Low Sodium Dutch Crunch Bread
Discover the irresistible charm of Low Sodium Dutch Crunch Bread, a healthier twist on the iconic bakery classic. With a perfectly crisp and crackled topping, achieved using a unique rice flour paste, and a soft, flavorful interior enhanced by a blend of all-purpose and whole wheat flours, this bread is a delight for your taste buds. Designed for low-sodium diets, it skips the salt but not the flavor, thanks to the subtle richness of olive oil and unsalted butter. Ideal for sandwiches, soups, or as a stand-alone snack, this bread offers a bakery-quality experience at home with just a little kneading and patience. Ready in under three hours, this recipe is a must-try for anyone seeking a delicious, sodium-conscious bread option!
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 100 grams whole wheat flour
- 7 grams instant yeast
- 10 grams sugar
- 30 ml olive oil
- 250 ml water
- 15 grams unsalted butter
- 100 grams rice flour
- 7 grams instant yeast for topping
- 15 grams sugar for topping
- 15 ml olive oil for topping
- 60 ml water for topping
Instructions
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, instant yeast, and sugar.
Add olive oil and warm water to the flour mixture. Start mixing with a wooden spoon until it comes together into a shaggy dough.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.
While the dough is rising, prepare the Dutch Crunch Topping: In a small bowl, mix rice flour, instant yeast for topping, and sugar for topping.
Add the olive oil and water for topping to the dry ingredients and mix until a thick, paste-like consistency is achieved. Set aside until needed.
Once the dough has doubled in size, punch it down to release the air. Shape the dough into a loaf or divide it into 8 equal portions for rolls.
Place the shaped dough onto a baking sheet lined with parchment paper. Cover loosely with a damp cloth and let rise for another 30 minutes.
Preheat the oven to 375°F (190°C).
Once the final rise is complete, gently spread the Dutch Crunch topping over the entire surface of the loaf or rolls using a spatula or your hands.
Bake in the preheated oven for about 25 minutes or until the bread is golden brown and the top is crackled and crisp.
Remove from the oven and let cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 410.6 g | 149% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 26.1 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 908 mg | 19% | |
*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.
