But I wanted maximum crunchiness per bite, so I chose to make rolls. The rolls are the perfect size for a sandwich.
The dough can be formed into a loaf if you prefer sliced bread to rolls. I find that just a little whole grain flour added to a “white” bread gives the bread an interesting background flavor and better crumb texture. I also added a bit of whole wheat flour to the recipe. I added a little more salt to enhance the flavor. I made a few changes to the recipe to make it my own. All the recipes I came across were very similar white bread-dough covered with a rice flour paste that crackles in the oven to form the super crunchy crust that gives this bread it’s name. Once he assured me that it really is a Dutch recipe, I knew this was the bread I would make for the #BreadBakers event.Īs the dough rises in the oven, the paste on the outside crackles, which forms the “tiger” crust on the rolls. 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. 
Since my husband is Dutch, and I know how much the Dutch love bread, I decided to go to Holland to find a great bread recipe, and this is a GREAT bread recipe!
We were asked to choose a country, any country – preferably not our own – and bake a typical bread from that nation.
Today the #BreadBakers are sharing our favorite “International” bread recipes. 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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