Vegan Dutch Crunch Bread
Elevate your homemade bread game with this irresistible Vegan Dutch Crunch Bread, a plant-based twist on the famous San Francisco-style bread rolls with a signature crackly, golden topping. This recipe combines basic pantry staples like all-purpose flour, rice flour, and almond milk to create a soft and fluffy interior, while the topping—made from a rice flour paste seasoned to perfection—delivers that coveted crunchy texture with every bite. Perfect for sandwiches, burgers, or simply enjoyed warm with a spread, this bread is as versatile as it is stunning. With easy-to-follow steps and no dairy or eggs, it’s an ideal choice for vegans and bread enthusiasts alike looking to create bakery-quality results at home.
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 7 grams Instant yeast
- 25 grams Granulated sugar
- 10 grams Salt
- 240 milliliters Warm water
- 30 milliliters Olive oil
- 60 milliliters Unsweetened almond milk
- 70 grams Rice flour
- 3 grams Active dry yeast
- 10 grams Sugar
- 5 grams Salt
- 60 milliliters Water
- 15 milliliters Vegetable oil
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Add the warm water and olive oil to the dry ingredients and mix until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel.
Allow the dough to rise in a warm place for about 1 hour or until it has doubled in size.
While the dough is rising, prepare the Dutch Crunch topping by combining the rice flour, active dry yeast, sugar, and salt in a small bowl.
Add the water and vegetable oil to the topping mixture and stir until smooth. The consistency should be like a thick paste, similar to peanut butter. Adjust with additional water or rice flour if necessary.
Preheat your oven to 190°C (375°F).
Punch down the risen dough and divide it into 8 equal pieces.
Shape each piece into a round or oblong shape, as desired.
Place the shaped dough pieces onto a parchment-lined baking tray.
Generously spread the Dutch Crunch topping onto each piece of dough. Ensure the entire top surface is covered.
Allow the dough to rest for another 15 minutes to allow the topping to set.
Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
Remove from the oven and transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5951 mg | 259% | |
| Total Carbohydrate | 461.4 g | 168% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 36.0 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 186 mg | 14% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 720 mg | 15% | |
*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.
