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Let rise, uncovered, 45 minutes, until loaf rises level with the top of the pan and the rolls are doubled in size. It originated in the Netherlands where it is also known as Dutch Crunch. Sainsbury’s have their own version which was renamed Giraffe Bread back in 2011 after a little girl wrote in to say it looked more like a giraffe. Stir the coating and spread the mixture evenly over the top of each bread. Tiger bread is a glorious white bread with a crunchy top which looks, depending on the supermarket, like tiger stripes.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. Shape each portion of dough into a round.Divide the dough into 4 portions of 70 grams and 3 portions of 240 grams. 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.Cover and let rise in a warm place until bubbly and doubled in volume. Mix up the ingredients of topping until well-combined and smooth about 35 minutes before the end of the dough cycle.Program the bread machine to dough cycle. 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.Cool the mixture to the room temperature and cover with a plastic wrap while you prepare other ingredients. Cook the mixture over the medium heat, frequently stirring, until it has turned into a thick paste and the thermometer reads about 65C/150F. Combine together rye flour and water in a small pot until the mixture is well blended and lump free.The Bread Baker's Apprentice by Peter Reinhart Dutch Crunchy Whole Wheat Breadinspired byīaking with Passion by Dan Lepard, Richard Whittington Besides rice flour, other low-gluten flours, like semolina flour, potato starch could be the ideal alternatives. 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. The paste is fermented by the yeast, and it grows while the dough grows. 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. These bread rolls go great with soup or salad. It’s best beaten the day they were baked or the crust will lose its crunchiness and become soft. The crust tastes slightly sweet and crunchy. The 4 medium loaves will get baked 30-32 minutes. The 8 tiger rolls get baked for about 25 minutes. The 16 smaller tiger rolls get baked for 18-20 minutes. Mine actually has more resemblance to a tortoise. Once the bread starts to turn brown you want to cook it for about 5 more minutes to ensure the tops get nicely browned, but make sure they aren’t burning. 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.