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–+ servings
dutch crunch bread

Dutch Crunch Bread Recipe

If you haven’t tried making this Dutch Crunch Bread recipe, you’re definitely in for a treat! Think of a fluffy white sandwich bread with an irresistible crinkled crust layered on top. Crunchy crust yet soft pillowy interior, this bread adds the BEST textural contract to make the perfect sandwiches!
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Prep Time: 30 minutes
Cook Time: 35 minutes
Rising Time: 1 hour 45 minutes
Total Time: 2 hours 50 minutes
Course: Dinner, Lunch
Cuisine: American, Dutch
Keyword: bread, Dutch Crunch, sandwich bread
Servings: 6
Calories: 354kcal
Author: Suzy

Equipment

Ingredients 
US Customary | Metric
 

Dough

  • 3 cups bread flour
  • 1 teaspoon instant dry yeast
  • 1 tbsp granulated sugar
  • 1 teaspoon kosher salt
  • ¾ cup+2tbsp warm water 95-100ºF
  • 3 tablespoon unsalted butter room temperature

Rice Flour Paste

  • ½ cup rice flour
  • 2 teaspoon instant dry yeast
  • 2 teaspoon granulated sugar
  • 2 tsp sesame oil or any neutral oil
  • ⅓ cup+2½ tsp warm water 95-100ºF

Instructions

  • in a large bowl, combine all the dough ingredients except the butter. Mix until flour has been incorporated. Then smear in the butter and knead until dough is smooth, approx 10 mins. You can use a stand mixer or knead by hand.
    3 cups bread flour, 1 teaspoon instant dry yeast, 1 tablespoon granulated sugar, 1 teaspoon kosher salt, ¾ cup+2tbsp warm water, 3 tablespoon unsalted butter
  • Perform a windowpane test by stretching out a small piece of dough to see if it breaks or tears easily. If you can stretch and see light pass through, then you have developed good gluten. Cover the dough and let it rise in a warm spot for 1 hour or until it's doubled in volume.
  • Line your baking sheet with parchment paper.
  • Punch out the dough to release the gas. Divide and roll into desired bread shapes and place onto parchment paper about 2 inches apart. Preheat oven to 400ºF (204℃). In a small bowl, combine all paste ingredients and mix well. Allow it to sit for 10 mins.
    ½ cup rice flour, 2 teaspoon instant dry yeast, 2 teaspoon granulated sugar, 2 teaspoon sesame oil or any neutral oil, ⅓ cup+2½ teaspoon warm water
  • Stir the paste mixture and spread on an even thin layer of paste across each bread using a pastry brush. Do not re-coat as a thicker coating will prevent the crackly crust to show through. Be sure to also brush the sides. Allow the dough to proof on counter for 40-45 mins, or until a finger poke dough indent retracts back slowly.
  • Bake small round buns for 28-30 mins, or larger sandwich loaves for 33-35 mins. Keep dough in oven until fully baked and crust is crispy and golden brown. Cool completely before slicing.

Notes

For best results, use a kitchen scale to measure flour and liquids. Especially with baking recipes, a scale is a vital tool in helping you achieve consistent results. 
Temperature plays an important role in dough fermentation. Use the rise and proof times as guidelines, however be sure to practice learning visual cues to understand your dough stages. Depending on your kitchen temperature, your dough may take more or less time to rise than indicated in the recipe. 

Nutrition

Serving: 1round | Calories: 354kcal | Carbohydrates: 60g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 391mg | Potassium: 89mg | Fiber: 2g | Sugar: 4g | Vitamin A: 176IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg
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