or shape into 2 loaves. Place the rolls or loaves onto a parchment-lined baking sheet. Cover lightly and let them rise again for about 30–45 minutes.
4. Make the topping:
   • In a medium bowl, whisk together the rice flour, sugar, salt, and yeast. Add the warm water and sesame oil, mixing until you have a thick paste (like the consistency of peanut butter). If it’s too thick, add a bit more water.
   • Let the topping sit for about 10 minutes to activate.
5. Apply the topping:
   • Preheat your oven to 200°C (400°F).
   • Once the dough has finished its second rise, gently spread a generous layer of the rice flour topping over each roll or loaf. Ensure full coverage for the signature crackle effect.
6. Bake:
   • Bake the rolls for 20–25 minutes or the loaves for 25–30 minutes, or until golden brown and the topping has crackled.
   • Cool on a wire rack for at least 10 minutes before serving.

Serve your Tijgerbrood:
Enjoy this crunchy, slightly sweet bread on its own, with butter, or as a base for sandwiches. Its unique texture is sure to impress!