Let rise for 15 minutes while you prepare the topping.Ĭombine all topping ingredients in a medium bowl and mix very well. Shape each into a ball (demonstrated here) and place on a parchment-lined baking sheet. Let rise for 1 hour, or until doubled in size.Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions. Place in a lightly greased by and cover with plastic wrap. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. Add remainging flour a tablespoon or two t a time until the dough pulls away from the sides of the bowl. Using the dough hook attachment, mix at medium speed unti the dough comes together. Add in vegetable oil, salt and about 2 cups of flour. Stir to dissolve and let sit for about 5 minutes. In the bowl of an electric mixer*, combine yeast, water, milk and sugar. Alternatively, you could use it to make some gluten-free crepes instead.Ģ 1/2 tsp active dry yeast (1 packet or 1/4 ounce)ġ cup warm milk (105-110F) (nonfat is fine)ģ/4 cup white rice flour (not sweet rice flour) The topping can be used on other types of bread, including as a topping for regular sandwich loaves, if you only want a little bit of the “crunch” per serving.īy the way, if you have leftover rice flour at the end of this, just go ahead and make another batch. The size also provides enough bread to not make the topping overwhelming. So, when I make the rolls at home, I like to make them big so that they make hearty, filling sandwiches.
Sandwiches are my favorite things to make with this type of bread and if I’m at a deli (only in the SF Bay area, the only places I’ve seen them) that sells them, I will always get it.
I didn’t stripe mine, which I suppose you could do by running a fork through the mixture before baking, but appearace doesn’t take anything away from the fantastically crunchy texture and the ever so slightly yeasty taste that complements so many sandwich fillings. Thanks to some of my commenters, we know that this bread is called Tijgerbrood, or “tigerbread” in Holland, named after its striped and textured appearence. On its own, the topping is pleasant, but when paired with some good bread, the contrast is amazing. The name comes from the distinct and unusual topping on the bread, which is made with rice flour, yeast and a little bit of oil, salt and sugar. Moving forward, I think I’ll stick to the regular bread recipe I’ve been tinkering with.I mentioned Dutch Crunch Bread on my list of five things to eat before you die. It wasn’t what I remember Dutch Crunch to be, so in my head, the bar is REALLY high. It did just about exactly what I was expecting. Using my newfound knowledge, I made an attempt. I took that recipe as the base, then learned about what makes Dutch Crunch just that – Dutch Crunch. I’ve been messing around with a bread recipe that I think is just about ready to share on RAISE. I dreamed of this bread for a reallllllyyyyy long time, and I thought for sure it would work out. Now, for the harsh reality: I didn’t like it.
Second, it’s gluten free, vegan, top 8 allergy free, paleo, and possibly AIP compatible. In the mean time, let’s talk about this Dutch Crunch Bread.
#DUTCH CRUNCH BREAD MODESTOO FREE#
If you haven’t seen it, check it out, and be sure to watch the FREE Easy Cooking Videos too. I know we’ve been quiet on the blog, but that’s only because we’ve been producing SO MUCH content for the new RAISE Membership website. Just here to share a little almost victory with you. Hey everyone! I hope you’re all having a great week.
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