Tiger Bread Recipe, Oh my!

Tiger bread, also known as giraffe bread is a traditional Dutch bread with a crackled crust. The crust is achieved through a rice flour paste that is brushed on the bread during the second proof. Traditionally made with whole wheat flour, regular all-purpose flour can also be used. I supplemented my dough with a bit of rye flour, which added a nice flavor. The total time needed to prepare this recipe will vary based on how long proofing takes but expect to spend an afternoon making this recipe.

Dough Notes

Tiger bread is a relatively simple dough recipe. That being said, this is an enriched dough so proofing times may take longer than listed in the recipe so keep that in mind when making this recipe. Combine all of the wet ingredients and the yeast and then mix in the flour. Whether you use whole wheat flour, all-purpose, rye, or a mix is entirely up to you. Mix the dough until smooth and elastic and it clings to the dough hook. Transfer the dough to an oiled bowl and turn over once so that the dough is coated. Cover the top of the bowl with cling film and leave to proof for around one hour, or until doubled in size.

After the dough has doubled, turn out onto a lightly floured work surface. The dough can be shaped into a loaf or rolls. I chose to make rolls since I wanted something for the pulled pork I was making. I also find shaping rolls to be easier than a loaf of bread, but to each their own. For shaping the rolls, divide the dough into eight equal pieces. Using the palm of your hand press the dough into your work surface and work the dough in a circular motion using your fingers to keep the dough from getting away. I like to think of my hand like a claw shaping the roll. Repeat for the other seven pieces of dough and place on a lined baking tray to proof for another hour, or until doubled in size.

Rice Paste Notes

As soon as the rolls start proofing, begin preparing the rice flour paste. This paste is what goes on top of the rolls that gives them their signature crackled top. Combine all of the dry ingredients together and mix in the water and oil. Leave to sit for around 20 minutes or until nice and bubbly. The mixture when it is first mixed will be smooth and a bit runny but it will firm up as the yeast starts to activate.

Final Notes

Once the mixture is nice and bubbly, generously brush the paste on top of the rolls and proof for another 20 minutes or so. This will bring the total time for the second proof to around 45 minutes. The rolls should be roughly doubled in size at this point. Once the rolls are ready, bake at 400 degrees Fahrenheit for 20-25 minutes or until golden brown. Cut in and enjoy! They’re delicious on their own or with some pulled pork and homemade pickled red onions.