Knead by hand for 7-8 minutes until the dough is smooth and elasic. If mixing by hand, add as much flour as you can with a wooden spoon then knead the remaining flour. The dough should clear the sides of the bowl and cling to the dough hook. Switch to the dough hook and add the remaining flour. Add the whole wheat flour and 2 cups of the all purpose flour and mix until it forms a thick batter.
#Sunset magazine dutch crunch bread how to#
Watch the recipe video to see how to make Dutch Tiger Bread.
I added a hint of whole wheat flour for an interesting background flavor and better crumb texture.As the dough rises in the oven, the paste on the outside crackles, which forms the “tiger” crust on the rolls.
He assured me that it really is a Dutch recipe.
Since I don’t remember having this kind of bread in Holland, I asked the hubby if this is really a Dutch recipe (and not Pennsylvania “Dutch”, which is German). As I was looking through Dutch cookbooks and websites for typical Dutch breads, I kept coming across recipes for Dutch Crunch Bread or Tiger Bread (Tijgerbrood in Dutch). To tell you the truth I’d never eaten Dutch Tiger Bread before I made this recipe. These are the crunchiest rolls I’ve ever eaten! Dutch Tiger Bread (tijgerbolletjes) is made from scratch with a little whole wheat flour and a topping that creates an amazing, super-crunchy crust.
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