Flying Flour, Splashing Spices, Roomful Aromas

Saturday, July 10, 2010

Oooo-la-la, Vienna Bread with a Dutch Crust Top

Look at the crackly crust on this Vienna loaf!  Yummmmmm.  I have often purchased a loaf of Vienna bread at the grocery because it makes great toast.  Peter Rheinhart includes a recipe in his Bread Baker's Apprentice.  This is where I learned what makes a bread Vienna.  I love learning new details.  What makes this a Vienna bread is the malt and egg that goes into the dough.  The dutch Crust topping is made of rice flour, salt,  yeast and water.  The loaf bakes up tender but firm enough to slice thin for a great toast.  One of my favorites.


  1. Thank you for visiting my blog Lisa. I like the idea of the book that you mentioned.

    I can almost smell this bread and want some right away!

  2. Hi Lisa, thanks for coming over. I'm a confirmed bread lover and will be back! Great to meet you.

  3. Whoa, does that look good!