High Protein Dutch Crunch Bread
Elevate your bread-baking game with this High Protein Dutch Crunch Bread, a healthier take on the classic Dutch treat. Infused with unflavored whey protein isolate, this recipe delivers a substantial protein boost without compromising on the light, airy texture you love in homemade bread. Its signature golden, crackled crust—achieved through a savory rice flour topping—adds both visual appeal and a satisfying crunch to every bite. Ideal for sandwiches, toasts, or as a standalone snack, this bread is as versatile as it is nourishing. With simple ingredients and easy-to-follow steps, you can create bakery-quality bread at home that’s perfect for fueling active days or complementing wholesome meals.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 50 grams Whey protein isolate (unflavored)
- 250 milliliters Warm water
- 7 grams Active dry yeast
- 25 grams Sugar
- 5 grams Salt
- 30 milliliters Olive oil
- 60 grams Rice flour
- 60 milliliters Water (for crunch topping)
- 5 grams Yeast (for crunch topping)
- 15 grams Sugar (for crunch topping)
- 2 grams Salt (for crunch topping)
Instructions
In a large bowl, combine the all-purpose flour, whey protein isolate, sugar, and salt. Mix well to ensure all dry ingredients are evenly distributed.
In a separate small bowl, mix warm water and active dry yeast. Let it sit for about 5 minutes until the yeast is dissolved and frothy.
Add the yeast mixture and olive oil to the dry ingredients. Stir until a dough begins to form.
Transfer the dough onto a floured surface and knead for about 8 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
While the dough is rising, prepare the Dutch crunch topping by combining rice flour, water, yeast, sugar, and salt. Mix until a smooth paste forms and let it sit for 15 minutes.
Once the dough has risen, preheat the oven to 220°C (430°F). Punch the dough down and divide it into two equal portions. Shape each portion into a round or oval loaf.
Place the loaves on a baking sheet lined with parchment paper.
Spread an even layer of the Dutch crunch topping over each loaf using a spatula, ensuring the entire top is covered.
Allow the loaves to rise for an additional 20 minutes.
Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and cracked.
Remove the bread from the oven and let it cool on a wire rack before serving.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 322.4 g | 117% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 40.6 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 793 mg | 17% | |
*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.
