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The Crackle Bread - did not crackle...

Saturday, 14 March 2009

Tiger bread is my current favourite type of bread. It has a crusty and slightly sweet exterior but soft and fluffy on the inside. When I saw Chuck's amazing looking crackle bread , I thought I'd give it a try!

The tiger-like pattern on the bread is actually produced by spreading a rice paste onto the surface before baking. The rice paste dries and cracks while baking producing the crackle effect. But mine did not crack. A little maybe, I would say they are fine lines rather than deep wrinkles.

According to Chuck, it might be because I put on a little too much rice paste on the surface. Thinking back...hmm....yes perhaps I was a tad too greedy. But the bowl of sweetened rice flour paste smelled so yummy! There was so much of it I was so tempted to soak the whole dough in the paste.

Nonetheless, the crust still tasted great, it was crunchy and has a slight sweetness to it. The addition of croissants made the bread very flavourful. I used strong stone ground wholemeal bread flour instead of Chuck's stone ground whole wheat flour, I wonder if they are the same. I added a cup of nuts to one of the bread and the wild boar and Jade seemed to enjoy that more. The wild boar suggested adding raisins next time.

crackle bread2

Overall, this recipe is a keeper and I will definitely make this again with the addition of nuts and raisins. And I will be less greedy with the rice topping the next time.

crackle bread

Recipe by Chuck

Day before:

  • 1 cup Bread Flour
  • 1/2 cup Strong Stone Ground Wholemeal Bread Flour
  • 3/4 cup Warm Water
  • 1/4 tsp Instant Yeast

Day of:

  • 2 cups Bread Flour
  • 3/4 cup Strong Stone Ground Wholemeal Bread Flour
  • 2 cup Croissants - processed
  • 1 1/4 cup Lukewarm Water
  • 2 tsp Salt
  • 1 tsp Instant Yeast
  • 1 tbs Olive oil


  • 1/3 cup Warm Water
  • 1 tbs Sugar
  • 1/2 cup White Rice Flour
  • 4 tsp Vegetable Oil
  • 1/8 tsp Salt
  • 1/2 tsp Instant Yeast


  • 1/2 cup Mixed Nuts - roasted and chopped
  • 1/2 cup Toasted Almond Flakes.


  • The day before, combine all 'Day Before' ingredients, mix, cover with clingfilm and allow to sit in room temperature for about 12-18 hrs. I refrigerated the mixture for about 16 hrs and the amount actually doubled or was it just my imagination.
  • After 12-18 hrs, pour the mixture into a large bowl.
  • Add the 1 1/4 cups of lukewarm water and mix till a paste is formed.
  • Mix in wholemeal bread flour and processed croissants until well combined.
  • Add salt and instant yeast.
  • Once everything is well mixed start to add the bread flour in. About 1/2 cup at a time. I used a stand mixer with a dough hook attachment to do the job. Knead for about 8-10 mins.
  • In a large clean bowl, add olive oil.
  • Place dough in the bowl, toss to coat all sides of dough.
  • Allow to rest for 1-1 1/2 hrs until doubled.
  • After the dough has doubled, place dough on a flat surface and cut into 2 equal parts.
  • Roll each dough into a ball and place both dough on a baking tray lined with parchment paper. For 1 of the dough, I mixed in 1 cup of nuts.
  • Allow to rise for 1 hr.
  • After rolling out the dough, start making the coating by combining all 'Coating' ingredients in a small bowl, mix till smooth, cover with clingfilm and allow to rest.
  • Before baking, spread coating paste on the surface of the dough.
  • Bake at 190°C for about 35-40 mins.
  • Remove from oven and leave to cool on a wire rack.
crackle bread3

37 oink oinks...:

Sophie said...

Your bread looks so tasty!!! MMMMM.... I just love it!!!

Natashya said...

I love bread! This looks awesome!
Love the big chunks of nuts in there.

5 Star Foodie said...

The bread looks delicious - I love all the nuts in there!

Christelle said...

Crackled of not I don't care, lol, it looks abslolutely deliiiicious! :)

Hayley said...

This sounds wonderful, and I definitely can see the crackle! Awesome job!

noble pig said...

It looks so soft anf that!

Heather said...

it looks so tasty, even if it didn't crackle as desired! i'd definitely have a piece (or 10)!

zerrin said...

I can feel its smell, great photo! I need a slice of it (or more) for my sunday breakfast tomorrow...

Zue Murphy said...

Oh! This bread look so yummy! I am a bread lover but have not take up the challenge to cook my own yet. :-(

Sharon said...

I've never heard of this, but it looks beautiful!

Shari@Whisk: a food blog said...

I've never seen a bread recipe with croissants as one of the ingredients! Interesting! Sounds delicious too.

Rosa's Yummy Yums said...

That's an interesting and very unusual bread! It looks delicious!



Donna-FFW said...

Love the chunks of nuts in that bread, it looks gorgeous! Wish I had some now with coffee.. Care to join?

Elra said...

Awww Ann, you beat me here. I also bookmark this recipe from Chuck. Haven't made it yet. Now that you've already showing off your creation, I am encourage to do it too, hopefully soon.
Love that big chunks of nut on your bread. Delicious.

Leslie said...

Oh my.this looks to die for! Way too much work for me. Send me some???

Girl Japan said...

You can not tease me like this darling... OH I just adore nuts and bread and hey... what is your address again.. I am on my way!

Big Boys Oven said...

I find make bread is rather stress me out . . .. takes such a long time . . . . lol! :)

Gattina said...

but that croissants really catch my attention! The coating does look yummy, sure will try one day!

Passionate About Baking said...

I love this bread. looks good & bet it tasted great too...

Jules said...

I don't know if it makes any difference, but when I make Tiger Bread I put the tiger paste onto the dough and let it rise for a final 30 min.

Lorraine @NotQuiteNigella said...

It still looks lovely! I remember seeing Chuck's bread and thinking "wow, I really should try and make that!".

Grace said...

looks fantastic from where i'm sitting! when you make it again and have it the way you want it, be sure to fill us in. :)

Food For Tots said...

What a tasty and good-looking bread even though I was taken aback with the fiery name! Hehehe!

Happy cook said...

It looks beautiful and delicious.

mycookinghut said...

Wahh..looks good.. I have never baked my own bread!

Kevin said...

That nutty bread looks great!

Junglefrog said...

It might not have crackled the way it was supposed to do but it still looks delicious anyway!

Soma said...

That looks like a perfect bread. The interior looks awesome with all those nuts in it! I love my bread crusty on thet top too.. & just baked a peasant one. should give this a try!

Tangled Noodle said...

The aroma when this came out of the oven must have been amazing! Crusty on the outside and soft and chewy on the inside - perfect!

Angie  said...

This looks really interesting.....gotta try it some day...
what is white rice flour? short-grained?

Robin Sue said...

What an neat sounding bread I have never seen anything like it. You always have such interesting recipes here, that's what keeps me coming back for more!!

Katherine Aucoin said...

I love the name of Crackle Bread. It looks like it came out perfect!

duodishes said...

A bread with bread inside. Love it!

niagaragirl said...

Applying the paste about halfway through the second rise will ensure cracking. If you put on the paste just before baking you will have to depend on "oven spring" to get the crack, and good oven spring does not happen for everyone.

pigpigscorner said...

Sophie: Thanks, it was really tasty esp with the additional nuts!

Natashya: Love the nuts too! Bread is always better with nuts!

5 Star Foodie: Nuts make every better huh!

Christelle: Hehe...yea, I was a bit disappointed with the crackle but at least it was delicious.

Hayley: just a tiny crack, hope the next time will be better =

zerrin: Thanks =) you might want the whole loaf..hehe

Zue Murphy: This is my first time and am glad i did!

Sharon: You should try it, it looks beautiful and taste delicious!

Shari: Me too, adding bread to bread..haha, but the croissant made it very flavourful.

Rosa: Yes it is, and is my current favourite bread!

Donna: Thanks =) Would love to!

Elra: I hope yours turn up with more crackle! I'll definitely make this again.

Leslie: Oops..all gone, you will have to wait for trhe next round =P

Girl Japan: I love nuts and bread too! And too late! It's all gone =P

BBO: This is actually my first successful bread and it's really simple!

Gattina: The croissants caught my attention too, glad I tried the recipe, the croissant added lots of falvours and texture.

Passionate about baking: Not satisfied with the looks but it sure tasted great!

Jule: Thanks for the tip, will keep that in mind =)

Lorraine: Yes you should definitely try making this bread! Love the flavours and I will try to make it crackle next time!

Grace: Will defintely make it again and keep you updated!

Food for tots: Despite the name, it was really tasty!

Happy cook: Thanks =)

mycookinghut: I used to hate baking bread because of the kneading, but now I have a stand mixer to do the job!

Kevin: Thanks!

Junglefrog: yeap, I am glad it tasted great despite the fact that it didn't crackle =)

Soma: I love crusty bread too, this is worth a try.

Tangled Noodle: The smell was wonderful when it was baking and it tasted great!

Angie: I got it from the oriental supermarket, comes in a powder form.

Robin Sue: Thanks for your support =) Glad you like my recipes!

Katherine Aucoin: Thanks =) Will definitely try to perfect this bread in the future.

duodishes: Interesting huh! Love it too =)

niagaragirl: Thanks for the tip, will keep that in mind the next time i make it!

ttfn300 said...

ooh, that looks so hearty and delish, even if it didn't crackle!

Jude said...

I can see a little bit of crackling right there. Looks good to me :)

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