lunch time dutch crunch

dutchcrunch2

dutchcrunch

Tuna, asparagus, tomato and cheese toasted sandwich. That was my favourite sandwich of choice when I lived on a tropical island covered in goannas, snakes and partying backpackers. Perhaps an odd choice for that point in my life, but it worked and I was hooked on them for quite a while. I had timed the toasting to just the right crunch, to get the cheese just so, and the taste just right. With a light tropical sweat on my brow, and evening party plans being made, that was my tropical island lunch.

Day old slightly stale cheap bakery bread topped with peanut butter. That was my lunch of choice when I first moved to Sydney. With barely any furniture in my newly leased flat, my fluffy white cat pushing against my feet for attention, my lunch time choice was the cheapest of the cheap. Certainly no crunch in this lunch. I was lucky to get the sandwich actually swallowed without at least two glasses of water.

These days, my lunch of choice is usually an open sandwich on something dark and grainy. Not for the rest of my family though. I made these dutch crunch rolls recently and they were declared a new lunch time favourite.

You can easily make them with any basic bread recipe, (commercial yeast or sourdough) and all you need to do is add a thick paste to the top before baking. Giving your lunch a little extra crunch.

dutchcrunch1

Dutch Crunch or Tiger Bread

Sourdough Bread

400g starter

750g flour (5 cups)

750mls water

2 tsp salt

Commercial Yeast Bread

see this post if you have never made bread before and think you might like to give it a crack. 

600g strong bakers flour

2 tsp dried yeast

400mls tepid water

 3 tbls olive oil

2 tsp salt

The Crunchy Paste

1/2 cup water
1 tablespoons sugar
1 teaspoon sesame seed oil
1/4 tsp salt
3/4 cup rice flour

Mix together to form a thick paste and add to half way though the last prove of your dough.  Bake as you normally do, (I do 230C with steam.)

This post submitted to the inspiring yeastspotting

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33 thoughts on “lunch time dutch crunch

  1. I had absolutely no idea that tiger bread could also be referred to as Dutch crunch. I’m Dutch, so that is music to my ears! As my dad used to say, ‘It ain’t much if it ain’t Dutch’. Gorgeous photo – pinning it now for future reference. I’m also a fan of the open sandwich, but we’ve moved onto soups for lunch now (this morning I cranked up the heater for the first time since last Winter). Your rolls look like the perfect soup accompaniment.

  2. i was looking at recipes for tiger bread only two days ago brydie because it’s been on my mind lately..i bet your children love those rolls..what lucky little duckies they are! x

  3. They are certainly so pretty indeed Brydie- and I bet it’s ever so much nicer than slightly stale white bread :)

  4. Hi Brydie, I gave this a go this morning and the dough is very sloppy. I put the 750 mls water but it’s more like glue. What have I done wrong – help!!!!

      • Gosh Jan, I’m so sorry the bread didn’t work out. The proportions can be different for several reasons, the starter being thicker/thinner and also the flour being different as well. Try it again and perhaps start with 600mls water and add it as necessary after that. So sorry!! (Although glad the tiger effect worked :-)

  5. I have just started to make bread again. At one time, I had a bread machine that I let do the mixing and first rise and then I would take it out and work it and let it rise for the last time. The bread was really good. I don’t know why I stopped. I even gave away the bread machine. Now I’m working from scratch and making bread a couple times a week. These look really good. I’ll have to give them a whirl. Thanks, Brydie.

    Hugs,
    Sharon

  6. I, too, had some sketchy meals when I was just starting out and like every other bit of my past, I’m here because of ‘em. I’ve not heard of Dutch Crunch nor Tiger Bread but I like a sandwich roll with a bit of a crunch to it. None that I bake — though few — do. Your recipe is definitely worth a try. Thanks for sharing.

  7. The thought of these with soup, as per Saskia’s comment, has me thinking it’s time to make these and a big ol’ bowl of thick soup.

    These rolls look great, reminds me of those baked Chinese buns with the custard inside; also most divine!

  8. I attempted a tiger bread and ended up with something akin to icing on my bread that didn’t crackle…I wasn’t all that enarmoured of my results and haven’t tried since! Your little rolls look gorgeous :). Are they sweet?

  9. got this one marked down to try Ive been looking for the perfect roll to bake and this looks like the one. Your rolls look lovely by the way.
    Quick question about the steam do you put a dish in the oven? I dont have a fanforced just a regulars landlord electric oven and the bread crust is not as chewy like when I bake it in the slowcooker.

    • Helen, you can put a dish in the oven. I prefer to use a water squirter to create the steam, just slipping the nozzle into the crack of the slightly ajar oven door, but the dish works just as well. For a chewier crust, you could try baking it for a little longer or a little hotter as well. Good luck with the rolls :-)

  10. I tried Tiger rolls from a well-known commercial bakery but didn’t think much of them, actually. Yours look much more interesting and tasty….shame I don’t bake! Can you send me some? ;) PS: Your fave tuna etc sandwich was also mine, but in a roll, with a touch of grain mustard. LOL.

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