Tiger Bread (Dutch Crunch Bread)
, Published Oct 20, 2023
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Make delicious Tiger Bread following my easy recipe. This delicious bread has a soft crumb and an irresistibly crunchy mottled crust. I guarantee you will want to make my Tiger Bread recipe again and again!
Post may contain affiliate links. For more information, check my disclosure
WHAT IS TIGER BREAD
Gotta love a bread that has such an intriguing name! Tiger bread originated in the Netherlands where it is known as tijgerbrood (tiger bread)or tijgerbol (tiger roll). The name comes from the bread’s characteristic crust which is mottled and patterned. You will also find it as Dutch Crunch Bread.
HOW IS THE PATTERN CREATED ON THE CRUST?
The pattern resembles leopard skin more than tiger skin to my eyes, and indeed in the UK you can also find it as Giraffe bread!
The pattern on the crust is created by a rice flour paste which is painted on the loaf prior to baking. The bread expands when it rises whereas the gluten-free rice paste cracks giving the bread its unique look and fantastic flavor.
TIGER BREAD INGREDIENTS
You need just everyday ingredients to make the dough for Tiger bread. The rice paste is a little more complex, so let me walk you through it.
THE BREAD DOUGH
The dough is made up of water, butter, sugar, salt, yeast and bread flour. I like to add a little Marmite too, as it adds such a nice savory depth to the tenderly soft crumb.
THE RICE PASTE
The paste uses rice flour, yeast, sugar, salt, Marmite, water and sesame oil. If you are not a Marmite fan you might be tempted to leave it out but I think it works incredibly well here (and I am not a Marmite lover). The sesame oil adds a lovely toasty, nutty flavor that makes the crust so impossible to resist!
HOW TO MAKE TIGER BREAD
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
PREPARE THE DOUGH
Add warm water to a mixing bowl and stir in the sugar, salt, Marmite (if using) and butter. The butter will slowly melt in the water, making it easier to mix into the dough. Allow the water to cool until it is just tepid before adding the flour and yeast.
Combine the bread flour and instant yeast then add it to the mixing bowl, mixing it in with a dough hook. Cover the bowl with a damp tea towel and rest for 15 minutes to allow the flour to absorb the water and hydrate.
Knead the dough with oiled hands until it becomes elastic and smooth. I found the dough a dream to work with but if you prefer you can mix with with a stand or hand mixer instead of your hands.
Cover the bowl with the damp cloth and leave it to rise for 60-90 minutes.
MAKE THE PASTE
Prepare the paste while the dough is rising. Combine the rice flour, sugar, salt and yeast in small bowl. Stir in the water, Marmite and sesame oil until you have a spreadable paste. If it is too thick you add a little more water, if it is too thin you can stir in some extra rice flour.
SHAPE THE TIGER BREAD
Deflate the dough and gently stretch it to a rectangular shape. Pick up one of the sides of the dough and fold it a third of the way over the rest of the dough. Fold the other edge over the top (this is called a letter fold).
Roll the dough into a tight ball, flip over, seam side down, and shape into a round loaf (known as a “boule”). Use your hands to roll the loaf in your hands, slightly tucking the edges under as you go.
Wet a piece of parchment paper and wring out. Use it to like a banneton or bowl then add the dough.
SECOND RISE
Use a pastry brush to spread the paste over the surface of the bread. Leave to rise for 45 minutes to and hour.
BAKE THE BREAD
Preheat the oven to 200°C / 400°F and place a Dutch Oven in the lower shelf. Allow the oven to come to temperature for at least 20 minutes.
Use oven mitts to take the pot out of the oven and gently drop the bread in it. Cover and bake for 20 minutes. Take the lid off and bake for a further 10 minutes, to allow the bread to brown.
Remove the bread from the Dutch oven and place it directly on the oven shelf for five minutes or until the underside sounds hollow when tapped. If you check the bread with an instant read thermometer it should register 180–190°F (82–88°C).
COOL AND SLICE
Cool the bread on a wire rack before slicing and sharing. Tiger Bread is especially delicious toasted and spread with butter. It also pairs well with cheese and even jam (which contrasts well with the savory crust). It’s fantastic in sandwiches and a great all-rounder that the whole family will love.
CAN I MAKE TIGER ROLLS USING THIS RECIPE?
Absolutely! To make rolls you will need to divide the dough into eight pieces and roll each into a ball. Place the rolls on a baking mat or liner, spaced slightly apart.
Brush the paste on the rolls and allow them to rise. Bake for about 25 minutes, or until the tops are beautifully browned and cracked and the underside sounds hollow when tapped.
DO I REALLY NEED TO USE MARMITE?
I hear you, I don’t love Marmite either… But it adds an excellent flavor to Tiger bread so I would say don’t skip it. You can also use vegemite or malt extract instead. The Tiger bread will not taste of Marmite, but it will have a unique aroma and savory flavor if you use it.
STORING AND FREEZING
Tiger bread disappears within hours of baking in our house… But it also keeps well in a bread bag for a few days and it can be frozen, sliced, for up to a month. You can pop the frozen slices directly into the toaster before serving. YUM!
YOU WILL ALSO LIKE…
HAVE YOU MADE MY TIGER BREAD RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
TIGER BREAD ( DUTCH CRUNCH BREAD)
Video
Ingredients
FOR THE DOUGH
- ¾ cup + 2 tbsp (200ml) warm water (or lager beer)
- 4 tbsp (55g) unsalted butter , softened
- 2 tbsp sugar
- 2 tsp salt
- 1 ¼ tsp instant yeast (rapid rise yeast)
- 1 tsp Marmite or Vegemite (optional)
- 3 cups (360g) strong white bread flour
FOR THE PASTE
- 4 tbsp rice flour
- ¼ tsp rapid rise yeast (instant yeast)
- 1 tbsp sugar
- ¼ tsp salt
- 1 tsp Marmite or Vegemite (optional)
- 3 tbsp water or as needed
- ½ tbsp sesame oil
Instructions
PREPARE THE DOUGH
- Add warm water to a mixing bowl and stir in the sugar, salt, Marmite and butter. The butter will slowly melt in the water, making it easier to mix into the dough.3/4 cup + 2 tbsp (200ml) warm water , 4 tbsp (55g) unsalted butter, 2 tbsp sugar, 2 tsp salt, 1 tsp Marmite or Vegemite
- Combine the bread flour and instant yeast then add it to the mixing bowl, mixing it in with a dough hook. Cover the bowl with a damp tea towel and rest for 15 minutes to allow the flour to absorb the water and hydrate.3 cups (360g) strong white bread flour, 1 ¼ tsp instant yeast
- Knead the dough with oiled hands until it becomes elastic and smooth. I found the dough a dream to work with but if you prefer you can mix with with a stand or hand mixer instead of your hands.
- Cover the bowl with the damp cloth and leave it to rise for 60-90 minutes.
MAKE THE PASTE
- Prepare the paste while the dough is rising. Combine the rice flour, sugar, salt and yeast in small bowl. Stir in the water, Marmite and sesame oil until you have a spreadable paste. If it is too thick you add a little more water, if it is too thin you can stir in some extra rice flour.4 tbsp rice flour
SHAPE THE TIGER BREAD
- Deflate the dough and gently stretch it to a rectangular shape. Pick up one of the sides of the dough and fold it a third of the way over the rest of the dough. Fold the other edge over the top (this is called a letter fold).¼ tsp rapid rise yeast, 1 tbsp sugar, ¼ tsp salt, 1 tsp Marmite , 3 tbsp water, ½ tbsp sesame oil
- Roll the dough into a tight ball, flip over, seam side down, and shape into a round loaf (known as a “boule”). Use your hands to roll the loaf in your hands, slightly tucking the edges under as you go.
- Wet a piece of parchment paper and wring out. Use it to like a banneton or bowl then add the dough.
SECOND RISE
- Use a pastry brush to spread the paste over the surface of the bread. Leave to rise for 45 minutes to and hour.
BAKE THE BREAD
- Preheat the oven to 200°C / 400°F and place a Dutch Oven in the lower shelf. Allow the oven to come to temperature for at least 20 minutes.
- Use oven mitts to take the pot out of the oven and gently drop the bread in it. Cover and bake for 20 minutes.
- Take the lid off and bake for a further 10 minutes, to allow the bread to brown.
- Remove the bread from the Dutch oven and place it directly on the oven shelf for five minutes or until the underside sounds hollow when tapped.
COOL AND SLICE
- Cool the bread on a wire rack before slicing and sharing. Tiger Bread is especially delicious toasted and spread with butter. It also pairs well with cheese and even jam (which contrasts well with the savory crust). It’s fantastic in sandwiches and a great all-rounder that the whole family will love.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Very nice bread I recommend this recipe 😋
Thanks so much for your comment Daniel 🙂