Tiger brot.

I cannot say we are living an easy situation here in Italy.

The third week of closed schools is almost starting, children are so tired of being alone with no friends around, no sports to do…

Please consider we are doing all this as prevention, to avoid a rapid spread and a collaps of our health care system, we are not dying bad!

Anyway we will carry on until all this will set up to normality again.

I had very few moments to think of blog of course and also very little time to cook and bake but I have recently tried this bread.

I’ve never heard of it before I saw a post on a Facebook group about German cooking.

Even if I’ve never seen this in Germany I loved it and this would be a nice add to your dinner!

Tiger brot.

Servings: 8


For the dough:

  • 500 g 500g strong white bread flour, plus extra for kneading
  • 7 g sachet fast action yeast
  • 1 1/2 tsp caster sugar
  • 1 1/2 tsp fine sea salt
  • 300-350 ml warm water

For the croust:

  • 90 g rice flour
  • 4 g fast action yeast
  • 1/4 tsp salt
  • 1 tsp caster sugar
  • 1/2 tbsp sesame oil
  • 90 ml warm water


  • Put in a bowl flour, sugar, salt and yeast.
    Make a well in the middle and pour water, as much as needed to knead.
    Knead for 8-10 minutes by hand or with a mixer.
    Put it in a warm place until it double, about 1 hour.
  • Once it has risen knead again lightly and fold in three times.
    Cover with a towel and let it rise again about 45 minutes.
  • Heat oven to 390°F.
    Whisk all the ingredients to make the croust and set aside for 5 minutes.
    Spread the mixture on the loaf with a palette knife or a food brush.
  • Put in the oven in the middle rack for about 30-40 minutes.
    Let it cold completely before slicing.

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