It’s that time of the month again…the Daring Bakers Challenge. This month it was tiger bread, or Dutch Crunch as it’s also known…though I has never come across that name before (I like learning random new things!)

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

In the UK we say ’tiger bread’…well most of us do, other than this one little girl who had other ideas!

(source) (I would have to agree that giraffe bread is indeed much more appropriate!)

I decided I would try a couple of options for my bread rolls, My favourite spelt flour rolls made in my Thermomix plus a gluten free version. Considering I’ve never attempting gluten free bread before…was a DB challenge really the right time to start? Well the result was definitely edible but very dense and not very ‘bread like’. I will have some further attempts and post a winning recipe at a later date. So for now, below you have the spelt option, but of course you could use any soft topped roll/loaf recipe you like and simply add the tiger bread paste prior to baking.

The tiger bread topping it certainly something I’ll be experimenting further with, I was even wondering whether these flatbreads would accommodate a topping even though they are grilled and not baked…curious now! I also wondering whether the topping could be sweetened and used in a semi-sweet tea bread form.

The second half of the challenge was to make a sandwich from the bread. My filing consists of spinach leaves and a ‘dip’ which I often also use for my sandwiches (though these days it’s rare that I have an actual sandwich so this was quite a novelty). I love a creamy spread but don’t want to resort to fakes vegan cheezes or butters if I can help it.. This is a lentil and peanut dip, the recipe for this specific dip is not yet up on the blog, but for a similar filling option check out this dip . I love how versatile dips can be…sandwich fillings, pasta sauces…er ok, well that are probably tons more ways to use them too!

Back to the tiger bread topping. I loved the fact that this was such a simple recipe and easy method, and it is naturally gluten free made with ingredients I typically have in my baking boxes anyway. I did a little research and read a few comments from others in the forum and decided to opt for a sesame paste with a little molasses and marmite for extra colour and kick. It made the bread super tasty!

My lentil and root vegetable dip (or sandwich filling).

Recipe: Easy rolls

(made in the Thermomix, kneading times etc may need adaptation without)

280g cold water.
1 tsp sugar
2 tsp dried yeast
1 tps salt
520g wholemeal or white spelt flour

Method:

Add the water, sugar and yeast to the TM and heat sp2 for 90 seconds. Add the salt and spelt flour and knead for 4 minutes on the dough setting.

Leave in the TM bowl for the dough the rise for approx. 1 hour. (Allow the dough to roughly double in size).

Remove from the bowl and shape into rolls. Place on a parchment lined baking tray and leave to rise for another hour. Before baking at 200C for 10-15 minutes until golden (keep a close eye to check for colour).

Recipe: Dutch Crunch topping

(note- begin preparing the bread topping 20 mins before the end of the final bread rising period)

6 tbs rice flour (white or brown non-glutinous)
65ml warm water
1 ½ tsp sesame oil
½ tsp molasses
½ tsp marmite
1 ½ tsp dried yeast

Method:

Add all the ingredient s to a small bowl and mix well together to form a smooth paste. Allow to stand for 15 minutes, paste onto the top of the bread rolls/loaf…thickly spread for large cracks and thinly spread for small subtle cracks.

Bake the rolls immediately.

(note- some suggest leaving the bread with the topping to sit for 10 mintues prior to baking but others say there is no need for this. I didn’t wait)