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Vienna Bread Recipe

Vienna Bread Recipe

Learn how to make authentic homemade Vienna Bread with this foolproof recipe. The signature glossy crust and light, airy crumb make this the best Vienna bread you'll ever bake. Perfect for sandwiches or breakfast toast, this easy baking recipe uses a special technique for that professional bakery result.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
35 mins
Serves:
1 loaf (12 slices)
A rustic wooden board showcases a beautifully sliced Vienna bread loaf with its distinctive oval shape and striking glossy crust gleaming under soft afternoon light. The cross-section reveals a perfect honey-toned crumb structure with tiny, even air pockets throughout. A few slices are arranged alongside the main loaf, displaying the bread's pillowy interior against the crisp, mahogany exterior. Scattered wheat stalks and a dusting of flour frame the composition, while a vintage linen napkin and butter knife with a small crock of European butter suggest immediate enjoyment. Steam appears to rise subtly from a freshly cut slice, highlighting the bread's fresh-from-the-oven appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (high protein flour)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">25g sugar</li><li class="ingredients-single-item">10g instant dry yeast</li><li class="ingredients-single-item">30g unsalted butter, softened</li><li class="ingredients-single-item">300ml lukewarm milk</li><li class="ingredients-single-item">1 large egg, for egg wash</li><li class="ingredients-single-item">15ml water, for egg wash</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">Baking stone or heavy baking sheet</li><li class="equipment-single-item">Spray bottle for water</li><li class="equipment-single-item">Bread lame or sharp knife</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by combining the bread flour, salt, and sugar in the bowl of your stand mixer. Keep the salt and yeast separate initially, as direct contact can inhibit yeast activity. Make a well in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Warm your milk to about 38°C (100°F) – it should feel just warm to the touch, not hot. This temperature creates the perfect environment for yeast activation without killing it. Add the yeast to the milk and let it sit for 5 minutes until slightly foamy.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the milk and yeast mixture into the flour well, then add the softened butter. Using the dough hook attachment, mix on low speed for 2 minutes until ingredients are incorporated, then increase to medium speed and knead for 8-10 minutes. The dough should clear the sides of the bowl but still stick slightly to the bottom – this slightly tacky consistency is perfect for Vienna bread's texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place (around 24-27°C/75-80°F) for 1-1.5 hours until doubled in size. The slow rise develops flavor and gluten structure essential for that authentic Vienna texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently deflate the dough and turn it onto a lightly floured surface. Shape into an oval loaf by flattening the dough into a rectangle, then folding the long sides into the center like a business letter. Roll gently to seal and create tension on the surface, which will help create that beautiful rise.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the shaped loaf on a piece of parchment paper or a lightly floured baking sheet. Cover loosely and let rise again for 45-60 minutes until noticeably puffy but not quite doubled. Meanwhile, place your baking stone or heavy baking sheet in the oven and preheat to 200°C (400°F) for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Prepare the egg wash by beating the egg with 15ml water until completely smooth. When the dough has finished its second rise, gently brush the entire surface with egg wash, being careful not to deflate the dough. This is what creates Vienna bread's characteristic glossy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a sharp knife or bread lame, score the top of the loaf with 3-4 diagonal slashes about 1cm deep. This allows for controlled expansion during baking and creates that beautiful pattern on top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Slide the parchment paper with the loaf onto your preheated baking stone or sheet. Spray the inside of the oven walls with water or place an oven-safe pan with boiling water on the bottom rack to create steam. This steam is crucial for developing that signature shiny, crisp Vienna bread crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 35-40 minutes until the loaf is deeply golden and sounds hollow when tapped on the bottom. If the crust browns too quickly, tent loosely with aluminum foil. The internal temperature should reach 90-93°C (195-200°F) when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer to a wire rack and cool completely before slicing – at least 1 hour. This resting period allows the crumb structure to set and moisture to distribute evenly throughout the loaf. Enjoy your beautiful Vienna bread with butter, as sandwich bread, or toasted for breakfast!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 185 calories
🥑 Fat: 3 g
🧈 Saturated Fat: 1.5 g
🍞 Carbohydrates: 34 g
🍭 Sugar: 2 g
🍗 Protein: 5 g
🫀 Cholesterol: 25 mg
🧂 Sodium: 220 mg

Chef’s Notes

A few helpful details for making this recipe.

What ingredients are used in Vienna Bread Recipe?

Vienna Bread requires bread flour, salt, sugar, instant dry yeast, unsalted butter, lukewarm milk, and egg for the wash. The enriched dough creates its characteristic tender interior, while the egg wash produces the signature glossy golden crust that defines this Austrian classic.

How to cook Vienna Bread Recipe at home?

Learn how to cook Vienna Bread Recipe by preparing an enriched dough with milk and butter, allowing it to rise twice for proper texture development. The signature glossy crust comes from an egg wash applied before baking in a steamy oven at 200°C. Creating steam in your oven is crucial for achieving the authentic shiny, crisp exterior that defines this European classic.

Why is steam important when baking this bread?

Steam is essential because it delays crust formation during the initial baking phase, allowing maximum oven spring and expansion. It gelatinises the starches on the bread's surface, creating that characteristic glossy, crisp crust that Vienna bread is famous for, while helping maintain moisture in the interior.

What gives this bread its distinctive glossy crust?

The stunning glossy crust comes from a combination of three key factors: the egg wash applied before baking, the steam created in the oven, and the slightly enriched dough containing milk and butter. This trio works together to create the signature sheen that distinguishes authentic Vienna bread.

How should I store homemade Vienna bread to maintain freshness?

For best freshness, store completely cooled Vienna bread in a paper bag at room temperature for 1-2 days. For longer storage, wrap tightly in cling film and freeze for up to 3 months. Avoid refrigerating as this accelerates staling. Refresh by warming in a 180°C oven for 5-10 minutes.

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Perfect for sandwiches or breakfast toast, this easy baking recipe uses a special technique for that professional bakery result.", "prepTime": "PT30M", "cookTime": "PT35M", "totalTime": "PT3H5M", "keywords": "Vienna bread, Austrian bread, homemade bread, glossy crust bread, sandwich bread", "recipeYield": "12", "recipeCategory": "Bread", "recipeCuisine": "Austrian", "nutrition": { "@type": "NutritionInformation", "calories": "185 calories", "carbohydrateContent": "34 g", "proteinContent": "5 g", "fatContent": "3 g", "saturatedFatContent": "1.5 g", "cholesterolContent": "25 mg", "sodiumContent": "220 mg", "sugarContent": "2 g", "servingSize": "1 slice" }, "recipeIngredient": [ "500g bread flour (high protein flour)", "10g salt", "25g sugar", "10g instant dry yeast", "30g unsalted butter, softened", "300ml lukewarm milk", "1 large egg, for egg wash", "15ml water, for egg wash" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Combine dry ingredients", "text": "Begin by combining the bread flour, salt, and sugar in the bowl of your stand mixer. 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Spray the inside of the oven walls with water or place an oven-safe pan with boiling water on the bottom rack to create steam. This steam is crucial for developing that signature shiny, crisp Vienna bread crust." }, { "@type": "HowToStep", "name": "Bake until golden", "text": "Bake for 35-40 minutes until the loaf is deeply golden and sounds hollow when tapped on the bottom. If the crust browns too quickly, tent loosely with aluminum foil. The internal temperature should reach 90-93°C (195-200°F) when fully baked." }, { "@type": "HowToStep", "name": "Cool and enjoy", "text": "Transfer to a wire rack and cool completely before slicing – at least 1 hour. This resting period allows the crumb structure to set and moisture to distribute evenly throughout the loaf. 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Definitely worth the extra rising time!", "name": "Best Sandwich Bread Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Dubois", "datePublished": "2024-05-08", "reviewBody": "My family absolutely devoured this bread in a single sitting! The texture is perfect - soft inside with that signature shiny crust. The egg wash technique works brilliantly. I'll be making this every weekend from now on.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-05-03", "reviewBody": "This recipe has helped me finally perfect my Vienna bread technique after many failed attempts. The instructions are so clear and detailed. The tip about creating steam in the oven made all the difference for that professional bakery-style crust. 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