At the age of seven during school recess, I opened up my lunchbox and there it was. Fried rice. And everyone else had white bread with devon, Vegemite or jam sandwiches. I tried to shut it closed again quickly but my friend saw or perhaps it was the aroma of something “different” and she leaned over curiously.
“What is it?” she said sensing something different.
“Um nothing” I said closing the lid quickly. But the smell of nutty sesame oil, sweet and smokey char siu bbq pork, spring onions and egg pervaded our small patch of the concrete school ground.
I lifted the lid . Other kids gathered around and peered at it curiously like it was a museum specimen. I could have been carrying a dinosaur egg and been less conspicuous.
“But what IS it?” someone asked and they breathed in the smell.
“I’ll swap you for this Vegemite sandwich” one boy said. As it turns out I don’t really like Vegemite but then other offers came around and when someone offered me their devon and tomato sauce sandwich I eagerly swapped. You see I’ve always had high falutin’ tastes 
Call it a 180 degree shift but I have come to love things that are a little different and nowadays unless the white bread sandwich has devon and tomato sauce on it or is served at high tea, I probably wouldn’t go for it. I’d much rather go for something crazily conspicuous like this bread. As soon as I saw this Dutch Crackle bread come up in the Daring Baker’s challenge this month I knew that I wanted to make it. Dutch crackle bread aka tiger bread or giraffe bread (renamed at one supermarket at the suggestion of an observant child that thought that the pattern looked more giraffe than tiger), it is a spectacular looking loaf with a crunchy crackle crust on top.
The crackling effect is achieved easily, by covering the bread with a paste and you can do this to any bread dough adding just 20 minutes to your regular bread recipe. The crackle paste made out of rice flour, water, yeast, oil, sesame oil, sugar and salt. As the bread proves and the crust expands from the yeast, the distinctive pattern is made and this is furthered by baking. The sesame oil gives this bread a distinctive taste and it is wonderfully addictive. The recipe called for us to allow them to cool completely but I couldn’t resist and buttered one and ate it warm from the oven. I’ve since made a few batches of it (being as addictive as it is) and I found the best results from the crackle are in the recipe below. As long as you put a thick amount of crust and allow the bread to prove for a second time with paste on top, you can be sure to get a lovely crackly pattern.
So tell me Dear Reader, what did your parents give you for lunch at school? And what is your favourite bread type?
Blog-checking lines: 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.
Dutch Crackle Bread (aka Tiger or Giraffe Bread)
Soft White Roll
Servings: Makes six small rolls and one large roll or two large rolls or loaves
Ingredients
- 1 tablespoon (1 packet) (15 ml) (7 gm/ ¼ oz) active dry yeast
- ¼ cup (60 ml) warm water (105-110º F) (41-43°C) (No need to use a thermometer – it should feel between lukewarm and hot to the touch).
- 1 cup (240 ml) warm milk (105-110º F) (41-43°C) (you can also use nonfat and 2%)
- 1½ tablespoons (22½ ml) (20 gm/ ⅔ oz) sugar
- 2 tablespoons (30 ml) vegetable oil (plus a very small amount of olive or vegetable oil for greasing bowl during rising)
- 1½ teaspoons (7½ ml) (9 gm/⅓ oz) salt
- Up to 4 cups (960 ml) (600 gm/21oz) all purpose flour (I used between 2-3 cups of flour)
Crackle topping recipe follows below
Directions:
1. In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes (the mixture should start to bubble or foam a bit and smell yeasty).
2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together.
3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl.
4. Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
5. Place in a very lightly greased bowl and cover with plastic wrap. Set timer for 45 minutes, or until the dough has doubled in size. Meanwhile mix together the Dutch crunch topping (see recipe below). It should only take 5 minutes to mix together and then allow it to rise for 15 minutes. You want the bread and the topping to be ready at the same time.
6. Once the dough has risen and the Dutch crunch topping has also risen you are ready to shape the bread. Turn out the bread dough onto a lightly floured surface and divide it into the shapes that you want (a dough scraper works well). I made a large round roll and six smaller rolls. Place on a parchment-lined baking sheet (try not to handle the dough too much at this point). I would recommend putting the six rolls on one baking tray and the large round loaf on a separate tray as the topping drips down and they will attach to each other once baked.
With the topping on it (too close, I’d recommend putting them on two baking trays)
7. Immediately coat the top of each roll or loaf with the already prepared and risen Dutch crunch topping – I stirred this first but it puffs up quite quickly and the puffy topping stays put on top of the roll better. Allow the bread with topping to stand, uncovered, at room temperature for 30 minutes – you will see the crackling already taking place by the time they go into the oven. Meanwhile preheat your oven to moderately hot 380ºF/190°C/gas mark. When the second prove is complete, bake for 25-30 minutes until well browned. Let cool on wire rack before serving.
Dutch Crunch Topping
Ingredients
- 1 tablespoon (1 packets) (15 ml) (7.5 gm/4 oz) active dry yeast
- 1/2 cup (120 ml) warm water (105-115º F) (41-46°C)
- 1 tablespoon (15 ml) (15 gm/1/2 oz) sugar
- 1 tablespoon (15 ml) vegetable oil
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 3/4 cup (180 ml) (120 gm/ 4/1/4 oz) rice flour (white or brown; NOT sweet or glutinous rice flour, increase by 1 cup or more for home-made rice flour)
Directions:
1. Combine all ingredients in a large bowl and beat with a whisk; beat well to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
After 15 minutes
2. Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.
After allowing the bread and topping to rest for 15 minutes
3. Let stand, uncovered, for any additional time your recipe recommends (30 minutes for this bread). You can also place the rolls directly into the oven after applying the topping.
After allowing the bread and topping to rest for 30 minutes – cracks are more prominent
4. When baking, place pans on a rack in the centre of the oven and bake your bread as you ordinarily would. The Dutch Crunch topping should crack and turn a nice golden-brown colour. If you have any leftover crunch topping, you can bake that too, it’s delicious!
Stuck together but crackled!
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97 Comments | Add your own
A very interesting recipe! Your crackle breads look so tempting. Well done.
Cheers,
Rosa
i’ve always wondered how this bread was made – it looks delicious.
You bread looks yummy (and yes I never go for the regular white bread anymore)
My parents didn’t give me lunch at school since I have been to boarding school and during our early years we’d eat the regular food but at our later years we have learned to tip the cook so we can get better food.
My fave bread is good old rye bread.
This is a great post for people like me who don’t work so well with yeast. All that info and the little tips are so helpful. Your bread looks great, L.
I didn’t know this bread, but now I feel like I have to try it ASAP. Maybe I’ll bake it…
What a nice story, and you thought you would be ostracized for having something different, you were actually made more popular! The crackle bread looks very cool.
I’ve never heard of Crackle bread, but it looks delicious. I used to get Italian sandwiches for lunch…and I never traded. Those suckers were all mine.
I remember bring sushi for lunch and my friends were so confused they had no idea and didn’t like the idea of eating raw fish so they never swapped anything with me hahaha
I’ve never seen or had Dutch Crackle bread! It looks great ! Would love to try one now!
Oh wow – I had no idea what the crackle topping was made of – the bread is popular in the supermarkets here.
Sounds wonderful, I love the crackling effect on top for this delicious looking bread!
That bread looks wonderful. Yum!
As for school lunches, I learnt from a very early age it was just easier to make my own rather than deal with the ‘surprise’ of what could be in there- chutney, cheese and sprouts sure ain’t cool for an 8 year old. I wanted that desirable devon and tomato sauce sanga too… sigh, I never did get it.
I really laughed out loud reading your post as this scenario happened to me also at a similar age. Having recently moved to Australia, the concept of a sandwich for school lunches was foreign to my mother so I got sent to school with my mother’s version of a Mediterranean omelette one day which got me a lot of attention! Love the crackle bread idea of the crackle topping!
Wow, it looks so artistic! I love it! My favorite bread? Well, the one I made last Saturday and it was gone by Sunday morning: we can’t have enough of this bread, and I’ve eaten it since I remember myself…:)
As a child I was renowned for swapping my Mum’s home baked cakes etc with other kids shop bought cake! I so craved shop bought stuff and was naively of the impression that it was good food that the wealthy ate!
Fifty years on one of my close school friends still reminds me of those amazing school playground swaps!
These days I don’t eat much bread, but when I do, I love the various grainy breads from Bourke Street Bakery, not to mention their amazing little cakes and tarts!!
Being from a Middle Eastern background my Mum always filled my lunches with interesting dips, breads, olives and meats. I never really got a vegemite sandwhich. I must admit thought nothing beats vegemmite, jam or peanut butter on fresh white bread. I will have to try this one. It looks so yummy!
This is fantastic bread – I’ve never seen crackle bread before, but I love the concept and the patterning achieved over top. Thanks for explaining out it’s done… As for favorite bread, I go for either baguettes or multigrain bread (or sometimes brioche based breads), but my parents homeschooled us as kids so there were no school lunches per say
Looks amazing! I have always wanted to know how they get the crackle on those loaves in the bakery, now I know!
I went to boarding school for years but before that my mother packed carrot sticks, celery sticks stuff with peanut butter dates. My friends had brownies and cookies or sandwiches at recess.
I love this bread!! I must make it.
Cottage Cheese!!! :-{ I was, even as a child, heavier, so my Grandma thought cottage cheese (in a tupperware container which let it get very warm by lunch time) and a half-sandwich was the way to ‘help’ me! Took many years to view cottage cheese as anything but punishment, but I actually like it now – 50 years later, haha.
I love this crackle bread. Never really thought about how to make the ‘crackle’ happen. Thanks. Also love your story about being different. Our breads were always healthy, never white bread, but because of dietary constraints I always brought my own lunch and wasn’t allowed to eat anyone else’s. White bread to me seemed special and ‘foreign’.. I loved the bread my sandwiches came on though (if not all the ingredients inside).. rye, pumpernickel and other rough peasant breads.
Thanks for reminding me of those ‘different’ days.
That bread looks so fabulous, especially since today I said, no bread for a week. And I like that crackle effect. Now a days, fried rice for lunch would be cool and the white bread stuff is out. I think it’s nice to be a little different, but I remember bringing yucky bologna sandwiches for lunch because that’s what everyone else brought and I wanted to fit in. Just give me some fried rice please.
Oh so pretty! I like things out the the ordinary too
my daughter has modified it to vegemite and snow pea shoots and thinks its much better.
We would have odd mixtures like peanut butter and sultana, or cheese and jam. One of our regular lunches was vegemite and lettuce sandwiches- actually very yummy unless it was a hot Queensland day when it would become vegemite and slime sandwiches
It kind of reminds me of Japanese melon pan. Cute!
It never occurred to me this could be made at home. Definitely trying this at the weekend. GG
I’m seeing so much fresh home-baked bread on blogs at the moment, I’m going to take it as a sign to start making my own again!
My folks were semi-alternative when I was growing up so I was always the one with brown bread or wholemeal pita bread, promite (never vegemite), salad etc – no white bread or processed meats in our house or my school lunches! In hindsight I’m glad they were, it set me up with much better eating habits than a lot of people I know.
How nice to find out how the bread gets that ‘tiger’ look! My favourite bread is olive sourdough.
Trying to swap vegemite sandwich for homemade fried rice? Wishful thinking! A vegemite sandwich will only get a peek:)
Very interesting bread, never seen that anywhere, not even in Holland
haha everyday for me was a sandwich, biscuits and fruit. I got so bored of it I’d swap my biscuits for anything that was offered. I would have swapped my whole lunch for fried rice – yum!
My Mum used to pack fried rice, noodles, pasta and filled bread rolls for lunch, as Asian parents do. All I wanted was not to stand out and have a ham sandwich (being the only Asian kid apart from my siblings at an unfortunately rather intolerant school at the time did not help!) Ironically my little one always begs for me to pack leftover pasta etc in a little thermos for lunch nowadays! How things have come around in the world, and in a good way! The bread looks divine, my Hubby has been baking up a storm so I must get him to make the “giraffe” top next time!
Oh good baking. I would like to make this … where did you find the time?
Lovely and yes you would need to try it warm from the oven, just to make sure it is cooked properly. Lol
What a great bread! I loved that story of the supermarket that changed the name to giraffe bread – too cute! Yours looks just perfect. Your story about lunch is great. I never liked normal lunch foods so it was hard to feed me as a kid. I ate a lot of plain bagels with butter :-/
Nice post.
That bread looks amazing! My husband keeps bugging me to make some bread so might try this for him! At school I hated sandwiches so I rarely got them, the two I hated the most was Devon and tomato & vegemite and cheese, yuck! Once I did get camembert with cranberry jam, now that I could handle!
I was always lucky enough to have four different sandwich quarters. It was always a surprise mix and I loved the anticipation of what the next quarter might be. Have not been quite able to master it for my own children. I now appreciate the special effort my mum made. Also there were always homemade treats like baked slices.
What gorgeous looking bread, even if the base is made of white flour
! Worth trying to duplicate at home! Unfortunately in the country I have no access to specialist bakers, but the supermarkets these days do provide quinoa, flaxseed, spelt and other offerings of the same ilk + all the wonderful flatbreads. Would not touch anything ‘white’ with the proverbial bargepole. Yes, I did get sandwiches for my lunchbox, but in the 1950s in Australia having black bread with herring, smoked sausage and liverwurst was regarded as very, very odd indeed 
!
Hi Lorraine…I cracked up at the beginning of this post…that used to happen to me at school too…all the kids had devon sambos and I had ‘latvian’ style sandwiches…sour cream, unheard of then!!! I love this bread…I’m hoping it will work using gf flour…A great post!!! Dzintra
Yummy! Now I know how to make it. Thanks for the recipe.
I love rye.
Kudos to your Mum! My son’s teacher once said to me, “Roni, all the kids will be sitting around, eating their Vegemite sandwiches, and there’s your son, sitting munching on his stuffed olives, smoked oysters (still his favourite), sundried tomatoes wrapped in salami and a huge sandwich or wrap with ham off the bone, salad, or a leftover casserole. It’s always amazing to see what he has for lunch!” Nothing wrong with being different. My son is nearing the end of high school now and tells me, “Dad’s sandwiches are legendary at school, my mates even offer to buy them off me!” I don’t make school lunches anymore, but my husband enjoys doing it if he has time in the morning. Thanks for the Crackle Bread recipe, my daughter and I will definitely try that!
familiar with crackle cookies…but crackle bread…!!! it’s completly new for me.
The entire time I was in infants and primary school I had the same lunch every day. Vegemite and cheese on white bread.
Now that tiger bread looks amazing but I still have an unfortunate tendency to remove the crusts!
Yum, I love this bread!
I used to love devon & tomato sauce sandwiches when I was a kid.
Now my favourite bread is one packed full of grains and texture, or a sourdough. But I also love a really good, or really trashy, white bread.
Through you always learn something new, TRUE!
Now I want to make it too!
My special treat when I was little was rice cups (was VERY yummy with an orange thick sauce)…wish I had the recipe as is a VERY memorable lunch,
Did I mention was YUMMY (lol) and had a slight crunch!
I love making my own bread, that really does look different and unique.
My standard lunch was a jarlsberg cheese on wholemeal bread, no butter. I think I had this every day at primary school. It really made me hate jarlsberg cheese for such a long time. Thankfully, I’ve overcome this and enjoy its nutty flavour again. I just longed for plastic kraft singles like everyone else!
Yumm. Your food pictures always make me salivate. Your cuisine photography is always exceptional. Somehow I can never get my food pix to turn out quite so delcious looking!
What a great way to end up with a slightly different bread. It does give the bread a lovely effect. You gave up such good food for a devon sandwich? It’s a wonder my generation is still alive given we were fed so much devon. We didn’t have vegemite in NZ, we had marmite and my favourite sandwich was marmite and lettuce. Others had marmite and cheese or marmite and walnuts so there was great variety but the core ingredient was marmite! xx
—If I sat by you during lunch, I would have probably been envious! Me with boring old meat sandwiches & you with your hip rice creations.
The crackle bread looks sooo unique & deLISH!
xx
Btw, have you been watching any of the series “”JUSTIFIED…?”" xx
My mum used to make about 2 weeks worth of pastrami sandwiches at at time and freeze them. We had to grab one each morning to take for out lunch. I HATED those more than anything…..I now make my stepsons the best lunches every day….I would never put my kids through the same trauma! LOL
I love your recipes but have a hard time trying to copy them without copying the whole page.
I s their a way to get the recipes another way?
These look great. I’ll reserve the mega one thanks
Teehee, even though I’m totally whiteywhite going back generations, I too used to freak my friends out because I’d have stinky tuna cans or salami sandwiches for lunh. I was so envious of my friends with packets of chips and those little single serving nutella packets!
This crackle bread looks like so much fun! Almost enough to get me over my fear of yeast
Awww!! I miss those days when didn’t have to prepare lunch for myself!!!
I love the way your Dutch Crunch turned out! Beautiful skin.. 
I bet it tastes great as a sandwich too! mmmm
Ooooh…I so love to see something new and different. I love the idea of the crackle top–never seen it before or never understood how it occurred. Another interesting recipe.
Thanks
Your loaves look gorgeous! I know this topping is SO addictive. I just loved this month’s challenge
I loved devon but mum said it was cheap meat and wouldn’t buy it for me
vegemite, butter and cheese was always my favourite! or peanut butter and jam 
my lunchbox usually consisted of a sandwich, fruit, yoghurt, le snak or museli bar. In yr11 and 12 I got mum to make me sushi and fried rice
My dad loves tiger bread so I might have to give this a go after Easter. I’ve always wondered how they get that top on it too.
I’m glad you posted pics of the process because I would think I’d done something wrong!
Wow, now THAT is some crackle topping! Amazing what different results you get when you let it sit on the bread for a while before baking. It looks awesome!
I wonder how my son will react when he start bringing lunch next year… Should I make Japanese lunch box or just sandwich… I actually haven’t decided yet.
At first I didn’t recognize what Crackle bread is, but while I’m reading and seeing more pictures, I got it! This is my favorite sandwich bread I get at a gourmet sandwich place! I only didn’t know the name because I usually point and say “this one”, but this is my favorite sandwich bread! =) Awesome look of bread, Lorraine!
Dear Lorraine,
How cute would that be, 7 year old Lorraine with a little tub of fried rice
This crackle bread look awesome with that golden brown colour, presumably it’s all white and fluffy inside as opposed to shortbread texture?
I love most breads, especially when warm and fresh from the oven.
My Mum went through many health kicks when we were young and among my horror memories were home made rye bread salad sandwiches, and home-made chapati wraps. By lunch the tomato and beetroot would have gone soggy through the wraps; and the rye bread was so heavy and tough you could barely chew it. She was ahead of her time though, would have been lovely prepared fresh!
This bread looks wonderful! My favourite bread is here in Italy. I don’t know what it is called, but it has a salty crunchy crust, is thin and has a chewy inside. It is usually served with a slice of prosciutto and a slice of mozzarella and is just too delicious for words. I have never seen it in Australia.
ooooooooh that looks wonderful.
Alas for me it was soggy jam sandwiches. Dinner was WORSE.
I don’t think I have tried this bread before but it looks delicious!!
I love how you wrote “crackle”… Cute!!!!
Growing up with Italian parents we were always eating strange things. But when I think of unusal school lunches I remember a story my father-in-law tells me of his cousin newly arrived from Italy coming to school with a whole salami, a loaf of bread and a large knife. His aunt was not going to let her boy go hungry!
this bread looks awesome! I always got bread with peanut butter and apricot jam for lunch – and I think I did not eat apricot jam for 20 years after moving out of home
Ooh!! Looks so delicious!
I really need to get back to the daring bakers challenges.
I used to get Vegemite cruskits every single day! Blah! I would have been trying to swap you in the playground.
Your bread looks wonderful!
A method I have never used before. The results look really great, as well as delicious. Would be a fun one to do with kids.
Stir fry, noodles, fried rice, dumplings..! Luckily my school was so multicultural that bringing rice and curries were all so common.. and often envied.
WOW exquisite looking bread and I LOVE the pattern and colour you got on them. And the step-by-step photos are so interesting and informative. I have to say that photo of the topping oozing over the rolls is fabulous. Cheers from Audax in Sydney Australia.
ooooh….this looks so yummy! I eat Gluten Free these days (doctors orders…), but the crackle topping IS GF, and I can substitute a GF recipe for the bread base (or try to convert this recipe.) I like that you say I can bake just the crackle topping and it’s good on it’s own. Gotta try this! Thanks!
Hi Lorraine!
This looks so good and just what I need to give me strength after the worst flu I’ve had in years.
If only I had someone to make it for me.
Any volunteers??
Bear with me here…. I’m from Canada, which was ripped away from the Queen when I was a child (by a french prime minister) and has since become very Americanized (which I suppose isn’t bad unless you are full blown Monarchist).
At any rate …… What is devon?
Charlie
Love the gorgeous color and the fun flour picture. I always had hot lunch at school and almost never ate it. lol xoxo Mum
How wonderful and fun does this bread look! You simply can’t beat freshly made bread. Thanks for sharing the recipe
I typically always bought my lunch from the cafeteria, my Mom worked and it was just easier for her that way. Sometimes I would skip lunch and pocket my lunch money to buy something on the way home from school…
I never miss lunch now!
I am going to give this bread a try, it looks soooo good…
I always had PBJ in my lunch box!
My favorite bread is pita closely followed by focaccia.
I used to get zaatar sandwiches for school and I loved them
I love your picture with the writing on the rice flour and the color of your topping is so tempting
Crazy Crackle Bread – love it!! My parents gave me vegemite sandwiches. maybe one of those “pizza” or “cheese” rolls from the bakery. & then i started making my own, id do lettuce and cheese and maybe ham. or leftovers.
Heidi xo
it looks awesome, would love to try this
my parents are russian so I got rye bread with garlic sausage (teawurst). And mum would wrap it in whatever old bit of wrapper she could find – so embarrassment!
Looks so yummy & delicious
. Hope i can make it one day
My lunchbox always contained rice and another dish but I always swapped it with something more interesting like chili con carne
Beautiful crackle bread!
How cool – what a great process, will definitely try it soon. Thanks!
Im still back at the Devon…. LOL! Great recipe lovely!
Your crackly crusts look great!
Your school lunch memory reminded me so much of my own. My mom packed pan dulce (Mexican sweet bread) in my lunch and I about died when everyone looked at it strangely and wanted to know what it was!?!
I love bread and baking my own, but I’ve never tried to make tiger/giraffe bread – what a great challenge!
I bet your house smelt amazing the day you baked this! MY fiance is Dutch and he never mentioned such an interesting bread. It would be easy to swap the plain flour for the dough with GF as the crackle is already GF. What do you think?
Mmmm, LOVE tiger bread. I used to get plain vegemite sandwiches on wholemeal EVERY DAY for 13 years
Lol, your lunch sounds much better than what my mom used to pack!
The bread is absolutely gorgeous…it reminds me of a kind of bread I buy at a local bakery called Marco Polo Bread. I’m curious if they are one and the same!
Ahhh, the joys of being a kid
I love the photo with the word crackle traced through flour, makes for beautiful presentation.
this looks so impressive – it is light and fluffy or quite dense bread – I prefer denser bread these days but crackle top is so cute!
I grew up with white bread sandwiches but now they are a rare treat and I am always pleased to have leftover fried rice for lunch
Can’t say I go much for Devon & sauce sandwiches but this bread looks very good indeed
Your bread looks great – fabulous crackles on top. We wouldn’t eat sandwiches, so mum gave us tinned fruit, rice pudding, brought us chicken snack packs from the hot chicken shop or gave us money for tuckshop.
Remember I was looking for ways to use up all that rice flour I have? This sounds like a delicious and very original way to do that. Thanks Lorraine!
what fun! i like the fact that they can end up looking like big blobs of messiness but they’ve still turned out as they should!
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