I had high hopes for the 39th bread in the BBA Challenge. Most of the other bakers had good things to say about it. Plus, the Dutch Crunch topping, made with a mixture of rice flour, a little bread flour, yeast, sugar, salt, vegetable oil and water sounded so good. So, I set out to make the Vienna Bread.
I began the process of making this bread about 6 days before I planned to bake the bread. I wasn’t able to find diastatic barley malt powder locally and I didn’t want to order it online, so I decided to sprout some wheat grains and make my own malt powder.