Crunch Dutch Bread
Experience the irresistible charm of Crunch Dutch Bread, a delightful artisan loaf celebrated for its signature crackled crust and soft, pillowy interior. This recipe combines the magic of a traditional bread dough with a unique rice flour topping that bakes into a crisp, golden shell, creating the perfect balance of textures. The dough is made with simple pantry staples like bread flour, olive oil, and yeast, while the topping mixture of rice flour, warm water, and a touch of sugar adds a distinctive crunch. Perfectly baked in under 30 minutes after an easy rising process, this loaf is an ideal addition to any meal or a standout centerpiece for your bread basket. Serve sliced with butter or your favorite spreads for a truly unforgettable bread experience. With its beautiful crackled appearance and irresistible texture, this Dutch bread is sure to impress at the table.
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Recipe Information
Ingredients
- 400 grams bread flour
- 250 milliliters water
- 2.5 teaspoons instant yeast
- 1.5 teaspoons salt
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 60 grams rice flour
- 50 milliliters warm water (for topping)
- 1 teaspoon instant yeast (for topping)
- 1 teaspoon sugar (for topping)
- 1 tablespoon vegetable oil (for topping)
- 0.5 teaspoon salt (for topping)
Instructions
In a large mixing bowl, combine bread flour, instant yeast, salt, and sugar.
Pour in the water and olive oil, then stir until the mixture comes together into a shaggy dough.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow it to rise for 1 hour or until doubled in size.
Meanwhile, prepare the topping: In a small bowl, mix rice flour, warm water, instant yeast, sugar, vegetable oil, and salt to create a thick paste. Set aside for 15-20 minutes to allow it to activate.
Once the dough has risen, punch it down to release air and shape it into a round or oval loaf. Place the loaf on a parchment-lined baking sheet.
Spread the topping mixture generously over the surface of the bread, ensuring it is evenly covered.
Let the bread rise again for 30 minutes while preheating the oven to 200°C (400°F).
Bake the bread in the preheated oven for 25–30 minutes, or until the crust is golden brown and crackled.
Allow the bread to cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4654 mg | 202% | |
| Total Carbohydrate | 386.0 g | 140% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 30.5 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
