Dutch crunch is one of many names (tiger bread, giraffe bread, or mottled bread) given to the bread made with a distinct mottled topping, which is made with rice flour, yeast, oil, salt, sugar and water. Mine actually has more resemblance to a tortoise. The crust tastes slightly sweet and crunchy. It’s best beaten the day they were baked or the crust will lose its crunchiness and become soft. These bread rolls go great with soup or salad.
If you brush the paste on the dough before the final proofing stage, the mottling is greater and brushing it on just right before baking results in a more even coating. The paste is fermented by the yeast, and it grows while the dough grows. But because the rice flour has very little gluten to hold it together, it spreads apart and then gelatinizes and caramelizes when the bread is baked. Besides rice flour, other low-gluten flours, like semolina flour, potato starch could be the ideal alternatives.
Dutch Crunchy Whole Wheat Breadinspired by
Baking with Passion by Dan Lepard, Richard Whittington
©Baking with Passion Page 61
The Bread Baker's Apprentice by Peter Reinhart
©The Bread Baker's Apprentice Page 264
- Combine together rye flour and water in a small pot until the mixture is well blended and lump free. Cook the mixture over the medium heat, frequently stirring, until it has turned into a thick paste and the thermometer reads about 65C/150F. It takes about 2-3 minutes. Cool the mixture to the room temperature and cover with a plastic wrap while you prepare other ingredients.
- In the pan of your bread machine, pour in prepared rye paste, milk, egg, olive oil, sugar, salt, bread flour, ground whole wheat, and the yeast. Program the bread machine to dough cycle.
- Mix up the ingredients of topping until well-combined and smooth about 35 minutes before the end of the dough cycle. Cover and let rise in a warm place until bubbly and doubled in volume.
- After the machine has beeped to indicate the dough cycle is done, scrape the dough out onto a lightly floured work surface and press it down to flatten. Divide the dough into 4 portions of 70 grams and 3 portions of 240 grams.
- Shape each portion of dough into a round. Place 3 portions of 240 grams dough balls in a standard loaf pan and 4 portions of 70 grams dough balls on a parchment paper lined baking sheet.
- Stir the coating and spread the mixture evenly over the top of each bread. Let rise, uncovered, 45 minutes, until loaf rises level with the top of the pan and the rolls are doubled in size.
- Preheat the oven to 190C/375F. Place the bread in the oven and bake 20 minutes for the bread rolls, 35 minutes for the loaf, until they are beautifully golden brown and crisp.