Dairy-Free Dutch Crunch Bread
Delight in the irresistible texture and deep flavor of Dairy-Free Dutch Crunch Bread, a plant-based twist on San Francisco’s iconic creation. This recipe pairs a soft, pillowy interior with a signature crackly crust made from rice flour, giving it the perfect crunch without any dairy ingredients. Using olive oil and warm water, the bread dough rises beautifully before being coated with a thick, yeast-based paste that forms the unique crunchy layer. Quick to prepare and bake in under an hour, this bread is ideal for sandwiches or as a stand-alone snack that’s both vegan-friendly and utterly satisfying. Perfect for anyone seeking delicious dairy-free alternatives, this recipe guarantees a show-stopping addition to your baking repertoire!
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Recipe Information
Ingredients
- 250 ml Warm water
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 375 grams All-purpose flour
- 65 grams Rice flour
- 1.5 teaspoons Active dry yeast (for topping)
- 1 tablespoon Sugar (for topping)
- 0.5 teaspoon Salt (for topping)
- 120 ml Warm water (for topping)
- 1 tablespoon Vegetable oil (for topping)
Instructions
In a large mixing bowl, combine 250 ml of warm water and 2.25 teaspoons of active dry yeast. Stir until the yeast is dissolved and let it sit for 5 minutes until it becomes frothy.
Add 2 tablespoons of granulated sugar, 1 teaspoon of salt, and 2 tablespoons of olive oil to the yeast mixture. Stir to combine.
Gradually add 375 grams of all-purpose flour, mixing with a wooden spoon or dough hook until a rough dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed.
Place the kneaded dough in a lightly oiled bowl, turning the dough to coat it with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour or until it doubles in size.
While the dough is rising, make the Dutch Crunch topping by mixing 65 grams of rice flour, 1.5 teaspoons of active dry yeast, 1 tablespoon of sugar, and 0.5 teaspoon of salt in a medium-sized bowl.
Add 120 ml of warm water and 1 tablespoon of vegetable oil to the rice flour mixture. Stir until you form a paste. Let it stand for about 15 minutes to thicken slightly.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Once the dough has risen, punch it down to release excess air. Divide the dough into 4 equal pieces and shape each into a ball.
Place the dough balls on the prepared baking sheet, leaving space between each one.
Generously spread the Dutch Crunch topping over the top of each dough ball using a spatula or your fingers, ensuring it covers the entire top surface.
Allow the topped dough balls to rest for 15 minutes before baking, which will help the topping adhere and create its characteristic crackly texture.
Bake in the preheated oven for 25 minutes or until the tops are golden brown and crunchy.
Remove the Dutch Crunch bread from the oven and let it cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3476 mg | 151% | |
| Total Carbohydrate | 380.3 g | 138% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 38.4 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 628 mg | 13% | |
*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.
