Characterized with the classic mottled crunchy crust, soft and fluffy interiors with a slightly sweet note this Tiger Bread is simply impossible to resist. The post covers detailed step by step instruction on making the dutch crunch bread as well as the bread rolls, perfect for a beginner and expert baker alike!!
In a mixing bowl, add the salt, flour, sugar and yeast. Mix it gently and add oil. Finally add water and combine until everything comes together to a dough
Transfer to a lightly dusted work top and knead for about 15 to 18 mins until you get a smooth pliable dough.
To make it in a stand mixer: Add all the ingredients to the bowl and knead for 8 mins on med high speed.
Then transfer it to a lightly greased bowl, turn the dough once so that the dough is also coated with oil.
Step 2 - First Proofing
Cover with a tea towel and let it proof in a warm place for 1 hour.
If proofing in an Instant Pot: Grease the inner pot with some oil. Transfer the dough to it and turn the dough once to coat it with oil too. Choose the Yogurt Mode and set the time to 30 mins.
Step 3 - Shaping
Once proved, transfer the dough to your worktop. Lightly degas and divide the dough into 2 equal halves.
Working with one half at a time, roughly shape it into a rectangle.
Start forming a tight roll from one end and pressing firmly each time to seal the edges until you reach the very end.
Repeat the same with the other half and transfer both the loaves to a greased baking tray. Cover with a tea towel and allow second proofing of 20 mins.
Instead of shaping it into loaves you can also make 8 individual bread rolls instead. For that simply divide the dough into 8 equal halves, tuck the sides underneath and then using your thumb and fingers roll it tightly like we do for dinner rolls. And then follow the steps mentioned below.
Step 4 - Rice Flour Paste
In a separate mixing bowl, combine together the rice flour, yeast, sugar, salt, sesame oil and water to form a smooth paste.
After 20 mins of second proofing, generously apply a coat of the paste on top of the bread dough taking care not to deflate the gas.
Slightly oil a cling wrap and cover the bread dough now coated with the rice flour paste. Then top it with a tea towel and allow for further proofing of 20 mins.
The final proofing is 40 mins in total. After 20 mins apply the rice flour paste and allow to proof for the remaining time.
Step 5 - Baking
After a total time of 40 mins, bake the bread in a preheated oven of 400°F or 200°C for 30 to 35 mins.
If making into bread rolls, then bake at the same temperature for 25 mins.
Once baked, allow it to cool on the baking tray for 5 mins then cool on a wire rack completely before slicing and enjoying.
Video
Notes
Yield: This recipe would yield 2 plain bloomer type loaf of 19 cms each or 8 bread rolls.
Temperature: Use Warm Water to knead the dough. Too hot will kill the yeast and too cold will deactivate the yeast.
Shaping: Make tight rolls while shaping the bread dough to avoid air pockets in them once baked.
Coating: Coat the bread dough with the magic rice flour paste very gently as you do not want to deflate the gas in the risen bread dough.
Baking: Don't be afraid to bake the bread for a little additional of 3-4 mins to achieve the dark rusty golden brown colour.
Cooling: Always make it a point to cool the bread completely before slicing.
Substitutions:
Rice Flour: Any Gluten free flour like oat flour, almond flour or millet flour can be used.