Tiger Bread originates from the Netherlands and is so called because of its distinct mottled crust. To make the crust, a paste is spread over the dough before baking. As the bread rises in the oven, the paste cracks.
Traditionally Tiger Bread paste is made from rice flour and sesame seed oil, but as I never use sesame seed oil for anything else I figured there was not a lot of point wasting money on an ingredient that would only be used once. Some people substitute sesame seed oil with vegetable oils, such as rapeseed, but for this recipe I decided to use coconut oil. I have also used a range of different grained flours to give it greater depth of flavour.
The bread produces a gorgeous smell in the oven and a lovely crunchy crust.