Light Wheat, Vienna Style Bread
695 mins (prep 660, cooking 35)
10 ingredients
15 servings
This is my take on Beth Hensperger's Vienna Bread for automatic bread machines. Vienna bread has a fascinating history, starting in Austria. The recipe was taken to Denmark in the 19th century and further developed there including use of steam to cook the loaves. It's really more like many of today's French breads. This recipe uses a sponge that sits overnight at room temperature to develop an improved flavor. I tested this bread with no sponge, a 4 hour sponge and an overnight sponge. The flavor is noticeably better with an overnight sponge. I've made this completely in a bread machine and using a mixer and baking it as an oblong loaf which is the traditional shape. Vienna Bread is usually made with bread flour and certainly bread flour can be used entirely for this recipe.

Categories:  pasta,-rice-and-grains , european , small-appliance , grains , number-of-servings , healthy , breads , equipment , bread-machine , yeast-breads , for-large-groups ,
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Serving Size (24.52 g)
Servings 15
Amount per Serving
Calories 33.9 Calories from Fat 23.13
% Daily Value *
Total Fat 2.57g 59.33%
Saturated Fat 1.56g 117.07%
Trans Fat 0.1g %
Cholesterol 6.4mg 32.0%
Sodium 258.5mg 161.56%
Total Carbohydrate 2.7g 13.48%
Dietary Fiber 0.04 g 2.25%
Sugars 1.98 g %
Protein 0.19g 5.6%
Vitamin A 74.06IU% Vitamin C 0.0mg%
Calcium 2.89mg% Iron 0.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
bread flour, bread flour, powdered milk


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