Dairy-Free Dutch Crunch Bread

Step up your bread game with this irresistible Dairy-Free Dutch Crunch Bread! Perfectly soft on the inside and crowned with a signature crackly, golden crust, this homemade bread uses a unique rice flour topping to achieve its iconic texture—without any dairy in sight. With warm olive oil-infused dough and a subtly sweet, yeast-enriched paste for crunch, every bite bursts with delightful contrast. Whether you serve it as a sandwich base, a dinner roll, or simply enjoy it fresh out of the oven, this recipe ensures professional-quality results in your own kitchen. Plus, it’s surprisingly simple to make, thanks to easy prep steps and a foolproof rise-and-bake process. Dairy-free and undeniably delicious, this Dutch Crunch Bread is perfect for anyone seeking a show-stopping yet allergen-friendly bake!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 ml Warm water
• 2.25 teaspoons Active dry yeast
• 2 tablespoons Granulated sugar
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 375 grams All-purpose flour
• 65 grams Rice flour
• 1.5 teaspoons Active dry yeast (for topping)
• 1 tablespoon Sugar (for topping)
• 0.5 teaspoon Salt (for topping)
• 120 ml Warm water (for topping)
• 1 tablespoon Vegetable oil (for topping)

Directions

Step 1

In a large mixing bowl, combine 250 ml of warm water and 2.25 teaspoons of active dry yeast. Stir until the yeast is dissolved and let it sit for 5 minutes until it becomes frothy.

Step 2

Add 2 tablespoons of granulated sugar, 1 teaspoon of salt, and 2 tablespoons of olive oil to the yeast mixture. Stir to combine.

Step 3

Gradually add 375 grams of all-purpose flour, mixing with a wooden spoon or dough hook until a rough dough forms.

Step 4

Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed.

Step 5

Place the kneaded dough in a lightly oiled bowl, turning the dough to coat it with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour or until it doubles in size.

Step 6

While the dough is rising, make the Dutch Crunch topping by mixing 65 grams of rice flour, 1.5 teaspoons of active dry yeast, 1 tablespoon of sugar, and 0.5 teaspoon of salt in a medium-sized bowl.

Step 7

Add 120 ml of warm water and 1 tablespoon of vegetable oil to the rice flour mixture. Stir until you form a paste. Let it stand for about 15 minutes to thicken slightly.

Step 8

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 9

Once the dough has risen, punch it down to release excess air. Divide the dough into 4 equal pieces and shape each into a ball.

Step 10

Place the dough balls on the prepared baking sheet, leaving space between each one.

Step 11

Generously spread the Dutch Crunch topping over the top of each dough ball using a spatula or your fingers, ensuring it covers the entire top surface.

Step 12

Allow the topped dough balls to rest for 15 minutes before baking, which will help the topping adhere and create its characteristic crackly texture.

Step 13

Bake in the preheated oven for 25 minutes or until the tops are golden brown and crunchy.

Step 14

Remove the Dutch Crunch bread from the oven and let it cool slightly on a wire rack before serving.

Nutrition Facts

Serving size	(912.9g)

Amount per serving	% Daily Value*
Calories	2149.2

Total Fat 46.3g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3475.8mg	0%
Total Carbohydrate 380.3g	0%
Dietary Fiber 13.8g	0%
Total Sugars 38.4g
Protein 48.2g	0%

Vitamin D 0IU	0%
Calcium 60.4mg	0%
Iron 18.5mg	0%
Potassium 628.2mg	0%

*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.

Source of Calories

Fat: 19.6%

Protein: 9.0%

Carbs: 71.4%