It's actually called Dutch crunch bread; the bread itself is just plain white bread (flour, water, salt & yeast - and no nasty additives). I'm not going to post the recipe for that on here as our whole ethos is about giving hands on instruction (I guess this recipe is more for those who've been on our courses and therefore know how to make a basic white loaf) but the golden crackly crust comes from a paste made with rice flour and sesame oil that you spread over the bread before it goes in the oven. We tried a few recipes before we came up with one we really liked and on Friday we made these delicious giraffey dough balls. Yum!
Giraffe/Tiger/Dutch Cunch Bread Topping
60g rice flour
1 1/2 tsps instant yeast
65g warm water
1 1/2 tsps sesame oil
Mix the ingredients together 15 mins before the end of your proving time & leave to rest - it will become a little like mousse in this time, with little bubbles in it.
When your bread's ready to go into the oven, spread the topping generously over the top, bring careful not to press too hard so as not to lose the air in the bread, then bake as usual at 220 degrees C (200 for a fan oven).
This makes enough for 2 loaves made with 500g flour each.