Witbrood: Soft & Fluffy Dutch White Sandwich Bread

Growing up in the Netherlands, bread was a staple in every home, and it was an essential part of almost every meal. In fact, the Dutch are known for eating bread with nearly every meal, from breakfast to lunch, and even dinner. One of my fondest memories is of my dad riding his bike to the local “warme bakker” (bakery) early in the morning, especially when we were on vacation. He’d leave the house before the sun even rose, the streets still quiet, and ride through the chilly air to get there before the bakery doors opened. The warm, yeasty smell of fresh bread would greet him as soon as he walked in, and often, the bread was still so warm that the bags couldn’t be closed properly. The steam would escape, leaving the bread soft and chewy—a true treat for breakfast.

The Dutch take their bread seriously, and it’s not just about taste but also the experience of enjoying it. Whether it’s a thick slice of whole wheat or a simple white loaf, bread is part of the everyday ritual. When my dad would return from the baker, the whole family would gather around the table, eagerly awaiting the fresh, warm bread, ready to be sliced and spread with butter, cheese, or whatever we had on hand. Bread was a symbol of home and comfort, something that brought us together in the mornings, and it’s a tradition that many Dutch families hold dear to this day. In fact, in the Netherlands, it’s common to have bread as the centerpiece of any meal, whether it’s just a simple sandwich or a bread-heavy dinner with soup and other side dishes.

This Dutch Wit Brood recipe brings that warm, comforting tradition into your home with a soft, airy loaf that’s perfect for breakfast, sandwiches, or just enjoying with a bit of butter. Made with bread flour, all-purpose flour, and just a touch of unsalted butter, this bread is simple to make but delivers the kind of soft, fluffy texture you crave. With easy-to-follow instructions, even beginners can tackle this recipe and recreate the kind of bread my dad would pick up from the “warme bakker.” Whether you’re new to baking or a seasoned pro, this recipe will make your kitchen smell just like a Dutch bakery, and before you know it, you'll have a loaf of fresh, homemade bread to enjoy.

MetricUS Customary

Ingredients

0.5x1x2x3x4x

• ▢ 510 g bread flour
• ▢ 130 g all-purpose flour
• ▢ 4.33 g instant yeast
• ▢ 10 g salt
• ▢ 13 g unsalted butter
• ▢ 350 g water

Get Recipe Ingredients

EQUIPMENT

• ▢
  Stand Mixer
• ▢
  Loaf Pan
• ▢
  Wire Rack
• ▢
  Flour Sack Towel

NUTRITION

Nutrition Facts

Witbrood: Soft & Fluffy Dutch White Sandwich Bread

Serving Size

 

1 Slice

Amount per Serving

Calories

151

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.03

g

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

0.2

g

Cholesterol

 

2

mg

1

%

Sodium

 

244

mg

11

%

Potassium

 

43

mg

1

%

Carbohydrates

 

29

g

10

%

Fiber

 

1

g

4

%

Sugar

 

0.1

g

0

%

Protein

 

5

g

10

%

Vitamin A

 

21

IU

0

%

Vitamin C

 

0.001

mg

0

%

Calcium

 

7

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.

Instructions

Preparing the Dough

• Start by warming the water to 44ºC (110ºF)—warm enough to activate the yeast, but not so hot that it kills it. If you don’t have a thermometer, the water should feel warm but not hot to the touch.
• In the bowl of a stand mixer, add the bread flour, all-purpose flour, yeast, salt, and butter. Keep the salt and yeast on opposite sides at first, so the salt doesn’t weaken the yeast.
• Attach the dough hook and start mixing on low speed to combine everything.
• Slowly drizzle in the warm water while the mixer is running. Go slow! The goal is to create a dough that is soft, slightly tacky, but not sticky. Here’s how to tell if you need more water:
• If the dough looks crumbly or dry, add a tiny bit more water (just a teaspoon at a time) and let it mix in before deciding if more is needed.
• If the dough is sticking to the bottom of the bowl slightly but pulling away cleanly from the sides, it’s just right.
• If the dough is too sticky and not coming together, stop adding water and let it knead for a bit—it often firms up as the flour absorbs moisture.
• Use a spatula to scrape the sides of the bowl now and then to make sure everything is incorporated.
• Once the dough comes together, knead it in the mixer on medium-low speed for about 10 minutes, until it’s smooth, elastic, and just slightly tacky (but not sticky!).

First Rise

• Take the dough out of the mixer. Gently flatten it into a round disk with your hands.
• Now, stretch the edges outward and fold them back toward the center, working your way around. This helps build structure for the final loaf.
• Flip the dough over so the seam side is down. Using both hands, gently roll it into a ball, tucking the bottom edges slightly underneath with your pinkies. You want the top to feel tight and smooth.
• Place the dough ball into a lightly greased mixing bowl, seam-side down, and cover it with a damp towel to keep it from drying out.
• Set the bowl in a warm, draft-free area and let the dough rise for 30 minutes. It should puff up noticeably, though it might not quite double in size yet—that’s okay!

Shaping the Dough

• After the first rise, move the dough onto your work surface.
• Gently press it down to remove excess air (this is called degassing).
• Stretch the right side of the dough outward, then fold it over toward the bottom left. Do the same on the other side to shape it into a loose triangle. Press the seams gently to seal them.
• Starting from the point of the triangle, roll the dough tightly toward the wider base. After each roll, press the seam inward before continuing. This helps create a strong structure for the final shape.
• Once you’ve got a nice, tight roll, crimp the bottom seam tightly to ensure it stays sealed.
• Place it seam-side down on a parchment-lined baking sheet. Cover with a towel and let it rest for 20 minutes.

Final Shaping & Proofing

• Butter the inside of a loaf pan to prevent sticking and give the crust a little extra richness.
• Gently flatten the rested dough into a rectangle. Fold the long sides inward to form a trapezoid. Make sure the bottom width of your trapezoid is slightly smaller than your loaf pan so it fits nicely. Press firmly along the seams to seal them—you don’t want it unraveling in the oven!
• Starting from the narrower end, roll the dough up tightly, just like before. After each roll, press the seam inward before rolling again. This creates a firm, structured shape.
• Crimp the bottom seam tightly and place the dough seam-side down into the loaf pan.
• Cover it with a damp towel and let it rise for 60 minutes in a warm spot. It should expand significantly and look soft and airy.

Baking

• Preheat your oven to 240ºC (465ºF) about 15 minutes before the dough has finished its final rise.
• Once the final rise is done and the dough looks fluffy and ready, place the loaf pan on the middle rack of the oven. If your oven has a steam function, fill the water reservoir. Otherwise, place an oven-safe dish with hot water on the lower rack—steam helps create a crisp, golden crust!
• Bake for 1 minute at 240ºC (465ºF), then lower the temperature to 220ºC (425ºF) and bake for another 10 minutes.
• After that, reduce the oven temperature to 200ºC (390ºF) and bake for another 10-15 minutes. The crust should turn a lovely golden brown. If you have a food thermometer, check the internal temperature—it should read 91ºC (195ºF) when fully baked.

Cooling

• Carefully take the bread out of the oven and immediately remove it from the loaf pan. Place it on a wire cooling rack so the bottom doesn’t get soggy.
• Resist the temptation to cut into it right away! Let it cool completely for at least 30 minutes before slicing. Cutting too soon can make the texture gummy.

Recipe How-To Video

Recipe Notes

1. Water Temperature: The temperature of the water is crucial for activating the yeast. If you don’t have a thermometer, aim for the water to feel warm to the touch but not hot. Too hot, and it could kill the yeast; too cold, and the yeast won’t activate properly.

2. Dough Consistency: The amount of water you need can vary based on factors like humidity and flour brand. The key is to add the water slowly and check the dough’s texture. It should feel soft and slightly tacky but not sticky. If the dough feels too dry or crumbly, add more water, just a teaspoon at a time.

3. Kneading Time: Don’t skip the kneading step! It’s what helps develop the dough’s structure and gives you that nice, soft, airy texture. Kneading for 10 minutes in the stand mixer should do the trick. If you knead by hand, aim for 10-12 minutes of steady work.

4. Shaping Tips: When shaping the dough into a ball or rolling it into a loaf, be sure to seal the seams tightly. This helps the bread hold its shape while it rises and bakes. You can crimp the seams to make sure they stay together.

5. Rising Times: Don’t rush the rising times. Allow the dough to rise in a warm, draft-free spot to encourage proper fermentation. If it’s cold where you are, try placing the bowl in an oven with just the light on to create a warm environment.

6. Steam for a Crispy Crust: The steam in the oven is what creates that beautiful, golden, crispy crust. If your oven has a steam function, fill the water reservoir before baking. If not, an oven-safe dish filled with hot water placed on the lower rack works just as well.

7. Checking for Doneness: To make sure your bread is fully baked, use a food thermometer. The bread is done when it reaches an internal temperature of 91ºC (195ºF). Alternatively, tap the bottom of the loaf; if it sounds hollow, it’s ready.

8. Cooling: It’s tempting, but try to resist cutting the bread right away. Let it cool on a wire rack for at least 30 minutes so the texture can set. Cutting too soon may result in a gummy interior.

9. Freezing for Later: This bread freezes beautifully. Once it’s fully cooled, slice it and store it in an airtight container or freezer bag. You can then toast slices whenever you want a warm, fresh piece of Dutch Wit Brood.

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