Sugar-Free Dutch Crunch Bread
Discover the irresistible charm of Sugar-Free Dutch Crunch Bread, a healthier twist on the classic Dutch treat, perfect for sandwich lovers and bread enthusiasts alike. This recipe combines the nutty depth of whole wheat flour and the structure of bread flour to create a soft, chewy interior, while the signature crackly crust is achieved with a delectable rice flour paste. With no added sugar, it’s perfect for anyone seeking to enjoy homemade bread that’s light on sweetness but full of flavor. Crafted with wholesome ingredients like olive oil and non-fat milk powder, this bread not only tastes wonderful but is simple to make with easy-to-follow steps. Whether served with your favorite spread, used as a sandwich base, or enjoyed fresh out of the oven, this sugar-free variation of Dutch Crunch Bread is bound to impress your taste buds and elevate your baking repertoire!
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Recipe Information
Ingredients
- 240 g Whole Wheat Flour
- 240 g Bread Flour
- 2.25 tsp Instant Yeast
- 1.5 tsp Salt
- 2 tbsp Olive Oil
- 300 ml Warm Water
- 20 g Non-Fat Milk Powder
- 120 g Rice Flour
- 1 tsp Instant Yeast (for topping)
- 0.5 tsp Salt (for topping)
- 1 tbsp Olive Oil (for topping)
- 100 ml Warm Water (for topping)
Instructions
In a large mixing bowl, combine whole wheat flour, bread flour, instant yeast, and salt.
Add olive oil and warm water to the dry ingredients. Mix until a shaggy dough forms.
Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp towel, and allow it to rise in a warm place for about 60 minutes or until it doubles in size.
While the dough is rising, prepare the Dutch crunch topping. In a medium bowl, mix rice flour, instant yeast, and salt.
Add olive oil and warm water to the dry topping ingredients, and stir to form a thick paste. Set aside.
Once the dough has risen, punch it down and divide it into 8 equal portions. Shape each portion into a round ball.
Place the dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing them a few inches apart.
Spread a thick layer of the topping paste on each dough ball, ensuring it covers the entire surface for best results.
Preheat your oven to 375°F (190°C) while the coated dough balls rise again for about 20 minutes.
Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and crackled.
Allow the Dutch crunch bread to cool on a wire rack before serving. Enjoy!
Nutrition Facts
Calories |
2595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4762 mg | 207% | |
| Total Carbohydrate | 466.8 g | 170% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 12.3 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1708 mg | 36% | |
*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.
