You can do this with any double rise yeast bread you desire. Dutch crunch bread (or more commonly tiger bread) is probably most peoples favorite bread, it certainly is mine! It never last long in this house and is the perfect accompaniment to homemade soup. The soft pillow-like inside is perfect for absorbing a flavorful soup and the crispy exterior retains its crunch well. If you’ve got a killer loaf recipe the topping would be lush on that as well! Just make sure to spread it on thick before the second rise. Peace and loaf everyone! (see what I did there?)
3 cups of strong white bread flour plus extra for dusting your surface when rolling
1 teaspoon fine sea salt
1 teaspoon of active dried yeast
1 1/2 cup of tepid water
2 tablespoon of olive oil, plus extra for brushing over the roll
For the topping:
1 tbsp dried yeast
1/4 cup tepid water
1 tbsp sugar
2 tbsp toasted sesame oil
3/4 cup rice flour
1/2 tsp marmite/ yeast extract
Place the flour and salt in a mixing bowl and whisk together with a fork. in a cup dissolve your yeast in the tepid water and then pour your oil in the water. Add the liquids into the flour/salt mix gradually whilst mixing with your hands, squeeze out any lumps as they form. Knead the dough gently in the bowl, it will be very wet, so just gently pull the dough up and fold it over its self a few times, then turn out onto a well floured surface and knead for 5-8 minutes.
Lightly oil a bowl and place the dough inside and cover the bowl with cling film, leave to rise somewhere warm for about 1 hour until well risen and doubled in size.
Once your dough is ready, punch it down gently then divide into 8 pieces and roll each pice into a nice roll shape using the palm of your hands. Place on a lined baking sheet spaced evenly apart then whisk together all topping ingredients in a bowl, and spread evenly over the rolls and allow to rise back up for about 20 minutes to half an hour. Bake in a preheated oven at 200c/390f for about 20-30 minutes, until the tops are cracked and golden brown.