High Protein Dutch Crunch Bread

Elevate your baking game with this High Protein Dutch Crunch Bread, a hearty twist on the classic Dutch Crunch loaf. Infused with unflavored whey protein isolate, this recipe delivers a satisfying protein boost while maintaining the soft, fluffy interior you love in fresh bread. The signature crunchy topping, made with rice flour, yeast, and a touch of sugar, bakes to golden perfection, creating a crackly exterior that’s both visually stunning and irresistibly textured. Perfect for sandwiches, toast, or enjoying warm with a pat of butter, this bread is a must-try for anyone seeking a delicious and nutritious addition to their pantry. Ideal for post-workout snacks or for enhancing your everyday meals, this easy-to-follow recipe combines classic baking techniques with a modern, high-protein upgrade.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 300 grams All-purpose flour
• 50 grams Whey protein isolate (unflavored)
• 250 milliliters Warm water
• 7 grams Active dry yeast
• 25 grams Sugar
• 5 grams Salt
• 30 milliliters Olive oil
• 60 grams Rice flour
• 60 milliliters Water (for crunch topping)
• 5 grams Yeast (for crunch topping)
• 15 grams Sugar (for crunch topping)
• 2 grams Salt (for crunch topping)

Directions

Step 1

In a large bowl, combine the all-purpose flour, whey protein isolate, sugar, and salt. Mix well to ensure all dry ingredients are evenly distributed.

Step 2

In a separate small bowl, mix warm water and active dry yeast. Let it sit for about 5 minutes until the yeast is dissolved and frothy.

Step 3

Add the yeast mixture and olive oil to the dry ingredients. Stir until a dough begins to form.

Step 4

Transfer the dough onto a floured surface and knead for about 8 minutes until smooth and elastic.

Step 5

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.

Step 6

While the dough is rising, prepare the Dutch crunch topping by combining rice flour, water, yeast, sugar, and salt. Mix until a smooth paste forms and let it sit for 15 minutes.

Step 7

Once the dough has risen, preheat the oven to 220°C (430°F). Punch the dough down and divide it into two equal portions. Shape each portion into a round or oval loaf.

Step 8

Place the loaves on a baking sheet lined with parchment paper.

Step 9

Spread an even layer of the Dutch crunch topping over each loaf using a spatula, ensuring the entire top is covered.

Step 10

Allow the loaves to rise for an additional 20 minutes.

Step 11

Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and cracked.

Step 12

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

Nutrition Facts

Serving size	811.9 grams (811.9g)

Amount per serving	% Daily Value*
Calories	1945

Total Fat 33.30g	43%
Saturated Fat 5.50g	28%
Polyunsaturated Fat 2.70g
Cholesterol 8mg	3%
Sodium 2839mg	123%
Total Carbohydrate 322.40g	117%
Dietary Fiber 11.30g	40%
Total Sugars 40.60g
Protein 82.10g	164%

Vitamin D 0IU	0%
Calcium 267mg	21%
Iron 15mg	83%
Potassium 793mg	17%

*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: 15.6%

Protein: 17.1%

Carbs: 67.2%