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DUTCH CRUNCH BREAD NUTRITIONAL VALUE HOW TO
DUTCH CRUNCH BREAD NUTRITIONAL VALUE PRO
DUTCH CRUNCH BREAD NUTRITIONAL VALUE FREE

In the shaping step, instead of dividing the dough into 2 equal halves, divide it into 8 equal halves. Let it cool in the baking tray for 5 mins then transfer it to a wire rack to cool completely before slicing and enjoying. Step 5: BakingĪfter the final proofing, bake the loaves in a preheated oven of 200☌ for 30 to 35 mins until the top is crackled and nice golden brown in colour and the bottom of the bread sounds hollow (image 16).

Remember to grease the cling wrap or else the rice flour paste may stick to the tea towel and your crust won't have the beautiful texture. Grease a cling wrap with some oil and cover the bread dough with this and then a tea towel and allow it to proof for the remaining 20 mins. (images 15-17)Īpply this paste generously on top of the bread taking care not to deflate the bread dough (image 15). In a mixing bowl, combine together the rice flour, yeast, sugar, sesame oil, salt and water to form a smooth paste.

DUTCH CRUNCH BREAD NUTRITIONAL VALUE HOW TO

How to prepare the perfect crust topping? Step 4: Second ProofingĪt mid interval that is after 20 mins, we need to apply the rice flour paste on top to get the perfect crust. Place the loaves to proof for second proofing on slightly greased baking tray.Ĭover with a tea towel and allow it for Second and Final proofing. Then start rolling the dough from one end to form a torpedo shape aka long loaf shape. Once proofed, punch it slightly and tip it onto your work surface.

Or you can also choose to line the base with parchment paper as shown in the image above. Put the dough in it, turn it all around to coat with oil. I highly recommend you to check this post on Instant Pot Bread proofing for additional details.Īs for this recipe, grease the pot with some oil. Instant Pot proofing is the best hack ever. This would prevent it from drying while proofing.Ĭover with a cling wrap and allow it to proof for 1 hour. Turn the dough all around to coat it with oil too. Slightly grease the bowl in which you mixed the dough with some oil.

That indicates that the dough is moist and ready to be proofed. It is ready when you press your finger against it and it pulls back with some resistance.

DUTCH CRUNCH BREAD NUTRITIONAL VALUE PRO

Pro Tip: Knead your dough for 15 to 18 mins. Start kneading the dough until it is soft, pliable and elastic (image 7-9). In a mixing bowl, combine together salt, flour, sugar, yeast. Step by Step Instructions: Step 1: Prepare the Bread Dough If you do not find it you can use vegetable oil in its place.

Sesame Oil: Imparts a bold flavour to the paste.

Rice Flour: You would need Rice flour for the recipe and not Ground Rice because the later is coarse in texture and you want the final paste to be fine and smooth.

If you are using Active Dry Yeast make sure to activate it first by dissolving in some warm water and sugar before proceeding with the bread dough.

Yeast: I prefer using Instant Dry Yeast for all my bread recipes, simply because it does not need any kind of activation before proceeding with the recipe.

So while the bread expands, the rice flour paste on top dries, brakes at certain point and eventually crisps up giving the patterned look. Whereas, the white bread beneath is expanding in the heat of the oven.

DUTCH CRUNCH BREAD NUTRITIONAL VALUE FREE

Rice Flour being gluten free does not spread or expand while baking. The rice flour paste is made up of sesame oil, yeast, rice flour, sugar and salt. What makes it special is the rice flour paste applied on top of the dough before baking which dries and cracks while baking giving the bread its characteristic bold look and flavour. Why is it so good?īeing a bloomer bread loaf recipe, you really do not need any kind of baking pan and this recipe can also be adjusted to make tiger bread rolls if that is what you prefer (have included the instructions for those as well). Originated in Netherlands, also known as t ijgerbrood or tijgerbol (tiger roll), Tiger Bread is basically a soft and fluffy white bloomer bread loaf which has a distinct pattern baked on top owing to the rice flour paste which also gives the bread its flavour and crunch.