Delicious Dutch Tiger Bread Recipe for Home Bakers: 1 Minute to Transform Your Baking Skills

Tiger bread, called “tijgerbrood” in the Netherlands, is beloved for its soft crumb and distinctive crackled, golden crust. This delicious loaf gets its unique “tiger” appearance from a rice flour paste brushed onto the dough just before baking. As the bread rises in the oven, the paste dries and cracks, creating the signature mottled pattern. Whether you’re an experienced baker or just looking to impress at your next brunch, this easy-to-follow Dutch tiger bread recipe brings a taste of the Netherlands straight to your kitchen.

Ingredients for the Bread:

1. 500g bread flour
2. 10g salt
3. 7g instant yeast
4. 25g unsalted butter (softened)
5. 300ml lukewarm water
6. 15g sugar

For the Tiger Paste:

1. 60g rice flour
2. 5g sugar
3. 50ml warm water
4. 5ml vegetable oil
5. 1/8 tsp salt
6. 1/2 tsp active dry yeast

Instructions:

1. Make the Dough: Combine the bread flour, sugar, salt, and yeast in a large bowl. Add the softened butter and gradually add lukewarm water. Mix until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled (about 1–1.5 hours).
2. Shape the Loaf: Punch down the dough and shape it into a round or oval loaf. Place the loaf on a baking sheet lined with parchment, cover, and let rise 45–60 minutes until puffy.
3. Prepare the Tiger Paste: In a bowl, mix the rice flour, sugar, salt, yeast, oil, and warm water until a thick paste forms. After the final rise, gently brush this paste evenly over the surface of the dough.
4. Bake: Preheat your oven to 220°C (425°F). Bake the loaf for 25–30 minutes until deep golden and the crust is crackled. Cool before slicing and serving.

For home bakers, I’ve found that planning your ingredients and prep space ahead of time makes the process smoother and more enjoyable. Creating a dedicated baking zone not only streamlines your workflow but also elevates the overall experience. Personally, when I’m refreshing my baking nook or revamping a kitchen, I use online kitchen layout planner tools to optimize functionality—helping your bread (and you) rise to the occasion!

Tips 1:

For best results, make sure your tiger paste is thick enough to cling to the dough; if it’s too runny, add a bit more rice flour. Experiment with rolling the baked loaf in sesame seeds for a nutty twist or using different flour blends for the dough. Always cool your bread on a wire rack to preserve the crackling crust.

FAQ

Q: What makes tiger bread’s crust unique?

A: The signature mottled crust comes from a rice flour paste spread on the dough before baking, which dries and cracks as the bread bakes.

Q: Can I make tiger bread with gluten-free flour?

A: While the rice paste is naturally gluten-free, substituting gluten-free flour for the bread may alter texture and rising—experiment to find your preferred blend.

Q: Do I need a bread machine to make tiger bread?

A: No, tiger bread can be made by hand or with a stand mixer; a bread machine isn’t necessary.

Q: Why didn’t my crust crackle?

A: The paste may have been too thin or the loaf under-risen. Ensure your paste is thick and the dough is well-proofed.

Q: Can the tiger paste be flavored?

A: Absolutely! Try mixing in black pepper, sesame oil, or garlic powder for a unique twist to the classic tiger bread.