Sara and Erica of Baking JDs were our March 2012 Daring Baker Hostesses! Sara and 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!
Having grown up in the San Francisco Bay Area, I never realized that Dutch Crunch bread was a local phenomenon. The recipe originates in the Netherlands, where it’s called “Tiger” Bread, but no one is quite sure how or when it came to the Bay Area.
Dutch Crunch bread or rolls are usually made with white flour, so I don’t usually buy them. We’re big sprouted whole grain bread fans so I tweaked the recipe a little by adding some white whole wheat flour. White whole wheat flour is a King Arthur product that has all the fiber and nutrition of whole wheat flour but is lighter in flavor and color. I felt it was a good substitution because it’s got the nutrition of whole grain flour but it wouldn’t change the style of the rolls too much. I also added some nine grain cereal. I buy this product in the bulk department of my store but I think you can get a similar product from Bob’s Red Mill in a package.
You can see all the little cereal grains in the finished dough. They add even more nutrition to the bread, but I was surprised that they didn’t add that much to the texture to the finished rolls. For those of you that prefer smooth textured breads, it’s a win win.
After the dough has risen for an hour you divide it into six pieces. and make the Dutch Crunch topping.
This signature topping is made with yeast, rice flour, water, and a little sugar, oil and salt. I never would have guessed that there was yeast in the topping, but it never occurred to me how that “crunch” was made.
The consistency should be thick enough so that when you spread it on top of the rolls, it doesn’t roll off.
You bake the rolls for 30 minutes and they develop that signature crunchy top.
They make great sandwich rolls. We also used them as veggie burger buns and then I made a batch of my Mock Egg Salad....my favorite sandwich.
Dutch Crunch Rolls
Adapted from a recipe by Rose Levy Beranbaum’s the Bread Bible
Makes 6 rolls- Use organic ingredients whenever possible
For the Bread:
1 packet active dry yeast
1/4 cup warm water (105° -110°F)
1 cup warm rice milk (105° -110°F)
1 1/2 tablespoons sugar
2 tablespoons sunflower or safflower oil (plus additional for oiling the bowl)
1 1/2 teaspoons salt
2 cups unbleached white flour
1 1/4 (or more) cups white whole wheat flour
1/4 cup 7 or 9 grain cereal
In the bowl of an electric mixer, combine the yeast, water, milk and sugar.
Stir to dissolve the the yeast and let sit for 5 minutes (the mixture should start to foam and smell yeasty)
Add the 9 grain cereal, oil, salt and the unbleached white flour.
Using the dough hook attachment, mix at medium speed until the dough comes together.
Add the white whole wheat flour 1/4 cup at a time until the dough pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead for 4 minutes until it’s smooth and elastic.
Wash and dry your bowl and oil it lightly.
Place the dough in the greased bowl and cover with a towel and let rise in a warm place for an hour.
(the dough should double in size)
Turn the dough out onto a lightly floured surface and divide it into 6 equal pieces.
Shape each piece into a ball and place on a parchment lined baking sheet. (try not to handle too much)
Cover the dough with a towel and let it rest while you make the topping.
Preheat your oven to 380°.
For the topping:
1 packet active dry yeast
1/2 cup warm water (105° -110°F)
1 tablespoon sugar
1 tablespoon sunflower or safflower oil
1/4 teaspoon salt
3/4 cup brown rice flour (or you can use white rice flour but not glutinous or sweet rice flour)
Combine all the ingredients in a bowl and beat with a whisk to combine.
The consistency should be stiff like icing but spreadable. Add more water or rice flour if necessary.
Let the topping stand for 15 minutes
Coat the top of each roll with a thick layer of topping. ( I used a pastry brush to do this)
You shouldn’t have any topping left over.
Put the rolls into the oven and bake for 30 minutes.
Allow them to cool completely on a wire rack before eating.