Dutch Crunch Bread aka Tiger Bread
Dutch Crunch Bread gets it’s name from the most amazingly crunchy crust that shatters with every bite. As the bread bakes, the crust splits into deeply browned striations, which is why it’s also known as Tiger Bread. Whatever you call it, it’s really something special.
Table of contents
Why this is a standout recipe
While doing recipe research in old Dutch cookbooks I kept coming across recipes for Tiger Bread (Tijgerbrood in Dutch) or Tiger Rolls (tijgerbolletjes).
Since I don’t remember having this kind of bread in The Netherlands, I asked the Dutch hubby if this is really a Dutch recipe (and not Pennsylvania “Dutch”, which is German). He assured me that it really is a Dutch recipe.
I add just a hint of whole wheat flour to the dough for an extra wheaty flavor and a slightly creamy color on the crumb.
The dough can be baked as a loaf or as individual rolls. You’ll find instructions for both in the process photos.
In the US Tiger Bread is called Dutch Crunch Bread and in the UK it’s known as Giraffe Bread. Whatever you call it, with it’s soft interior and crunchy top, it’s fabulous!
Ingredients
Ingredient Notes
- Whole wheat flour – A hint of whole wheat flour adds an interesting background flavor and nice crumb texture. You can use all AP flour or increase the wheat flour to up to half the flour in the recipe.
- All purpose flour – Medium protein AP flour has enough protein to form a strong gluten network in the dough so it rises nicely in the oven. But it also makes a more tender crumb than strong white bread flour.
- Whole milk – Milk tenderizes the bread and helps with browning.
- Butter/Sugar – Both are tenderizers and add flavor.
- Dry Yeast – I prefer instant yeast to rapid rise yeast for a slightly slower rise. A slower rise yields a better flavor.
- Rice flour – Rice flour is used to make the paste on the outside of the rolls. The paste dries quickly in the oven. As the dough rises the paste cracks into the characteristic tiger pattern.
Baking Science Tip
Why should you scald milk when making bread dough? Scalding alters a protein in the milk which can interfere with gluten development.
Process Photos
See the recipe card for detailed measurements and instructions.
Make the dough
- Mix all the ingredients to form the dough. It will start out quite shaggy and rough.
- Knead until the dough clings to the hook and clears the sides of the bowl. If kneading by hand, knead until the dough is silky and elastic.
- Set the dough aside to rise.
- The dough is ready when it has doubled in volume.
To form rolls (bolletjes)
- To make rolls, divide the dough into 8 equal pieces.
- Roll each piece of dough under your cupped hand to form a tight ball.
- Line the dough balls onto a parchment lined baking sheet.
- Set them aside to rise for 30 minutes.
- While the rolls are rising, make the rice paste in a small bowl. Set it aside for 20 minutes.
- Brush the rolls with the rice mixture. Set the rolls aside for another 20 minutes.
- Total rising time is about 50 minutes.
- Bake until the rolls are golden brown with a crackled surface.
- The rice flour paste dries quickly in the oven. As the dough continues rising the dried paste on the outside crackles and forms the “tiger” pattern on the rolls.
To make a loaf (brood)
- Form the dough into 1 large round loaf and set it on a parchment lined baking sheet.
- Set the loaf aside to rise. Meanwhile, make the rice flour paste.
- After 30 minutes brush the entire loaf with the rice paste and let it finish rising (total rise time about 1 hour).
- The loaf can be baked on the sheet pan or in a pre-heated Dutch oven.
Storage
Tiger Bread is best the day it’s made. It will keep at room temperature for a day. Rolls or bread freeze very well.
More Dutch Recipes
- Dutch Apple Tart
- Dutch Sugar Bread
- Dutch Speculaas Cookies
- Dutch Savory Pancake
- Dutch Stroop Waffels
- Dutch Boter Koek
- Dutch Filled Speculaas Cake
- Spekkoek (Thousand Layer Cake)
Looking to make a great submarine sandwich? You can make Homemade Hoagie Rolls!
If you love this recipe as much as I do, please consider giving it a 5-star review.
Dutch Crunch Bread Recpie
Ingredients
Bread Dough
- 8 oz whole milk (1 cup)
- ½ oz unsalted butter
- 4 oz warm water (½ cup)
- ½ oz granulated sugar (1 tablespoon)
- 2 ¼ teaspoons dry yeast
- 2 ½ oz wheat flour (½ cup, see note)
- 15 oz all purpose flour (3 cups)
- 1 ½ teaspoons table salt
Topping
- 3 oz rice flour (½ cup)
- 1 teaspoon dry yeast
- 1 ½ teaspoons granulated sugar
- ¼ teaspoon table salt
- 1 ½ teaspoons vegetable oil
- 3 oz warm water (⅓ cup)
Instructions
- Microwave 8 oz whole milk until scalding hot. Add ½ oz unsalted butter to the milk and stir until it melts. Set the milk aside to cool to about 100F.
- In a large mixing bowl or the bowl of a stand mixer, combine the scalded and cooled milk with 4 oz warm water, ½ oz granulated sugar, and 2 ¼ teaspoons dry yeast. Add 2 ½ oz wheat flour and 2 cups (10oz) of the all purpose flour and mix until it forms a thick batter. Cover the bowl and set it aside for 30-60 minutes.
- Switch to the dough hook. Add 1 ½ teaspoons table salt and the remaining flour. Knead on medium speed for 5 minutes. The dough should clear the sides of the bowl and cling to the dough hook. If mixing by hand, add as much flour as you can with a wooden spoon then knead the remaining flour. Knead by hand for 7-8 minutes until the dough is smooth and elastic.
- Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled in volume, about 1 hour. Line a half sheet pan with parchment paper or a silicone baking mat.
- Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Roll each piece of dough into a smooth ball and set on the prepared baking sheet. If you want to make a loaf briefly knead the dough then form into a large round ball. Set the loaf onto the parchment lined pan.
- Cover the baking sheet with a damp kitchen towel and set aside to rise for 30 minutes. Meanwhile, mix the topping (see note).
Topping
- Preheat the oven to 400 °F. If you want to bake the loaf in a Dutch oven preheat the pot in the oven.
- Whisk together 3 oz rice flour, 1 teaspoon dry yeast, 1 ½ teaspoons granulated sugar and ¼ teaspoon table salt. Add 1 ½ teaspoons vegetable oil to 3 oz warm water then add it to the dry ingredients. Whisk until combined. Set the topping aside for 20 minutes until bubbly.
- Brush the topping generously onto the the rolls or the loaf. Let the dough rise another 20 minutes. Bake until golden brown, about 20-25 minutes for rolls and about 40 minutes for a loaf.
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Hello Eileen, Your rolls look fabulous. I also love adding whole wheat flour to my breads and love the nutty flavour. It also adds some health quotient to it. I have never baked tiger bread before and your post motivates me to bake one.
Thanks! I like a little whole grain flour even in a “white” bread.
I want to make these n right now I just don’t want to wait but will have to. These bread are so beautiful I am in love.
Thanks!
I tried making this long before starting my blog, and mine didn’t turn out nearly as nice as yours! I’m going to have to try it again. Gorgeous.
Thanks, Karen. I’m a big fan of your breads. They always look so beautiful!
These rolls look so pretty. Such an interesting recipe. I got to try some for myself.
Thanks, Sowmya. They’re fun to make and to eat.
I love the look of these rolls. I cannot wait to make them. Thanks for sharing.
Thanks, Wendy. I really like this recipe.