Dutch Crunch Bread

Delightful Dutch Crunch Bread Made to Perfection

Are you looking for something new to add to your baking repertoire? If so, Dutch crunch bread is the perfect recipe for you! Dutch crunch bread is an infamous Dutch specialty that combines a crunchy and chewy texture that is sure to delight your taste buds.

This recipe offers an unexpected combination of flavors and textures that is truly unique. Its chewy and slightly sweet base comes from regular bread dough, while its signature crunchy topping features a mouth-watering combination of yeast, malt syrup, and melted butter. This crunchy topping also gives it a distinctive golden color.

If you’ve ever tried Dutch crunch bread before, you’ll know that the flavor and texture is quite perplexing. The chewiness of the dough contrasting the crunchiness of the topping is a delight for your taste buds. Plus, it bursts with flavor, thanks to its simple but effective ingredients.

Veteran bakers and novices alike will find Dutch crunch bread relatively simple to make. The dough can be made well in advance and then topped with the crunchy topping prior to baking. The result is a delicious warm loaf with a crisp outer layer and soft center.

Of course, Dutch crunch bread accentuates a distinctive Dutch culinary tradition. It has its roots in the country’s colonial-era past and its sweet and salty flavors reflect the influence of Indonesian cuisine.

Dutch crunch bread is best served warm—a perfect accompaniment to dinner or with a cup of coffee or tea for breakfast or afternoon snacks. It also pairs well with some creamy butter or jam. Overall, it’s a unique variety of bread that is sure to become a favorite.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 3/4 cup tepid milk
  • 2 tablespoons olive oil
  • For the topping:
  • 1 teaspoon instant yeast
  • 1 tablespooon malt syrup
  • 3/4 teaspoon salt
  • 3 tablespoons unsalted butter, melted


  1. In a large bowl, mix together the flour, active dry yeast, sugar and salt. Then, pour in the milk and olive oil. Stir until it forms a soft and slightly sticky dough.
  2. Knead the dough for 5 minutes, then place in a lightly-oiled bowl. Cover with a damp cloth and allow to rise for about an hour or until it has doubled in size.
  3. Meanwhile, in a separate bowl, mix together the instant yeast, malt syrup, and salt for the topping. Once the dough has risen, roll it out into a rectangle that is about 2-inches thick.
  4. Spread the topping over the dough, making sure to cover the entire surface. Proceed to roll up the dough into a log. Place in a greased and floured 9x5x3-inch loaf pan.
  5. Preheat oven to 350°F, cover with plastic wrap and let it rise for 30 minutes.
  6. Uncover the bread pan and bake for 35-40 minutes. Remove from the oven and brush with the melted butter.
  7. Cool for a few minutes before slicing and serving. Enjoy!