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TIGER BREAD ( DUTCH CRUNCH BREAD)
Make delicious Tiger Bread following my easy recipe. This delicious bread has a soft crumb and an irresistibly crunchy mottled crust. I guarantee you will want to make my Tiger Bread recipe again and again!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs 15 mins
Total Time
3 hrs 5 mins
Servings: 1 small loaf
Calories: 1995 kcal
Course:
Bread
Cuisine:
European , Dutch
Ingredients
FOR THE DOUGH
- 3/4 cup + 2 tbsp (200ml) warm water (or lager beer)
- 4 tbsp (55g) unsalted butter , softened
- 2 tbsp sugar
- 2 tsp salt
- 1 ¼ tsp instant yeast (rapid rise yeast)
- 1 tsp Marmite or Vegemite (optional)
- 3 cups (360g) strong white bread flour
FOR THE PASTE
- 4 tbsp rice flour
- ¼ tsp Rapid Rise Yeast (instant yeast)
- 1 tbsp sugar
- ¼ tsp salt
- 1 tsp marmite or Vegemite (optional)
- 3 tbsp water or as needed
- ½ tbsp sesame oil
Instructions
PREPARE THE DOUGH
- Add warm water to a mixing bowl and stir in the sugar, salt, Marmite and butter. The butter will slowly melt in the water, making it easier to mix into the dough.
- Combine the bread flour and instant yeast then add it to the mixing bowl, mixing it in with a dough hook. Cover the bowl with a damp tea towel and rest for 15 minutes to allow the flour to absorb the water and hydrate.
- Knead the dough with oiled hands until it becomes elastic and smooth. I found the dough a dream to work with but if you prefer you can mix with with a stand or hand mixer instead of your hands.
- Cover the bowl with the damp cloth and leave it to rise for 60-90 minutes.
Cup of Yum
MAKE THE PASTE
- Prepare the paste while the dough is rising. Combine the rice flour, sugar, salt and yeast in small bowl. Stir in the water, Marmite and sesame oil until you have a spreadable paste. If it is too thick you add a little more water, if it is too thin you can stir in some extra rice flour.
SHAPE THE TIGER BREAD
- Deflate the dough and gently stretch it to a rectangular shape. Pick up one of the sides of the dough and fold it a third of the way over the rest of the dough. Fold the other edge over the top (this is called a letter fold).
- Roll the dough into a tight ball, flip over, seam side down, and shape into a round loaf (known as a “boule”). Use your hands to roll the loaf in your hands, slightly tucking the edges under as you go.
- Wet a piece of parchment paper and wring out. Use it to like a banneton or bowl then add the dough.
SECOND RISE
- Use a pastry brush to spread the paste over the surface of the bread. Leave to rise for 45 minutes to and hour.
BAKE THE BREAD
- Preheat the oven to 200°C / 400°F and place a Dutch Oven in the lower shelf. Allow the oven to come to temperature for at least 20 minutes.
- Use oven mitts to take the pot out of the oven and gently drop the bread in it. Cover and bake for 20 minutes.
- Take the lid off and bake for a further 10 minutes, to allow the bread to brown.
- Remove the bread from the Dutch oven and place it directly on the oven shelf for five minutes or until the underside sounds hollow when tapped.
COOL AND SLICE
- Cool the bread on a wire rack before slicing and sharing. Tiger Bread is especially delicious toasted and spread with butter. It also pairs well with cheese and even jam (which contrasts well with the savory crust). It's fantastic in sandwiches and a great all-rounder that the whole family will love.
Notes
- CAN I MAKE TIGER ROLLS USING THIS RECIPE?
- Absolutely! To make rolls you will need to divide the dough into eight pieces and roll each into a ball. Place the rolls on a baking mat or liner, spaced slightly apart.
- Brush the paste on the rolls and allow them to rise. Bake for about 25-30 minutes, or until the tops are beautifully browned and cracked and the underside sounds hollow when tapped.
Nutrition Information
Calories
1995kcal
(100%)
Carbohydrates
314g
(105%)
Protein
49g
(98%)
Fat
59g
(91%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
7g
Monounsaturated Fat
15g
Trans Fat
2g
Cholesterol
120mg
(40%)
Sodium
6017mg
(251%)
Potassium
653mg
(19%)
Fiber
10g
(40%)
Sugar
37g
(74%)
Vitamin A
1407IU
(28%)
Calcium
89mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1small loaf
Amount Per Serving
Calories 1995
% Daily Value*
Calories | 1995kcal | 100% |
Carbohydrates | 314g | 105% |
Protein | 49g | 98% |
Fat | 59g | 91% |
Saturated Fat | 31g | 155% |
Polyunsaturated Fat | 7g | 41% |
Monounsaturated Fat | 15g | 75% |
Trans Fat | 2g | 100% |
Cholesterol | 120mg | 40% |
Sodium | 6017mg | 251% |
Potassium | 653mg | 14% |
Fiber | 10g | 40% |
Sugar | 37g | 74% |
Vitamin A | 1407IU | 28% |
Calcium | 89mg | 9% |
Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.