Dutch Crunchy Whole Wheat Bread

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http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com


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 Bread

inspired by

Baking Bites
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
BreadDutch Crunchy
  • 20 g Rye flour
  • 100 g Water
  • 185 g Milk
  • 1 Egg
  • 50 g Olive oil
  • 50 g Sugar
  • 7 g Salt
  • 285 g Bread flour
  • 280 g Whole wheat, ground
  • 7 g Instant dried yeast
  • 100 ml Water, lukewarm
  • 3 g Instant dried yeast
  • 100 g Rice flour
  • 15 ml Corn oil
  • 30 g Caster sugar
  • 1/4 tsp Salt
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

103 comments:

ping 4/3/12 07:00

Hi Angie! What a beautiful mottled top! So sad that the "crunch" doesn't keep. Do you think I could freeze the dough and then spread on the rice flour topping when I need it later, as in during defrost/rising?

[Reply]
Reem | Simply Reem 4/3/12 07:25

This looks wonderful!!!
I love the cracks on the surface...
I can understand that this bread loses its crunch rapidly but this is so good I doubt there will be any leftover!!!!

[Reply]
Munatycooking 4/3/12 08:59

Hi Angie, the cracks gives this bread a giant cookie look, that's amazing. Another recipe of bread on my "Have to try list". Thanks for sharing :)

[Reply]
Rosa's Yummy Yums 4/3/12 11:09

Those rolls look so beautiful and tempting! I love their pretty crack and gorgeous crust.

Cheers,

Rosa

[Reply]
Beth 4/3/12 11:40

One of the things I love about reading other people's blogs is finding out about new food. This is the first I've heard of Dutch Crunchy bread, and the crunchy top sounds wonderful!

[Reply]
Sam @ My Carolina Kitchen 4/3/12 12:40

I can't get over how pretty the tops of these are Angie. They could be in a window of a fancy French boulangerie.
Sam

[Reply]
Part Time House Wife 4/3/12 13:21

Yum! looks so comforting! BUzzed Ya

[Reply]
anne 4/3/12 13:30

These looks delicious ! The mottled top looks very attractive ! Love that bowl and plate by the way ! ;D

[Reply]
Rachana 4/3/12 13:32

These rolls look so crunchy and gorgeous.

[Reply]
Becki's Whole Life 4/3/12 13:37

Love these rolls - I love to have a little bit of crunch to my bread so these sound wonderful. They look pretty too with the crackles on top!

[Reply]
Belinda @zomppa 4/3/12 13:46

To dip this into that soup would be marvelous!!

[Reply]
Ilke 4/3/12 13:57

Looks very appetizing, love the cracks on top. It must go well with soups as well when you dip into a bowl of hot soup!
I love your proverbs at the end of your posts, by the way :)

[Reply]
Rita 4/3/12 13:59

Picture peefect! thanks for you visit
Rita

[Reply]
Jeannie 4/3/12 14:53

The surface does look crunchy and yummy! Reminds me of the Mexican coffee buns that is so popular here.

[Reply]
lena 4/3/12 15:12

another interesting bread..glad to know something new today!

[Reply]
Faith 4/3/12 15:22

Around here we call this "marco polo bread" -- love it! Yours looks perfect!

[Reply]
Angie's Recipes 4/3/12 15:31

@ping
Part of yeast might die (might not)while freezing.
I would prefer to freeze them after freshly baked (or just until 80% done) then reheat them whenever I need.

[Reply]
EliFla 4/3/12 16:08

I don't know why I can't see pics, anyway reading recipe it must be very good!! Have a great Sunday, hugs, Flavia

[Reply]
tasteofbeirut 4/3/12 16:52

Interesting technique! I did notice that when I make cookies with rice flour they come out very crunchy!

[Reply]
Elisabeth 4/3/12 17:40

Such a beautiful combination of flours for this amazing crunchy and delicious bread. Love the cracked tops, and the recipe is so unusual, for sure a keeper. Bookmarking it:DDD

[Reply]
Amanda @ Thinly Sliced Cucumber 4/3/12 18:26

Another amazing bread recipe! I am always inspired by your wonderful baked goods. Crunchy topped bread is my favorite so this one is high up on my "to make" list.

[Reply]
Jen 4/3/12 19:23

The buns look wonderful and make me a bit homesick because it is really difficult in Calgary to find good buns. Thanks for sharing!

[Reply]
Tina 4/3/12 20:21

I have never had this bread, but obviously I have been missing out. Nice to find a tasty bread recipe from the Dutch! The appearance of these tell me they are crunchy on the outside and fluffy on the inside-just the way I like bread buns. Thanks for sharing this one!

[Reply]
Carol @ Always Thyme to Cook 4/3/12 21:00

They look excellent, especially next to the soup :)

[Reply]
Lenia 4/3/12 21:27

They look so tempting!Have a great week,dear!

[Reply]
Miriam 4/3/12 22:38

Delicious! I love your breads :), Miriam@Meatless Meals For Meat Eaters

[Reply]
lisa is cooking 4/3/12 23:22

I love the look of the crust! What a fun bread to bake.

[Reply]
tania 5/3/12 02:27

thanks for the explanation Angie, I wondered how it became "tigered". Love your work!!

[Reply]
Yelena 5/3/12 02:47

Looks very good!! I am planing to bake this bread-)

[Reply]
Torviewtoronto 5/3/12 03:32

lovely biscuit and soup I haven't made like this

[Reply]
OysterCulture 5/3/12 03:45

I've not seen this before, but it sounds just delicious and especially with that soup.

[Reply]
noobcook 5/3/12 04:20

the mottling looks perfect and it looks so lovely with the soup.

[Reply]
Words Of Deliciousness 5/3/12 05:04

This bread looks perfectly yummy. Your photos are so lovely.

[Reply]
Jella 5/3/12 06:17

oh great! ya , i think soup is the best partner of it.
i really need to try it now hihi. thank you.

[Reply]
peachkins 5/3/12 08:49

It looks so perfect with that creamy bowl of soup!

[Reply]
Fimère 5/3/12 09:28

ils sont parfaits, j'aime beaucoup
bonne journée

[Reply]
Marcellina 5/3/12 12:32

Yum! Your Dutch Crunch Bread looks delicious! I didn't realise that the topping cracks because of the low gluten rice flour! How interesting.

[Reply]
Janine 5/3/12 13:13

i know it as tiger bread and glad i finally have a recipe to try with! your cracks look beautiful!

[Reply]
Carolyn 5/3/12 13:51

I don't really miss bread anymore but those look so good, I almost do!

[Reply]
Carolyn 5/3/12 13:51

I don't really miss bread anymore but those look so good, I almost do!

[Reply]
Eva kitcheninspirations.wordpress.com 5/3/12 15:08

What an interesting recipe Angie; I'm finding more and more people who are gluten intolerant, so this could be a perfect substitute to traditional bread.

[Reply]
Barbara 5/3/12 15:15

At first glance, I thought they were macaroons! What a fun bread, Angie. Love the cracks on top and they'd be perfect with your soup...delicious for sopping up all the leftovers in the bowl!

[Reply]
Sharmilee! :) 5/3/12 16:30

Wow looks perfect....lovely cracks too

[Reply]
Georgia | The Comfort of Cooking 5/3/12 17:15

What a beautiful whole wheat bread, Angie! You are so talented. It turned out perfectly soft and golden brown. Lovely job!

[Reply]
Cheap Ethnic Eatz 5/3/12 18:59

Very cool look and added texture to this bread. I made something similar with a mexican breakfast bread a while back.

[Reply]
SavoringTime in the Kitchen 5/3/12 19:21

I love that beautiful 'crackled' top on your rolls, Angie! They do look like the perfect addition to a bowl of soup.

[Reply]
Michael Toa 5/3/12 19:43

The bread looks fantastic. Tiger bread is currently called giraffe bread in one of the the supermarkets in the UK, when one kid suggested it :)
Doesn't matter about the name for me as long as it's good like this one.

[Reply]
Suzi 5/3/12 20:19

Hey Angie, this bread looks prefect. I like the different flours that you included and it has a nice crispy outide. Do you think it would work without the addition of egg since yeast is already used? Thanks and have a wonderful day.

[Reply]
Cucina49 5/3/12 20:20

What great-looking rolls! I'm sure these are great with soup or made into little sandwiches.

[Reply]
Deelicious Sweets 5/3/12 20:41

These look and sound awesome! I love bread, rolls, baguettes, you name it!

[Reply]
Sally @ sally's baking addiction 5/3/12 21:52

yum! this bread looks incredibly delicious. i love crusty, crunchy bread :)

[Reply]
Peggy 5/3/12 22:46

This bread looks great!

[Reply]
JasmyneTea 6/3/12 00:11

I always wondered why they called this tiger bread, it looks nothing like a tiger! Lol. It's still delicious though, I'm impressed that you made it yourself!

[Reply]
Von 6/3/12 00:48

At first, I thought these were cookies! Haha…. They look beautiful though :) It’s funny how many things a mottled topping can resemble ;)

[Reply]
vianney 6/3/12 03:09

the tops are stunning, great job angie another wonderful recipe!

[Reply]
Anh 6/3/12 03:32

YOu always have the best bread around! These rolls look marvellous!

[Reply]
kankana 6/3/12 03:53

The rolls look lovely and those cracks on top looks great! I bet it would taste awsm with soup.

[Reply]
Choc Chip Uru 6/3/12 06:42

What beautiful crunchy cookies - a perfect little snack on the run :D
Your recipes are always so wonderful!

Cheers
Choc Chip Uru

[Reply]
Kiri W. 6/3/12 12:09

These look fantastic! I always miss a good, crunchy, thick crust on bread in the United States (I grew u in Germany), and this recipe looks like the perfect remedy. Beautiful!

[Reply]
Lizzy 6/3/12 12:33

Oh, these look great with their crackled tops! Congrats on the Top 9 today, my friend!!!

[Reply]
Joanne 6/3/12 14:11

I love those crackles on the top! These look delicious!

[Reply]
Tiffany 6/3/12 14:20

It's freezing here in DC... I would love this bread with a big bowl of soup! :D

[Reply]
Tricia @ saving room for dessert 6/3/12 14:25

Angie this is another great and interesting post! I love your breads and this sounds fascinating. The top is perfect. Yum!!!!!

[Reply]
Biren @ Roti n Rice 6/3/12 15:32

You make some of the best breads. This looks wonderful! I may have to substitute the wheat gluten and rye flour to make it gluten-free.

[Reply]
Lyndsey 6/3/12 15:35

I have not seen these before. I like the idea of the crunch!

[Reply]
Hornsfan 6/3/12 16:25

These are so cute, I love the variety of names and they sounds delightfully tasty!

[Reply]
Daisy@Nevertoosweet 6/3/12 16:45

I like my bread crunchy :) This is great ~ and perfect paired with some soup hehe

[Reply]
Angie's Recipes 6/3/12 21:02

@Suzi

Yes, I think egg could be substituted with some fruit puree.

[Reply]
Lilly 6/3/12 23:03

I was wondering what this “Dutch crunch bread” is, but when you mentioned tiger bread I knew. I love the tiger bread because of the crunchy top! And these will not keep the next day either.

I can’t believe you made your own tiger bread!

[Reply]
Juliana 6/3/12 23:14

Beautiful rolls Angie, I especially like the crunchy layer...so pretty!
Hope you are having a great week :)

[Reply]
Reeni 7/3/12 01:51

I never heard of this bread before Angie! Funny comparing it to a turtle shell - it does look like one. And they sound delicious! I love crunchy bread.

[Reply]
Raina 7/3/12 02:36

I have never seen these rolls before. They look absolutely delicious:)

[Reply]
beti 7/3/12 03:38

I really love bread! this whole wheat bread looks amazing and I would love to try it

[Reply]
Loveforfood 7/3/12 04:23

I'm basically drooling at my desk looking at all your amazing food pictures!

[Reply]
Devaki 7/3/12 04:54

The mottling on the crust is superb Angie but then again you know how much I admire your bread baking skills. You rock!

chow :) Devaki @ weavethousandflavors

[Reply]
Lana 7/3/12 06:02

I love nothing more than a slice of crusty bread! Just looking at those loaves makes me hungry, and I already baked bread today:)
Lovely recipe and lovely photos, as usual:)

[Reply]
Lisa H. 7/3/12 06:04

send me some of your gorgeous rolls please :D

[Reply]
♥LOVE2COOK MALAYSIA♥ 7/3/12 07:28

Send me some too dear! How you been? ;)

[Reply]
Jade 7/3/12 09:59

wow!
you always amaze me with your work. very impressive looks so good!

[Reply]
My Little Space 7/3/12 11:40

Angie, the top crust looks super awesome. They look like those mexican bread too, called Pan dulce!
Hope you're having a great day. How's the weather there? Good?
Cheers
Kristy

[Reply]
Lavender and Lime (http://tandysinclair.com) 7/3/12 15:10

this is a new one for me, and something I should add to my ever growing to do list :)

[Reply]
Lite Home Bake 7/3/12 15:10

Love the rustic look, especially the one with the bowl of soup, yummy! Reminds me of Hong Kong's polo buns.

[Reply]
Viviane Bauquet Farre 7/3/12 15:17

Yum, Angie! - nothing beats sandwiches made on fresh baked rolls! Your versatility in the kitchen is proven once again!

[Reply]
Cathy at Wives with Knives 7/3/12 15:48

I have been baking more bread recently and will put this on my list of recipes to try. I love that cracked, crunchy crust. I bet it makes delicious sandwiches.

[Reply]
Cheah 7/3/12 17:18

I like the mottled top, so cute. Good partner with a hot soup.

[Reply]
Amanda 7/3/12 23:18

never heard of the dutch crunchy before! thanks for the insight!

[Reply]
Kiran @ KiranTarun.com 8/3/12 00:01

Never heard of dutch crunchy whole wheat bread before, but that looks divine :)

[Reply]
Kai ruchi 8/3/12 00:30

Completely in love with these whole wheat bread. Especially the mottled top looks perfect!

[Reply]
Natasha Price 8/3/12 02:40

The texture of this bread sounds wonderful, so nice with a bowl of hot soup!

[Reply]
Kate 8/3/12 09:48

i like those bread, i think its perfect also in coffee for breakfast and midnight.

[Reply]
Katerina 8/3/12 15:53

I love their crunchy top! Perfect match with the soup!

[Reply]
Javelin Warrior 9/3/12 15:51

These look incredible - love the texture and the cracked tops and I never would have guessed they were made with whole wheat and rye flour... Very lovely and I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), so please let me know if you have any objections. It's a pleasure following your food…

[Reply]
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. 9/3/12 23:45

Angie, what a great success - these buns look simply gorgeous! (almost like a crinkle cookie version of bread :)).

[Reply]
Kathy 10/3/12 16:34

These look not only delicious but so pretty! I saw a recipe for these a few years ago, and wanted to give it a try then....now may be the right time!

[Reply]
Priscilla @ShesCookin 12/3/12 00:25

I love the sweet taste and extra crunch that the wash gives this kind of bread/rolls! I'm sure your bread tastes as good as it looks :)

[Reply]
Cinnamon and Thyme 13/3/12 21:49

I was never good at making bread, hahah....Yours look fantastic ;)!

[Reply]
Baker Street 15/3/12 06:55

Great success I say! These look absolutely perfect.

[Reply]
Tanantha 15/3/12 18:28

this looks so good! Thanks for the recipe as I was looking for great whole wheat bread recipe.

[Reply]
Jenn 16/3/12 14:25

Oh, Angie, these look amazing! They almost look like little cookies!

[Reply]
Magic of Spice 20/3/12 21:14

Wow Angie, these look perfect...straight from a bakery window!

[Reply]
Simply Life 21/3/12 01:43

oooh this bread this just perfect! wish I could grab a piece!

[Reply]


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